Let’s indulge in a Burmese dish, Khow Suey…
I’ve never dined in a Burmese restaurant nor had a chance to taste any of their dishes, this explains my ignorance about Burmese cuisine all these years. The other day, while surfing the net I happened to read about Burmese cuisine and my curiosity led me to try a popular Burmese chicken noodle dish in my kitchen. The ingredients for this dish, the style of cooking and finally the taste of the food confirmed me that this cuisine has been influenced by Indian, Thai and Chinese cuisines. So anyone who loves these cuisines would definitely fall head over heels for Burmese food as well.
Khow Suey, is a soup meal made of noodles and curried chicken in coconut milk and is served with a variety of condiments. It’s rich, flavorful and aromatic, I can tell you one thing, you won’t be able to stop with just one bowl of this.
Khow Suey
Ingredients:
- Vegetable oil- 2 tbsp
- Chicken, boneless cubed- 1 pound
- Turmeric powder- 1/2 tsp
- Onion, chopped- 1
- Ginger, minced- 1 tsp
- Garlic, minced- 1 tsp
- Cinnamon- 3 inch stick broken
- Bay leaves- 3
- Green pepper, diced- 1
- Ground Cumin- 1 tsp
- Chili powder- 3/4 tsp
- Coriander powder- 1 tsp
- Garam masala- 1/2 tsp
- Water- 1 cup
- Fish sauce- 2 tsp
- Coconut milk- 1 cup
- Green Onions, chopped- 2 stalks
- Rice Noodles or Egg Noodles- 1/2 packet
Instruction
- Cook the rice or egg noodles in boiling water along with a dash of salt till it’s soft, drain water and keep aside.
- Heat a pan over medium heat, add oil, when it turns hot add turmeric powder and saute without burning it.
- Add onions, and salt saute till tender.
- Add minced ginger and garlic, saute for a few minutes.
- Add cinnamon and bay leaves.
- Add chicken along with ground cumin, chili powder, coriander powder and garam masala.
- Combine everything well.
- Add water and cook the chicken covered.
- When the chicken is half done, add green pepper and cook covered till chicken is well done.
- Uncover the pan, add fish sauce, combine well.
- Now, add coconut milk and let it come to a boil.
- Sprinkle chopped green onions and give it a stir.
- Remove from the heat.
- While serving, place some cooked rice noodles or egg noodles in a bowl and add the chicken along with the gravy over the noodles.
- Serve warm along with other condiments like fried onions, cilantro, boiled eggs, lemon wedges etc.
Tips:
- Vegetarians can make this with mixed veggies like carrot, beans, green pepper, corn etc.
- Vegetable oil- 2 tbsp
- Chicken, boneless cubed- 1 pound
- Turmeric powder- ½ tsp
- Onion, chopped- 1
- Ginger, minced- 1 tsp
- Garlic, minced- 1 tsp
- Cinnamon- 3 inch stick broken
- Bay leaves- 3
- Green pepper, diced- 1
- Ground Cumin- 1 tsp
- Chili powder- ¾ tsp
- Coriander powder- 1 tsp
- Garam masala- ½ tsp
- Water- 1 cup
- Fish sauce- 2 tsp
- Coconut milk- 1 cup
- Green Onions, chopped- 2 stalks
- Rice Noodles or Egg Noodles- ½ packet
- Cook the rice or egg noodles in boiling water along with a dash of salt till it's soft, drain water and keep aside.
- Heat a pan over medium heat, add oil, when it turns hot add turmeric powder and saute without burning it.
- Add onions, and salt saute till tender.
- Add minced ginger and garlic, saute for a few minutes.
- Add cinnamon and bay leaves.
- Add chicken along with ground cumin, chili powder, coriander powder and garam masala.
- Combine everything well.
- Add water and cook the chicken covered.
- When the chicken is half done, add green pepper and cook covered till chicken is well done.
- Uncover the pan, add fish sauce, combine well.
- Now, add coconut milk and let it come to a boil.
- Sprinkle chopped green onions and give it a stir.
- Remove from the heat.
- While serving, place some cooked rice noodles or egg noodles in a bowl and add the chicken along with the gravy over the noodles.
- Serve warm along with other condiments like fried onions, cilantro, boiled eggs, lemon wedges etc.
