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HOW TO COOK BURMESE VEG KHAO SUEY

BURMESE RECIPE / HOW TO COOK BURMESE VEG KHAO SUEY / NOODLES IN COCONUT CURRY

Traditionally Khow suey  is a nonveg  noodle soup made of egg noodles and curried beef or chicken with coconut milk, served with a variety of contrasting condiments.  A squeeze of lemon also adds tanginess to khow suey. The dish is similar to the Burmese noodle dish ohn no khauk swe, literally ‘coconut milk noodles.

Here we will be making the veg version of the same recipe.

Khow Suey is a Burmese noodle dish with coconut milk + stock and served with an assortment of toppings like fried noodles , chilli oil , lemon garlic, fried onion, cilantro etc.

INGREDIENTS TO GRIND

  • 1 tsp black pepper pwdr
  • 1 tsp jeera
  • 2 or 3 or as per taste green chilli
  • ¼ cup onion / shallots
  • 1 inch ginger
  • 5 or 6 garlic
  • 2 tbsp lemon grass white part not green leaves ( optional )
  • 2 tbsp coriander leaves with stem
  • ¼  or 1/2 tsp turmeric powder
  • 1 sprig curry leaves ( optional )

NOTE- Adding a tiny piece of cinnamon , adds more flavour

METHOD

Take all ingredients in a mixie jar and grind into fine paste .

INGREDIENTS FOR GRAVY

  • 300 ml thick coconut milk
  • 2 or 3 cups of veges – diced carrot , zucchini , broccoli ,beans , mushroom , cauliflower ,baby corn – add veges of your choice
  • 1 pkt hakka noodles [ we can use any noodles ]
  • Sugar – 2 tsp
  • 2 tbsp oil
  • salt to taste

METHOD

Cook the noodles following the instructions on the package.

Drain the noodles, and wash them in cold water. Leave it on a colander to drain the water. Drizzle some oil all over and mix with a fork .

Heat oil in a pan .

Add the veges and stir fry for 2 mins on medium to high flame .

Now add the paste and mix well.

Stir and cook for 2 mins.

Add 3/4 cup water / stock + salt + sugar and give a mix.

Cook till the veges are half cooked for 5 mins . Don’t overcook till mushy or soft. The veges should have the crunch .

Add coconut milk and mix well.

Adjust salt to taste .

Lower the flame and bring to a boil.

After the boil , simmer for few seconds on low flame and off the flame .

Don’t over cook or the coconut milk will curdle .

INGREDIENTS FOR SERVING

  • 1 tbsp garlic sliced and fried
  • Fried noodles
  • 2 tbsp onion thinly sliced and fried till crisp and golden ( birista )
  • 1 raw small onion chopped finely chopped
  • 2 tbsp spring onion greens chopped
  • 2 tbsp finely chopped coriander leaves
  • 1 tbsp red chilli oil
  • ¼ cup roasted crushed peanuts
  • 1 lemon cut into wedges
  • Boiled eggs or chicken for nonvegetarians

NOTES – non vegetarians can add 1 cup boiled boneless chicken .We can also add tofu or paneer .

HOW TO SERVE [ serve hot ] – take all side accompaniments in small bowls –

Take a deep bowl .pour a ladle of gravy .Now spread a layer of cooked noodles as required .

Again pour some gravy .

For the perfect taste, squeeze some lime into your noodle soup just before eating.

Now sprinkle the side accompaniments as needed and eat .

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