banana stem
The inner part of the banana stem is used in mohingar, Burmese fish noodle soup, to give texture, bulk and flavour…
lotus roots
Lotus root is the edible underground stem of the lotus plant, a perennial aquatic plant that grows beautiful pink-hued or white flowers…
roselle leaves
It is called chin baung ywet in Burmese, the roselle leaves have a lovely sour taste. Cooked with chillies and shrimp paste…
fish, dried (bombay duck)
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…
popiah wrappers
Similar to spring roll wrappers, popiah wrappers are thin paper-like crepe usually made from rice flour and circular in shape…
rice vermicelli
Rice vermicelli are thin noodles made from rice flour and sold dried. Before using, soak in water until soft then boil until cooked…
pandan leaf
Sometimes referred to as screwpine leaf, pandan leaves impart a delicate yet distinctive aroma. The leaves are pounded and strained…
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