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 soups and salads.

substitutes

You could try using lemon juice mixed with a little sugar for salads or Bramley apples in curries

availability

Supermarkets, Asian stores

related recipes

Pan-fried tamarind prawns, Tamarind dip, Tamarind duck, Tamarind fish, Tamarind pork, Tamarind sorbet

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 as they wish.

substitutes

None

availability

You need to find a Burmese food supplier for this

related recipes

Pickled tea leaf salad

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 noodle salad, Shan tofu salad

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 smells.

substitutes

None

availability

Supermarkets, Asian stores

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 recipes

Water spinach with roasted peanuts

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

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 stir-fried.

substitutes

Green beans

availability

Asian stores

related recipes

Winged bean salad

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

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 rather than the fridge.

substitutes

None 

availability

Asian stores

related recipes

Vegetarian mohingar

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