Sometimes referred to as screwpine leaf, pandan leaves impart 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.
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Asian stores
Burmese faluda
White poppy seeds are used in Burma although there is very little to distinguish them from the blue poppy seeds…
Mangosteen is a small, round fruit, with a thick, purple-brown rind and with a distinct floral fragrance. Once you crack open the outer shell…
As the name suggests the rice becomes sticky when cooked. It is made into a variety of dishes both savoury and sweet…
Sometimes referred to as jaggery, the palm sugar is sold in tubes, blocks or tin cans. The colour ranges from a deep toffee to golden brown…
It is called chin baung ywet in Burmese, the roselle leaves have a lovely sour taste. Cooked with chillies and shrimp paste…