List of Ingredients in Burmese Cuisine - List

List

The following is the list of ingredients in Burmese cuisine. Burmese names are given in parentheses.

Archidendron pauciflorum (Danyinthee)
Asiatic pennywort (myin hkwa ywet)
asparagus (ka nyut)
bamboo shoot (hmyit )
banana stem (nga pyaw u )
bean sprouts (pè bin bauk)
beef (a mè tha)
bitter gourd (kyet hin ga thee)
black-eyed pea (pè loon)
bombay duck (a byè jauk)
butter bean (htaw bat pè)
cabbage (gor bi dohk)
carrot (hka jet u)
catfish (nga hku )
cauliflower (paan gor bi)
cha-om, Acacia pennata leaves (soo bohk ywet)
chayote (gorakha thee)
chicken (jet tha)
chick pea (kala bè )
chickpea flour (pè hmohnt)
chilli (nga youk thee ), dried as well as green
Chinese cabbage (monnyin byu)
Chinese chives (ju hpu), roots (ju myit)
coconut (ohn thee )
coriander leaves/cilantro (nan nan bin )
cucumber (tha hkwa thee)
Daggertooth pike conger (nga shwe)
drumstick, Moringa oleifera (dunt dalun thee)
duck (bè tha)
eel (nga shik)
egg (kyet u), duck egg (bè u), quail egg (ngohn u)
eggplant (hka yan thee )
fermented bean paste (poun yeiji)
fermented bean sprouts (pè di jin)
fermented sesame cake (hnan bat chin)
fish (nga)
fish sauce (ngan bya yay )

fish paste ( nga pi sayn za)
garlic (jet thun phyu )
ginger (jin )
glutinous rice (kao hnyin), purple variety (nga chayk)
goat mutton (hsayk tha)
gourd (bu thee) and the young vine (bu nyunt)
green bean (pè thee)
haricot bean (pè gyi
hilsa {nga tha lauk)
kaffir lime (shauk thee), leaves (shauk ywet)
kohlrabi (no ko u)
lemongrass (za ba lin )
lentils (pè ni lay or pè yaza)
lettuce (sa lat ywet)
lime (than baya thee )
luffa (Daboot Thi)
mahseer (nga jin)
masala
mango (tha yet thee ), green as well as ripe
mint (pusi nan)
mooli or daikon (mohn la u), pickled (mohn la jin)
mudfish (nga yah)
mushrooms (hmo
mustard greens (monnyin zayn), pickled (Mon nyin jin)
neem leaves, margosa (ta ma ywet)
Ngapi (fermented fish paste)
Notopteridae fish (nga phe)
okra, lady's finger (yohn ba di thee)
onion (jet thun ni )
peanut (myay bè )
peanut oil (pè zi
pepper (nga yohk kaung )
plumeria alba (Tayoke sagar bin)
potato (ah loo )

pork (wet tha )
prawns and shrimp (ba zun)
pumpkin (shway hpa yon thee)
dried fermented bean cake (pè bouk)
dried fish (nga chauk )
dried shrimp (ba zun jauk )
rice flour (hsan hmohnt )
ridged gourd (hka wè thee)
Rohu (Nga gyin)
roselle leaves (chin baung ywet )
salted fish (nga hsa ne or nga pi gaung)
sambar (hsat tha)
santol (Tit to Thi)
sea bass (ka kadit)
sesame seeds (hnan )
sesame oil (hnan zi )
sesbania grandiflora (pauk pan pyu)
shrimp paste, belacan (hmyin nga pi)
snake gourd (pè lin mwe)
sour fermented bamboo shoot (hmyit chin)
sour fermented fish, pressed (nga chin)
sour fermented green mango, pressed (tha yet chin)
sour fermented shrimp, pressed (ba zun jin)
spring onions (kyet thun meik )
sweet basil (pin zayn)
tamarind (majee thee ),green as well as ripe
tamarind leaves (majee ywet)
taro corm (payn U)
taro shoot (payn swe)
tindora (kinn mon thee)
tomatoes (hka yan jin thee )
turmeric (sa nwin )
urad dal, black lentil (mat pè)
water spinach (ga zun ywet)
winged bean (pè saun yah)
winter melon (kyauk hpa yon thee)

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