Ingredients-cat

glossary of asian ingredients

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

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

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

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

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…

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

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

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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