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.
Gelatine
Asian stores
Coconut agar jelly, Burmese faluda
Bamboo leaves are sold dried and require pre-soaking to make them pliable before use. The broad leaves which impart a unique aroma are used to wrap sticky rice stuffed with an assortment of fillings.
Foil or lotus leaf
Asian stores
Sticky rice parcels
Tags: bamboo leaves
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.
None
Supermarkets, Asian stores
Bamboo curry, Fresh vegetable spring rolls, Roselle leaves & bamboo shoots, Easy chicken & bamboo stew
A fragrant and versatile wrapping which gives a unique aroma to rice or fish. Street vendors use it to wrap or serve food making them the perfect biodegradable food packaging!
Foil
Asian stores
Steamed fish in banana leaf
Tags: banana leaf
This is the inner part of the banana stem which is used in mohingar to give texture, bulk and flavour. The texture is similar to celery but the flavour is subtle and unique. Quite difficult to compare it with anything. I have only seen fresh banana stem sold in an Asian supermarket down Brick Lane as I believe neighbouring Bangladesh also use this in their cuisine.
Shallots
Asian stores
Tags: banana stem, mohingar
Butter bean is also known as Lima, Calico, Madagascar or Snow bean. These large white beans have a rich, creamy texture and a buttery flavour. They are available canned or dried – dried beans must be soaked overnight before cooking.
Cannellini or borlotti beans
Supermarkets
Golden butter beans
Tags: butterbean
Traditionally packed in an earthenware jar, it is also known as Dong cai. The preserved cabbage is made from the distinctive long narrow Chinese cabbage grown in the Jinghai area. The cabbage is savoury and salty – the brownish flakes are added to soups, fried rice, meat (particularly pork), noodles, or vegetables.
None
Asian stores
Minced pork & salted egg
Cauliflower is eaten stir-fried or steamed briefly so it still has bite. It is also eaten raw with baked shrimp paste dip or pickled with spices as a condiment. Most often only the florets are used, although the young leaves and inner stem can be eaten.
None
Supermarkets, Asian stores
Cauliflower & coriander
Tags: cauliflower
Made from ground mung beans, these thin noodles become transparent when cooked. They are fairly bland and work best with strong flavours. Great in salads, stir-fried or added to soup.
Rice vermicelli
Supermarket, Asian stores
12 ingredient soup, Cellophane noodle soup, Hand-mixed noodle salad, Shrimp & cellophane noodle salad
Tags: cellophane, glass noodle, mung bean noodle
These pale green strands are cooked green pea powder flavored with pandan leaves. They are popular throughout Asia, eaten in numerous desserts/drinks. Cendol can be bought ready made in packets at some Asian supermarkets.
None
Asian speciality shop
Burmese faluda
Chana dal closely resembles yellow split peas but are smaller in size. I think they have a wonderful nutty, sweet flavour.
Yellow split peas
Supermarket, Asian stores
This small pear-shaped fruit is part of the squash family and is also known as choko. Peel the skin first and remove the soft seed in the middle before cooking. It has a delicate flavour and goes particularly well stir-fired with fresh prawns. Choose a small, firm and unblemished fruit. Store in the fridge in a plastic bag to prevent from drying out.
Courgette/zucchini
Supermarket, Asian stores
Fresh vegetable spring rolls, Stir-fried prawns & chayote
A small legume with a mild nutty flavour and creamy texture. Chickpeas are available in dried or canned. I use canned for convenience when adding to curries and dried peas to sprout and use as a substitute for pe pyote kyaw. Keep dried chickpeas in an airtight container in a cool, dry place and use within three months. They tend to toughen with age and take longer to cook.
Soy beans
Supermarkets, Asian stores
Sprouted peas & crispy onions
Tags: chickpea
Made from ground chickpeas, chickpea powder has a slightly grainy texture compared to chickpea flour. When roasted, it has a nutty, earthy flavour. It is used to thicken soups and added to salads.
Green pea powder
Asian stores, Whole food markets
Hand-mixed noodle salad, Roasted chickpea powder
Tags: chickpea powder
Both dried and fresh chillies are used in Burma. Dried whole red chillies are soaked in water then pounded and used in curries which not only add heat but also a fiery red colour.
Chilli powder, paprika
Supermarkets, Asian stores
Tags: chilli powder, chillies, spicy
Similar to other SE Asian cuisines, coconut is used in curries, rice and sweet snacks. Canned or cartons of coconut milk and cream are widely available. For best result, use freshly grated coconut and water to extract fresh coconut milk.
None
Supermarkets, Asian stores
Coconut agar jelly, Coconut chicken curry, Coconut noodle soup, Coconut rice
Tags: coconut
It imparts an earthy, warm and nutty flavour. Ground coriander seeds lose their flavour fairly quickly. Best to grind when needed. Dry roast in a saucepan to release the aroma before grinding in an electric grinder or with a pestle and mortar.
None
Supermarkets, Asian stores
Burmese chicken biryani, Chicken masala, Mutton yoghurt curry
Tags: coriander seeds
Both the leaves and roots are used in Burmese cooking. It imparts a distinctly strong flavour with an earthy taste. As it looses its flavour quickly when cooked, it is usually added just before serving or eaten raw in a salad/thote. Best kept in the fridge, first spray water on leaves and stem then wrap in a plastic bag.
None
Supermarkets, Asian stores
Garnish for salads and curries
It has a distinctive aroma with a slightly warm and bitter taste. I prefer to use cumin seeds and grind them myself after dry roasting in a saucepan. Do this in small batches as cumin can quickly lose its pungency.
None
Supermarkets, Asian stores
Burmese chicken biryani, Chicken masala, Mutton yoghurt curry, Potato cutlets stuffed with lamb
Tags: cumin
Duck eggs are whitish in colour, larger and richer in flavour than hen eggs. They are eaten hard boiled with Coconut noodle soup or Mohingar, salted then the yolk is used in sticky rice parcels, and in an Egg curry.
Hen eggs
Supermarkets, Asian stores
Egg curry, Coconut noodle soup, Salted eggs, Sticky rice parcels, Traditional fish noodle soup
Tags: duck eggs
It has to be one of my favourite vegetable. Roasted or chargrilled then made into a spicy salad or slow-cooked with pounded dried shrimp and onions. There are several varieties, the green eggplants are small and round in shape and are eaten raw with baked shrimp paste dip.
None
Supermarkets, Asian stores
Roasted eggplant & egg, Roasted eggplant salad, Stuffed eggplant
Also known as preserved tofu or Chinese cheese, these dense creamy cubes of tofu are sold in glass jars usually in a chilli brine. They have a strong aroma and a unique taste. A small amount is added to stir-fried vegetables or made into a sauce with peanuts and fried onions.
None
Asian stores
Spicy bean curd & peanut sauce
This is essential to Burmese cooking similar to Thai fish sauce, nam pla. The Burmese version is slightly stronger without being pungent. A good fish sauce is said to be ‘a clear, reddish brown coluor, like the coluor of good whisky or sherry, without any sediments. It has a pleasant aroma of the sea, not an overwhelming smelly fishiness, and should not be overly salty’.
Salt for vegetarians
Supermarkets, Asian stores
Tags: fish sauce
Bombay duck, despite its name, refers to dried lisardfish. The fish are hung on racks and dried in the sun. It has a strong odour and best stored in an air-tight container in the fridge. The dried fish is fried until crisp and added to stews and soups. My favourite way to eat Bombay duck is stir-fried with rice vermicelli and purple yam – delicious!
Any type of dried fish
Asian speciality shop
Tags: bombay duck, dried fish, fish
