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Saturday, 15 December 2012

Burmese Khao soi or Khow Suey

"A Khao soi is a great one dish meal to be had when friends and family are over for a special occasion as its dramatic with all the accompaniments and tastes of streets across Asia. This one has been asked for specially by my sister who loves a good khao soi, I just hope she makes it too and doesn't get awed by the preparation which goes into it. This recipe has traveled via an aunt thru Hongkong and I have added original Burmese touches,  resulting in a lip smacking dish, a favorite of my son's   "

Servings - 8-10 people

Ingredients:


  • 800 grams boneless chicken
  • 500 grams egg noodles
  • 400 ml coconut milk
  • 5 tbsp chickpea flour
  • 200 grams mushrooms (cut into 2 or 4 big pieces)
  • 100 grams carrots and beans (chopped)
  • 2 tbsp red curry paste
  • 1/2 tsp turmeric powder 
  • 1 tbsp oil
  • 1 tbsp chopped garlic
  • Handful of curry leaves (optional)


Method:


  1. Mix the chickpea flour in 1 cup of water, ensuring no lumps
  2. In a wok , heat 1 tbsp oil, add garlic, stir-fry till light brown
  3. Add the red curry paste and turmeric then stir-fry till fragrant
  4. Next add chicken pieces and brown lightly
  5. Then add carrots, beans,mushrooms, salt and curry leaves and stir for a few minutes
  6. Pour in the coconut milk and the chickpea water and cook on medium flame stirring frequently till it comes to a boil ( take care that it does not curdle at this stage)
  7. Simmer on low flame till the chicken and vegetables are done, stirring often.  
 (In-case mixture curdles or you would like the gravy thicker add cornflour and thicken, make ahead as flavours need a couple of hours to develop)
  1. In a separate pan, cook the noodles in lots of salted boiled water, as per packet instructions, drain and keep aside

Accompaniments:

  • Garlic - chop and deep fry 2-3 tbsp of garlic
  • Sesame seeds - 2 tbsp Sesame seeds dry roasted
  • Red chilly - 4 red chilies fried and crushed
  • Spring onion - 1 Spring onion chopped fine
  • Eggs - 2 boiled eggs chopped fine
  • Lime wedges - 2 limes cut into 8 parts each

Serving and Eating:

  • Serve the curry and noodles in separate bowls with all the accompaniments in their own little dip dishes
  • Eat the Khao soi in individual bowls, taking  noodles,topped with lots of the chicken curry and add accompaniments as per taste