Cho has been writing and photographing Burmese food since 2004, when she returned to Burma to rediscover the food of her childhood. She launched hsa*ba webiste in 2006 where she shares her family recipes and gives a rare insight into a closed culture. Her first book, hsa*ba, burmese cookbook was published in October 2008.

Images of book cover, Cho and hsaba logo available for media use.

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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 in [...]

description
Also known as chana flour, it is made from ground chana dal. It is pale yellow with an earthy flavour used to make Shan tofu.
substitutes
Chickpea flour
availability
Asian stores
related recipes
Shan tofu salad

description
Young fresh bamboo shoots are crisp and slightly sweet. Some bamboo shoots can be eaten raw and others require boiling in water for 20 minutes to remove any bitterness. It is commonly sold canned at the supermarket.
substitutes
None
availability
Supermarkets, Asian stores
related recipes
Bamboo curry, Fresh vegetable spring rolls, Roselle leaves & bamboo shoots, Easy chicken & bamboo stew

description
Made from several types of seaweed, agar-agar is a great vegetarian alternative to gelatine. It makes a firm jelly which sets without refrigeration and does not melt in hot weather. It is sold in bundles of dried translucent threads or packets of powder/flakes.
substitutes
Gelatine
availability
Asian stores
related recipes
Coconut agar jelly, Burmese faluda

These fritters regularly feature as an appetiser when a group of friends come over for dinner. They are so easy to make and popular with everyone.