 |
 |
 |
| Asiatic pennywort
(myin hkwa ywet) |
Asparagus (ka nyut) |
Bamboo shoots (hmyit) |
 |
 |
 |
| Banana
stem (nga pyaw u) |
Bean sprouts (pe
bin bauk) |
Beef (a
me tha) (beef curry pictured) |
 |
 |
 |
| Bitter gourd (kyet
hin ga thee) |
Black eyed peas (pe loon) |
Bombay duck (a
bye gyauk) |
 |
 |
 |
| Butter Beans (htaw bat
pe) |
Carrots (hka gyet u) |
Cabbage (gor bi douk) |
 |
 |
 |
| Catfish (nga hku) |
Cauliflower (paan gor bi) |
Cha-om, Acacia pennata
leaves (soo bouk ywet) |
 |
 |
 |
| Chayote (gorakha thee) |
Chicken (kyet tha) (chicken
curry) |
Chickpea (kala be) |
 |
 |
 |
| Chickpea flour (pe
hmont) |
Chinese Cabbage (monnyin byu) |
Chilli (nga youk thee),
dried as well as green |
 |
 |
 |
| Coconut (oun thee) |
Coriander leaves (nan nan bin) |
Chinese chives (ju hpu),
roots (ju myit) |
 |
 |
 |
| Cucumber (tha hkwa
thee) |
Duck (be tha) |
Egg (kyet u),
duck
egg (be u), quail egg (ngoun u) |
 |
 |
 |
| Eggplant (hka yan thee) |
Fermented bean paste (poun yeigyi) |
Fermented bean sprouts (pe
di gyin) |
 |
 |
 |
| Fermented sesame cake (hnan
bat chin) |
Fish (nga) |
Fish sauce (ngan bya
yei) |
 |
 |
 |
| Fish paste (nga pi
sayn za) |
Garlic (kyet thun phyu) |
Ginger (gyin) |
 |
 |
 |
| Goat mutton (hseik tha) |
Glutinous Rice (kao hnyin),
purple variety (nga cheik) |
Gourd (bu thee)
and the young vine (bu nyunt) |
 |
 |
 |
| Green Beans (pe thee) |
Haricot beans (pe gyi) |
Hilsa (nga tha lauk) |
 |
 |
 |
| Kaffir lime (shauk
thee), leaves (shauk ywet) |
Lemongrass (za ba lin) |
Lentils (pe ni lay
or pe yaza) |
 |
 |
 |
| Lettuce (sa lat ywet) |
Lime (than baya thee) |
Mahseer (nga gyinn) |
 |
 |
 |
| Masala (Chicken
Masala pictured) |
Mango (tha yet thee) green as
well as ripe |
Mint (pusi nan) |
.gif) |
 |
 |
| Mooli or daikon (mon
la u), pickled (mon la gyin) |
Mushrooms (hmo) |
Mustard greens (monnyin
zayn) pickled (monnyin gyin) |
 |
 |
 |
| Neem leaves, Margosa (ta
ma ywet) |
Okra, Lady fingers (youn ba di
thee) |
Onion (kyet thun ni) |
 |
 |
 |
| Peanut (myei be) |
Peanut oil (pe zi) |
Pepper (nga youk kaung) |
 |
 |
 |
| Potato (a loo) |
Pork (wet tha) |
Prawns and shrimp (ba
zun) |
 |
 |
 |
| Pumpkin (shwe hpa yon
thee) |
Urad dal, Black lentil (mat
pe) |
Dried fish (nga chauk) |
 |
 |
 |
| Dried shrimp (ba zun
gyauk) |
Rice flour (hsan hmont) |
Ridged gourd (hka we
thee) |
 |
 |
 |
| Roselle leaves (chin
baung ywet) |
Salted fish (nga hsa ne or
nga pi gaung) |
Sambar (hsat tha) |
 |
 |
 |
| Sesame seeds (hnan) |
Sesame Oil (hnan zi) |
Shrimp paste, belacan
(hmyin
nga pi) |
 |
 |
 |
| Snake gourd (pe lin
mwe) |
Sweet basil (pin zayn) |
Spring onions (kyet
thun meik) |
 |
 |
 |
| Tomatoes (hka yan gyin
thee) |
Tamarind (ma gyi thee),
ripe as well as green |
Tamarind leaves (ma
gyi ywet) |
 |
 |
 |
| Turmeric (sa nwin) |
Water spinach (ga zun
ywet) |
Winter melon (kyauk
hpa yon thee) |
