Ingredients-cat

glossary of asian ingredients

Sago pearls are almost identical to tapioca but they come from a different plant. The pearls are cooked and eaten with coconut milk…

As the name suggests the rice becomes sticky when cooked. It is made into a variety of dishes both savoury and sweet…

Red lentils have a mild, earthy flavour that work well with strong spices. Unlike dried beans or peas, they do not require pre-soaking…

Ripe papaya with its rich orange flesh has a soft, butter like consistency and a sweet aromatic taste. Known to aid digestion…

Baskets full of lotus pods are sold on the streets of Rangoon. A popular snack, the lotus seeds are removed from the pod…

Also known as golden needles, these dried unopened lily buds are pale yellow in colour and have a delicate flavour…

Gourds are fruits produced by a vigorous climbing vine. There are many varieties producing fruits of different shapes and sizes…

Fermented bean curd is also referred to as preserved tofu or Chinese cheese, these dense creamy cubes of tofu…

Coriander seeds impart an earthy, warm and nutty flavour. Ground coriander seeds lose their flavour fairly quickly…

Similar to other SE Asian cuisines, in Burma coconut is used in curries, rice and sweet snacks. Canned or cartons of coconut milk…

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