T-Z

yam

yam

description There are serveral¬†varieties of yam. Purple yam is my favourite with an unassuming brownish grey skin revealing lavender purple flesh that turns violet when cooked. They are slightly sweet, not too starchy with an earthy, nuttiness that can be used in both savoury and sweet dishes. Store in a cool, dark and dry place…

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yellow split peas

yellow split peas

description Yellow split peas must be soaked before use. They are usually flavoured with ground turmeric and added to soups and dal-styled curries. They have a hearty, nutty, sweet flavour and form the base for baya kyaw. substitutes Chana dal availability Supermarkets, Asian stores related recipes Butter & lentil rice, Yellow split pea fritters

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wood ear mushroom

wood ear mushroom

description Also known as Black fungus, wood ear mushrooms are usually sold dried. Soak in warm water to reconstitute and add to soups or stir-fries. The mushrooms retains a crunchy texture when cooked. substitutes Cloud ear mushroom availability Asian stores related recipes 12 ingredient soup, Cellophane noodle soup

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white radish

white radish

description Also known as mooli or daikon, it has a mild peppery taste. It can be either eaten raw, usually pickled with salt and lemon juice or cooked with tamarind and added to soups. substitutes Radish availability Asian stores related recipes Festive duck noodle soup, Sour white radish soup

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water spinach

water spinach

description Also referred to as morning-glory, this leafy greens are popular in Burma and sold in large bunches. The pointy slender leaves are plucked from the stems, which are hollow. The stems need to be washed thoroughly to remove any grit then stir-fried with the leaves. Quick and easy. substitutes Spinach availability Asian stores related…

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winged beans

winged beans

description 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. Choose ones that are about 10-12cm long. The more mature pods can be a little bitter and require blanching in hot water first. They can also be simply…

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turmeric

turmeric

description The fresh root looks similar to ginger. When cut it is a bright orange in colour with an earthy, peppery aroma and a musky taste. Commonly sold dried and ground into a deep yellow powder which gives a distinct yellow colouring. In Burma, it is often used with fish or meat to deodorise strong…

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tea leaves, pickled

description Tea is not only drunk but also eaten in Burma. The leaves are fermented and pickled then served with an assortment of crispy chickpeas, broad beans, roasted peanuts, fried garlic, sesame seeds, dried shrimp, chillies and lime juice. Similar to a thote, it is served separately so that each person can combine the ingredients…

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tofu, shan

shan tofu

description 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. I have never seen this in any stores here but it is straight forward to make. substitutes Soy tofu availability Make your own related recipes Hand-mixed…

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tamarind

tamarind

description Tamarind pulp or concentrate comes from the sticky flesh of a tamarind pod which taste similar to dates but sour. It adds a delicious tangy fruitiness to dishes and when made into a sorbet, a great way to end a meal. Nothing goes to waste in Burma, the tender leaves and flowers are used…

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