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. It is best enjoyed fresh though can be used in a fruit salad or made into a jam.
Canned version or lychees
Asian speciality shop
It is called chin baung ywet in Burmese, the roselle leaves have a lovely sour taste. Cooked with chillies and shrimp paste…
Roasted rice flour can be made from ground rice or rice flour which are easily found in supermarkets. It is dry roasted…
Sometimes referred to as screwpine leaf, pandan leaves impart a delicate yet distinctive aroma. The leaves are pounded and strained…
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)…