Cumin has a distinctive aroma with a slightly warm and bitter taste. I prefer to use cumin seeds and grind them myself after dry roasting in a saucepan. Do this in small batches as cumin can quickly lose its pungency.
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Supermarkets, Asian stores
Burmese chicken biryani, Chicken masala, Mutton yoghurt curry, Potato cutlets stuffed with lamb
Cauliflower is eaten stir-fried or steamed briefly so it still has bite. It is also eaten raw with baked shrimp paste dip…
Both dried and fresh chillies are used in Burma. When serving dishes that are self-assembled, such as Burmese noodle salad (let thote sone)…
The inner part of the banana stem is used in mohingar, Burmese fish noodle soup, to give texture, bulk and flavour…
Coriander seeds impart an earthy, warm and nutty flavour. Ground coriander seeds lose their flavour fairly quickly…
Traditionally packed in an earthenware jar, preserved cabbage is also known as Dong cai. The preserved cabbage is made…
