coriander/cilantro

coriander leaf

description Both the leaves and roots are used in Burmese cooking. It imparts a distinctly strong flavour with an earthy taste. As it looses its flavour quickly when cooked, it is usually added just before serving or eaten raw in a salad/thote. Best kept in the fridge, first spray water on leaves and stem then…

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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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fish sauce

fish sauce

description This is essential to Burmese cooking similar to Thai fish sauce, nam pla. The Burmese version is slightly stronger without being pungent. A good fish sauce is said to be ‘a clear, reddish brown coluor, like the coluor of good whisky or sherry, without any sediments. It has a pleasant aroma of the sea,…

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yam

yam

description There are serveral¬†varieties of yam. Purple yam is my favourite with an unassuming brownish grey skin revealing lavender purple flesh that turns violet when cooked. They are slightly sweet, not too starchy with an earthy, nuttiness that can be used in both savoury and sweet dishes. Store in a cool, dark and dry place…

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yellow split peas

yellow split peas

description Yellow split peas must be soaked before use. They are usually flavoured with ground turmeric and added to soups and dal-styled curries. They have a hearty, nutty, sweet flavour and form the base for baya kyaw. substitutes Chana dal availability Supermarkets, Asian stores related recipes Butter & lentil rice, Yellow split pea fritters

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wood ear mushroom

wood ear mushroom

description Also known as Black fungus, wood ear mushrooms are usually sold dried. Soak in warm water to reconstitute and add to soups or stir-fries. The mushrooms retains a crunchy texture when cooked. substitutes Cloud ear mushroom availability Asian stores related recipes 12 ingredient soup, Cellophane noodle soup

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white radish

white radish

description Also known as mooli or daikon, it has a mild peppery taste. It can be either eaten raw, usually pickled with salt and lemon juice or cooked with tamarind and added to soups. substitutes Radish availability Asian stores related recipes Festive duck noodle soup, Sour white radish soup

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water spinach

water spinach

description Also referred to as morning-glory, this leafy greens are popular in Burma and sold in large bunches. The pointy slender leaves are plucked from the stems, which are hollow. The stems need to be washed thoroughly to remove any grit then stir-fried with the leaves. Quick and easy. substitutes Spinach availability Asian stores related…

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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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