bamboo leaves

bamboo leaf

Bamboo leaves are sold dried and require pre-soaking to make them pliable before use. The broad leaves which impart a unique…

soy sauce

soy sauce

There are two types of soy sauce used in Burma. Dark soy sauce can be distinguished by shaking the bottle. It is thick in consistency…

lemongrass stalks

lemongrass

Lemongrass gives a refreshing flavour to dishes without overpowering them. Peel off one or two layers of the woody exterior…

eggplant

eggplant / aubergine

Eggplant has to be one of my favourite vegetable. Roasted or chargrilled then made into a spicy salad or slow-cooked…

winged beans

winged beans

Also known as four-angled or goa beans, they are lovely when eaten raw in a salad. The pods are juicy and crunchy when they are young…

cauliflower

cauliflower

Cauliflower is eaten stir-fried or steamed briefly so it still has bite. It is also eaten raw with baked shrimp paste dip…

jackfruit

jackfruit

Jackfruits are very large oval-shaped fruits with a spiny skin. The flesh of the jackfruit is ripe when the bulbs inside turn golden yellow…

turmeric

turmeric

The fresh root looks similar to ginger. When cut it is bright orange in colour with an earthy, peppery aroma and a musky taste…

pickled tea leaves

tea leaves, pickled

Tea is not only drunk but also eaten in Burma. The leaves are fermented and pickled then served as a salad…

shan tofu

tofu, shan

Shan tofu is made from chana dal or chickpea flour. Similar in texture to a soft tofu but pale yellow in colour and has a lovely delicate flavour…

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