Ingredients-cat

glossary of asian ingredients

The inner part of the banana stem is used in mohingar, Burmese fish noodle soup, to give texture, bulk and flavour…

Lotus root is the edible underground stem of the lotus plant, a perennial aquatic plant that grows beautiful pink-hued or white flowers…

It is called chin baung ywet in Burmese, the roselle leaves have a lovely sour taste. Cooked with chillies and shrimp paste…

Rambutan comes from the Malay word rambut which means hair. These red fruits indeed do look like hairy versions of lychees…

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…

Similar to spring roll wrappers, popiah wrappers are thin paper-like crepe usually made from rice flour and circular in shape…

Rice vermicelli are thin noodles made from rice flour and sold dried. Before using, soak in water until soft then boil until cooked…

These pale green strands are cooked green pea powder flavoured with pandan leaves. Cendol are popular throughout Asia…

Sometimes referred to as screwpine leaf, pandan leaves impart a delicate yet distinctive aroma. The leaves are pounded and strained…

Young fresh ginger has thin, almost transparent skin with a gentle taste. It does not need to be peeled before using in ginger salad (gin thote)…

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