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roselle leaves

roselle leaves

description Chin baung ywet in Burmese, the leaves have a lovely sour taste. Cooked with chillies and shrimp paste turning the leaves into a dark reddish brown paste. The leaves are also used in soups and the buds can be used to make jam. substitutes Spinach and lemon juice to add sourness availability Asian stores…

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rambutan

rambutan

description Rambutan comes from the Malay word rambut which means hair. These red fruits indeed do look like hairy versions of lychees. To eat, either peel away the skin or make a score with a knife and pull the skin apart. The white fleshy fruit is firm and juicy with a seed in the middle.…

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popiah wrappers

popiah

description Similar to spring roll wrappers, these are thin paper-like crepe usually made from rice flour and circular in shape. It can be eaten fresh or fried stuffed with filling. substitutes Spring roll wrappers availability Asian speciality shop related recipe Fresh vegetable spring rolls

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rice vermicelli

rice vermicelli

description Also referred to as rice noodles, rice vermicelli are thin noodles made from rice flour and sold dried in coiled nests. Before using, soak in water until soft then boil until cooked. I prefer to use brown rice vermicelli as they tend to have more bite and does not fall apart if over-cooked. Dried…

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pandan leaf

pandan leaf

description Sometimes referred to as screwpine leaf, it imparts a delicate yet distinctive aroma. The leaves are pounded and strained before the liquid is added to cakes and sweets turning them a pale green colour. It can also be used to flavour savoury dishes and rice. substitutes None availability Asian stores related recipes Burmese faluda

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mango, green

description Green mangos are used in salads, pickles and curries. It is different to ripe eating mango – the flesh is a pale green, firm and has a lovely sharp taste. substitutes Kohlrabi availability Asian stores related recipes Green mango salad, Pork with green mango

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shrimp, dried

dried shrimp

description Dried shrimps in Burma have a lovely smoky smell and there is always a jar of pounded dried shrimps in the cupboard for a thote (salad). It is also the key ingredient for crispy condiment, ngapi kyaw. substitutes None availability Asian stores related recipes Dried shrimp relish, Hand-mixed noodle salad, Pickled tea leaf salad

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saffron

saffron

description Saffron is the stigmas of the saffron crocus which imparts a distinctive aroma and an intense yellow colouring. It gives biryani rice the authentic flavour and colour. substitutes Turmeric availability Supermarkets, Asian stores related recipes Burmese chicken biryani

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poppy seeds, white

poppy seeds

description White poppy seeds are used in Burma although there is very little to distinguish them from the blue poppy seeds commonly found in the supermarkets. When roasted the seeds have a nutty, sweet flavour and add a crunchy texture. substitutes Blue poppy seeds availability Supermarkets, Asian stores related recipes Golden semolina pudding

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palm sugar

palm sugar

description Also referred to as jaggery, the sugar is sold in tubes, blocks or tin cans. The colour ranges from a deep toffee to golden brown. The texture can be crumbly or hard with a lovely caramel taste. substitutes Brown sugar availability Asian stores related recipes Caramelised crispy pancakes, New Year rice dumplings

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