Traditionally packed in an earthenware jar, preserved cabbage is also known as Dong cai. The preserved cabbage is made from the distinctive long narrow Chinese cabbage grown in the Jinghai area. The cabbage is savoury and salty – the brownish flakes are added to soups, fried rice, meat (particularly pork), noodles, or vegetables.
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Asian stores
Minced pork & salted egg
Bombay duck, despite its name, is a type of dried fish also known as bummalo. The fish are hung on racks and dried in the sun…
Balancing the dressing of onion oil, tamarind juice, fish sauce and lime juice tossed with the cabbage makes a quick and easy Burmese coleslaw…
The drying process concentrates the flavours of chillies. You’ll find an array of dried chilli varieties, each offering its distinct level of heat…
Tea is not only drunk but also eaten in Burma. The leaves are fermented and pickled then served as a salad…
