coriander / cilantro
Both the leaves and roots of coriander are used in Burmese cooking. It imparts a distinctly strong flavour with an earthy taste…
mango, green
Green mangos are used in salads, pickles and curries. It is different to ripe eating mango – the flesh is a pale green…
fish sauce
Fish sauce is essential to Burmese cooking, similar to Thai fish sauce, nam pla. The Burmese version is slightly stronger…
yellow split peas
Yellow split peas must be soaked before use. They are usually flavoured with ground turmeric and added to soups and dal-styled curries…
wood ear mushroom
Wood ear mushrooms are also known as black fungus, wood ear mushrooms are usually sold dried…
white radish
White radish is also called mooli or daikon. It has a mild peppery taste. It can be either eaten raw or cooked…
water spinach
Water spinach is also referred to as morning-glory. This leafy green is popular in Burma and sold in large bunches. The pointy slender leaves…
shrimp, dried
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)…
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