Ingredients-cat

glossary of asian ingredients

White poppy seeds are used in Burma although there is very little to distinguish them from the blue poppy seeds…

Sometimes referred to as jaggery, the palm sugar is sold in tubes, blocks or tin cans. The colour ranges from a deep toffee to golden brown…

Okra is also known as ladyfinger, choose firm, brightly coloured green pods no longer than 7-10cm. When they are fresh and young…

Duck eggs are whitish in colour, larger and richer in flavour than hen eggs. They are hard boiled and added to Coconut noodle soup

Cumin has a distinctive aroma with a slightly warm and bitter taste. I prefer to use cumin seeds and grind them myself after dry roasting…

Both dried and fresh chillies are used in Burma. When serving dishes that are self-assembled, such as Burmese noodle salad (let thote sone)…

This small pear-shaped fruit is part of the squash family and is also known as choko. Peel the skin first and remove the soft seed…

Chana dal closely resembles yellow split peas but are smaller in size. Chana dal have a wonderful nutty, earthy flavour…

Made from ground mung beans, these thin noodles become transparent when cooked. Cellophane noodles are fairly bland…

Traditionally packed in an earthenware jar, preserved cabbage is also known as Dong cai. The preserved cabbage is made…

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