A-F Archives - Page 2 of 4 - hsa*ba: please eat

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…

These pale green strands are cooked green pea powder flavoured with pandan leaves. Cendol are popular throughout Asia…

Both the leaves and roots of coriander are used in Burmese cooking. It imparts a distinctly strong flavour with an earthy taste…

Fish sauce is essential to Burmese cooking, similar to Thai fish sauce, nam pla. The Burmese version is slightly stronger…

Duck eggs are whitish in colour, larger and richer in flavour than hen eggs. They are hard boiled and added to Coconut noodle soup

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…

Both dried and fresh chillies are used in Burma. When serving dishes that are self-assembled, such as Burmese noodle salad (let thote sone)…

This small pear-shaped fruit is part of the squash family and is also known as choko. Peel the skin first and remove the soft seed…

Chana dal closely resembles yellow split peas but are smaller in size. Chana dal have a wonderful nutty, earthy flavour…

Made from ground mung beans, these thin noodles become transparent when cooked. Cellophane noodles are fairly bland…