• Amita Garg

Burmese Khow Suey

When we think about Burmese cuisine the first thing that comes in our mind is Khow suey. Burmese Khow Suey is a delicious noodle dish made with noodles, various exotic vegetables and delicately spiced coconut milk curry served with a variety of condiments. This dish has an incredible blend of flavors and full of exotic and healthy vegetables like broccoli, beans, zucchini, cauliflower, baby corns, and some flavorful spices. It is a one-pot meal, served with an assortment of toppings like fried garlic, fried onion, lemon slice, fried peanuts, etc. you can also prepare khao suey for dinner or lunch party. It is one of my favorite monsoon dishes that I love to cook on a rainy day. I always use Rice noodles instead of traditional white flour noodles and it worked so well.

Ingredients-

Noodles-

  • 1/2 packet boiled Rice Noodles

How to Make-

Boil the noodles according to instructions on the package.

Khow Suew Curry-

  • 2 cups Coconut milk

  • 1 small onion chopped

  • 4-5 Coriander Stem

  • 2 Green chili

  • 1 stem Lemongrass

  • 1 tab sp. Tamarind Pulp

  • 2-3 t Sp. Gram flour

  • 1 tab Sp.Ginger garlic paste

  • 1/4 t sp. turmeric powder and chopped onion,

  • 4 black pepper

  • 1/4 t sp. sugar

  • 2 t Sp. oil

  • 1 cup of water

  • Salt to taste

How to Make-

  1. In a pan, heat oil, add black peppercorn, green chilies, and chopped onion, and saute for one minute.

  2. Add ginger-garlic paste and turmeric and cook for one minute.

  3. Add gram flour, cook well.[stir continuously, gram flour tends to stick quickly]. add little water if needed.

  4. Add water and mix well.

  5. Add coriander stem and slightly crushed lemongrass and cook for 2 minutes on low flame.

  6. Add coconut milk and mix very well, allow it to boil. Stir continuously.

  7. Strain the curry and let it simmer in a pan.

  8. Add salt, tamarind pulp, give it a final boil.

Khow Suey Toppings-

Now, the best part about this dish is the toppings! They really elevate the flavor of khow suey.

  1. Crispy fried garlic, fried onion, finely chopped coriander leaves, chili flakes, lime wedges, and green onions. I love the most fried peanuts.

  2. A drizzle of chili oil on top.

Stir Fry Vegetables-

  1. In a heavy bottom, pan add little oil and stir fry vegetables like broccoli, baby corn, carrot, beans, cauliflower with a pinch of turmeric.

  2. You can even add crispy fried tofu.

How to Serve-

  1. In a bowl first place noodles, add stir fry vegetables.

  2. Pour the hot curry over it.

  3. Finish with toppings like fried onion, fried garlic, chili flakes, peanuts.

  4. Drizzle some chili oil over it.

Tips-

  1. The flavor of the soup depends so much on the coconut milk, I highly recommend using homemade coconut milk, otherwise, use full-fat coconut milk for the broth.

  2. I used Rice noodles because I do not prefer noodles made by maida but you can use any noodles of your choice.

Step By Step Recipe of Burmese Khow Suey:

Boil the noodles according to instructions on the package.

In a pan, heat oil, add black peppercorn, green chilies, and chopped onion, and saute for one minute. Add ginger-garlic paste and turmeric and cook for one minute. Add gram flour, cook well.[stir continuously, gram flour tends to stick quickly]. add little water if needed.


Add water and mix well. Add coriander stem and slightly crushed lemongrass and cook for 2 minutes on low flame. Add coconut milk and mix very well, allow it to boil. Stir continuously. Strain the curry and let it simmer in a pan. Add salt, tamarind pulp, give it a final boil.


Stir Fry Vegetables and toppings

How to Serve-In a bowl first place noodles, add stir fry vegetables. Pour the hot curry over it. Finish with toppings like fried onion, fried garlic, chili flakes, peanuts. Drizzle some chili oil over it.


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