Green mangos are used in salads, pickles and curries. It is different to ripe eating mango – the flesh is a pale green, firm and has a lovely sharp taste.
Kohlrabi
Asian stores
Green mango salad, Pork with green mango
Tags: green mango, mango
Also known as ladyfinger, choose firm, brightly coloured green pods no longer than 7-10cm. When they are fresh and young, they are delicious raw in a salad or grilled and eaten with a dipping sauce of soy sauce and lime juice.
None
Supermarkets, Asian stores
Tags: ladyfinger, okra
Also referred to as jaggery, the sugar is sold in tubes, blocks or tin cans. The colour ranges from a deep toffee to golden brown. The texture can be crumbly or hard with a lovely caramel taste.
Brown sugar
Asian stores
Caramelised crispy pancakes, New Year rice dumplings
Tags: jaggery, palm sugar
Sometimes referred to as screwpine leaf, it imparts a delicate yet distinctive aroma. The leaves are pounded and strained before the liquid is added to cakes and sweets turning them a pale green colour. It can also be used to flavour savoury dishes and rice.
None
Asian stores
Burmese faluda
Tags: pandan leaf
Ripe papaya with its rich orange flesh has a soft, butter like consistency and a sweet aromatic taste. Known to aid digestion, it is commonly served as a dessert. The green, unripe fruit works well in salads or cooked as a vegetable.
None
Supermarkets, Asian stores
Similar to spring roll wrappers, these are thin paper-like crepe usually made from rice flour and circular in shape. It can be eaten fresh or fried stuffed with filling.
Spring roll wrappers
Asian speciality shop
Fresh vegetable spring rolls
Tags: popiah wrappers
White poppy seeds are used in Burma although there is very little to distinguish them from the blue poppy seeds commonly found in the supermarkets. When roasted the seeds have a nutty, sweet flavour and add a crunchy texture.
Blue poppy seeds
Supermarkets, Asian stores
Tags: poppy seeds
Rambutan comes from the Malay word rambut which means hair. These red fruits indeed do look like hairy versions of lychees. To eat, either peel away the skin or make a score with a knife and pull the skin apart. The white fleshy fruit is firm and juicy with a seed in the middle. It is best enjoyed fresh though can be used in a fruit salad or made into a jam.
Canned version or lychees
Asian speciality shop
Also referred to as rice noodles, rice vermicelli are thin noodles made from rice flour and sold dried in coiled nests. Before using, soak in water until soft then boil until cooked. I prefer to use brown rice vermicelli as they tend to have more bite and does not fall apart if over-cooked. Dried vermicelli can be deep-fried briefly until crisp and added to salads as garnish.
Rice sticks or cellophane noodles
Supermarket, Asian stores
Hand mixed noodle salad, Stir-fried vermicelli, Fresh vegetable spring rolls
Tags: noodles, rice, vermicelli
As the name suggests the rice becomes sticky when cooked. It is made into a variety of dishes both savoury and sweet. The flour made from glutinous rice is also used in the crispy fritter batter.
Short grain rice, pudding rice
Asian stores
Festival sticky rice, Golden sticky rice, Sticky rice parcels, Sticky rice with chicken
Chin baung ywet in Burmese, the leaves have a lovely sour taste. Cooked with chillies and shrimp paste turning the leaves into a dark reddish brown paste. The leaves are also used in soups and the buds can be used to make jam.
Spinach and lemon juice to add sourness
Asian stores
Roselle leaves & bamboo curry
Tags: roselle leaves, sour
Saffron is the stigmas of the saffron crocus which imparts a distinctive aroma and an intense yellow colouring. It gives biryani rice the authentic flavour and colour.
Turmeric
Supermarkets, Asian stores
Burmese chicken biryani
Tags: saffron
Sago pearls are identical to tapioca but they come from a different plant. The pearls are cooked and eaten with coconut milk or made into a sticky springy pudding.
Tapioca pearls
Supermarkets, Asian stores
Burmese faluda, Sago pearls in coconut milk
Dried shrimps in Burma have a lovely smoky smell and there is always a jar of pounded dried shrimps in the cupboard for a thote (salad). It is also the key ingredient for crispy condiment, ngapi kyaw.
None
Asian stores
Dried shrimp relish, Hand-mixed noodle salad, Pickled tea leaf salad
Tags: dried shrimp
There are two types of soy sauce used in Burma. Dark soy sauce can be distinguished by shaking the bottle. It is thick in consistency and coats the sides of the bottle. It adds colour to noodle dishes and has a slight sweetness. Light soy sauce is a thin liquid, saltier in taste and used to flavour and season dishes.
Salt
Supermarkets, Asian stores
Soy sauce dip, Slow-cooked chicken & potato, Slow-cooked pork belly, Stir-fried noodles, Night market noodles, Festive duck noodle soup
Tags: soy sauce
