This is the inner part of the banana stem which is used in Mohinga 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 shop down Brick Lane as I expect neighbouring Bangladesh also use this in their dishes.

Availability: Some Asian stores

Substitute: Use shallots in 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.

Availability: Supermarket, Asian stores

Substitute: Cannellini or borlotti beans

There are many varieties of cabbages; the white or pale green cabbages are popular in Burma. It is shredded and eaten raw in a salad and let-tote or stir fried with noodles.

Availability: Supermarket, Asian stores

Substitute: None

Catfish is a scaleless freshwater fish with a mild sweet flavour. Catfish form the basis of the Mohinga soup. In the US farmed catfish are readily available in the supermarkets but not in the UK. It is possible to find frozen imported catfish in some Asian stores but I prefer to use fresh local fish.

Availability: Asian speciality stores

Substitute: Trout

Cauliflower is a close relative of broccoli and is eaten raw, cooked and pickled. Choose a firm cauliflower with compact florets surrounded by green leaves.

Availability: Supermarket, Asian stores

Substitute: None

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.

Availability: Supermarket, Asian stores

Substitute: Courgette/zucchini

A small legume with a mild nutty flavour and creamy texture. Chickpeas are available in dried form or canned. I use canned for convenience when adding to a curry and dried, to sprout and use as a substitute for pe pyoat 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 takes longer to cook.

Availability: Supermarkets, Asian Stores

Substitute: Soy beans

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.

Availability: Good delicatessens, Asian Stores

Substitute: Gram flour

Similar to Thailand, coconut is used in curries, rice and sweet snacks. Canned or cartons of coconut milk or cream are widely available.

Availability: Supermarkets, Asian Stores

Substitute: None

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 as part of a salad.

Availability: Supermarkets, Asian Stores

Substitute: Really there is nothing quite like fresh coriander, but you could use chopped spring onions

It imparts an earthy, nutty and warm flavour. Ground coriander seeds lose their flavour fairly quickly so best to ground when needed by roasting or heating in a dry saucepan to release its aroma before grinding it in an electric grinder or with a pestle and mortar.

Availability: Supermarkets, Asian Stores

Substitute: None

Duck eggs are whitish in colour, larger and richer in flavour than eggs from hens. 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.

Availability: Supermarkets, Asian Stores

Substitute: Hen's 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.

Availability: Supermarkets, Asian Stores

Substitute: None

This is essential to Burmese cooking similar to Thai fish sauce, nam pla. The Burmese version is slightly saltier and possibly stronger but I found that once cooked, there is little difference to the Thai fish sauce.

Availability: Supermarkets, Asian Stores

Substitute: There is no substitute but for vegetarians, use soy sauce

Ginger is commonly used in curries or added to dishes to neutralise strong meat and fish flavours. Young fresh ginger with a very mild taste is used in gin thote (ginger salad). The young ginger is shredded and eaten similar to laphet thote, with an assortment of nuts, fried peas, dried shrimp and seeds.

Availability: Supermarkets, Asian Stores

Substitute: Dried or ground ginger, but it tends to quickly lose its pungency

Gourds are fruits produced by a vigorous climbing vine. There are many varieties producing fruits of different shapes and sizes. Bottle gourd is known as budhi in Burma, a light green coloured fruit, its texture firmer than a marrow. It is made into crispy fritter and eaten with mohingar or made into budhi hincho, a clear soup served with meals.

Availability: Asian Stores

Substitute: Marrow or courgette/zucchini

It gives a refreshing lemon flavour to dishes without overpowering them. Peel off one or two layers of the woody exterior and start chopping from the bulb end. When you see the colour change in the middle that is a good sign to stop. The woody end can be rather tough but can be used to infuse stock or soup.

Availability: Supermarkets, Asian Stores

Substitute: None

Baskets full of lotus pods are sold on the streets of Yangon. A popular snack, the seeds are removed from the pod, then peeled and eaten fresh. If you have never eaten lotus seeds, it is quite similar to eating fresh boiled soybeans.

Availability: Some Asian stores

Substitute: None

Choose firm, brightly coloured green pods no longer than 7—10cm. When they are young and fresh, they are delicious eaten raw in a salad or slightly grilled with a dipping sauce of soy sauce and lime juice.

Availability: Supermarkets, Asian stores

Substitute: None

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.

Availability: Supermarkets, Asian stores

Substitute: None

We use peanut oil in Burma and having read the benefits of it (said to contain mostly beneficial monounsaturated and polyunsaturated fats) I have continued to use peanut oil or groundnut oil which can be easily bought in supermarkets.

Availability: Supermarkets, Asian stores

Substitute: Grapeseed oil

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.

Availability: Asian stores

Substitute: None

Use in the batter recipe to make crispy fritters or roast then add to Mohingar soup to thicken.

Availability: Supermarkets, Asian Stores

Substitute: Try grinding rice in a food processor to a powdery consistency

I love roselle leaves, chinbaung in Burmese, it has a lovely sour taste. The leaves are cooked with chillies and shrimp paste turning the leaves into a dark reddish brown paste. The leaves are also added to soups and even the buds can be used to make jam.

Availability: Some Asian stores

Substitute: Spinach with lemon juice to add sourness

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 abut it is straight forward to make.

Availability: Recipe coming soon

Substitute: Soy tofu

Ngapi is an essential ingredient in Burmese cooking similar to Thai gkapbi, a fermented shrimp paste that comes in what looks like a solid chocolate coloured block with a strong odour which disappears when cooked. It needs to be wrapped well when stored with other food. Be sure to buy the block rather than the paler liquid in a jar.

Availability: Asian stores

Substitute: You can just use fish sauce

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 or salad. It is also the key ingredient for crispy condiment, balachung.

Availability: Asian stores

Substitute: None

Tamarind pulp or concentrate comes from the sticky flesh of a tamarind pod which tastes similar to dates but is sweet and sour. It adds a delicious sour 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 for soups and salads.

Availability: Supermarkets, Asian stores, Good Delicatessens

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

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.

Availability: You need to find a Burmese food supplier for this

Substitute: None

The fresh root looks similar to ginger and when cut, it is orange in colour. With an earthy, peppery aroma and a musky taste, it is most commonly sold dried and ground into a deep yellow powder which gives a distinct yellow colouring. In my opinion not all brands of ground turmeric are the same so it is worth exploring to find something earthy and deep yellow in colour.

Availability: Supermarkets, Asian stores

Substitute: None

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.

Availability: Asian stores

Substitute: Spinach

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.

Availability: Supermarkets, Asian stores

Substitute: Chana dal