![yellow split peas](https://hsaba.com/wp-content/uploads/2008/10/yellow_split_peas_hsaba-scaled.jpg)
yellow split peas
Yellow split peas must be soaked before use. They are usually flavoured with ground turmeric and added to soups and dal-styled curries…
![wood ear mushrooms](https://hsaba.com/wp-content/uploads/2008/10/wood_ear_mushrooms_hsaba-scaled.jpg)
wood ear mushroom
Wood ear mushrooms are also known as black fungus, wood ear mushrooms are usually sold dried…
![white radish](https://hsaba.com/wp-content/uploads/2008/10/white_radish_hsaba-scaled.jpg)
white radish
White radish is also called mooli or daikon. It has a mild peppery taste. It can be either eaten raw or cooked…
![water spinach, morning glory](https://hsaba.com/wp-content/uploads/2008/10/water_spinach_hsaba-scaled.jpg)
water spinach
Water spinach is also referred to as morning-glory. This leafy green is popular in Burma and sold in large bunches. The pointy slender leaves…
![winged beans](https://hsaba.com/wp-content/uploads/2008/08/winged_bean_hsaba-scaled.jpg)
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…
![pickled tea leaves](https://hsaba.com/wp-content/uploads/2008/08/pickled_tea_leaves_hsaba-scaled.jpg)
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](https://hsaba.com/wp-content/uploads/2008/08/shan_tofu_hsaba.jpg)
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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