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. It has a strong odour and best stored in an air-tight container in the fridge. The dried fish is fried until crisp and added to stews and soups. My favourite way to eat Bombay duck is stir-fried with rice vermicelli and purple yam – delicious!
Any type of dried fish
Asian speciality shop
Traditionally packed in an earthenware jar, preserved cabbage is also known as Dong cai. The preserved cabbage is made…
Made from ground mung beans, these thin noodles become transparent when cooked. Cellophane noodles are fairly bland…
Banana blossom, also known as banana heart, is a unique and versatile ingredient. Found at the end of a banana cluster, this large…
Over the years, making mohingar has evolved into this version of fish noodle soup. My quick and easy recipe is full of healthy…
The inner part of the banana stem is used in mohingar, Burmese fish noodle soup, to give texture, bulk and flavour…
