I had tasted this dish at hubby's friend Lt. Col Kartik's place. His wife Chabi is an awesome cook and I was totally bowled over by this dish. The best part is that it is a complete dish and you don't need to cook anything else. Also looks extremely presentable with a lot of accompaniments. 

I felt like cooking Khow Suey today and searched online for recipes. Surprisingly I found only Indian recipe blogs :) Now  I really wonder whether this is authentic Burmese - need to do some research later. 

The recipes I found contained garam masala, dhaniya etc so I think it must be the Indianised version of the Burmese recipe (if that exists that is). Here  is how I cooked the dish



Method

1. Take 1/2 cup oil in a pan and deep fry 1 onion cut into longish slices,  till caramalised. In the same pan deep fry thin slices of 3-4 pods of garlic. Drain and keep aside for garnish
2. Add 250 gms of boneless chicken slices marinated in salt  and Saute for 10 mins or till 80% done. Drain and keep aside. 

3. Now in the same pan, add 1 finely chopped onion and saute. Add 1 tsp finely chopped ginger, 2 red chillies finely chopped and 1 tsp finely chopped garlic and saute till onions are brown. Add 1/2 tsp of turmeric, 1 tsp each of red chilli powder, and 2 tsp of coriander powder (alternately you can add Curry masala powder if you have that at home). Add salt and cook for another 5 mins. 


4. Add the chicken and cook. Now add some water  so that the chicken is covered, 2 tsp lemon juice and cook till the chicken is almost cooked.

5. Parallely, keep 1 pack of egg noodles (I used Ching's egg noodles) for cooking according to instructions on the pack. Time it such that it is just cooked before you are ready to serve the dish. You should ideally strain the noodles from hot water and drain it under cold water to stop the cooking process. I added some salt and oil to the noodles while cooking.
6.  Add 200 ml of coconut milk to the chicken. I also added some Maggi chicken cubes mixed in water for additional taste.
7. You can add some basil leaves and lime leaves if you have them readily available. Let the whole dish come to a good boil and the khow suey is ready to be served.
5. Meanwhile chop some coriander leaves and some spring onions for garnishing.


Serve the chicken gravy on the noodles and top it with the caramalised onions, garlic, spring onions, sliced boiled egg and coriander leaves. Try this dish - I am sure you wont be disappointed.

Whenever I travel, I make it a point to mostly eat the traditional recipe of that region. I do not like ordering the usual dishes which I can eat in my hometown when travelling. When I visited Sikkim and Ladakh, we ate a lot of Momos and Thukpas everywhere. One taste that lingered is that of Thukpa….this dish comes close to Maggi cooked with vegetables.

Hubby and me had an adventure when we visited Pangong Tso lake - We had planned to stay on the banks of the lake however the weather did not permit the stay and hence we had to return back. It was impossible to have reached Leh that night and hence we had to look for accommodation for night stay. All the rooms were booked in a small town of Tangtse and we were forced to stay with a family in a home-stay. Here I saw the lady of the house cook this dish and liked this wholesome meal.


Here is my version of Tibetan Veg Thukpa – this serves two people

Method

1. Heat 1 tbsp oil in a pan
2. Add 4 cloves of finely chopped garlic
3. Add 1 inch of ginger chopped into juliennes
4. Add 4-5 spring onion whites (that is only the onion part) and saute
5. Add 1 potato diced into cubes. Add 1 tomato finely chopped and saute
6. Add 1 dollop of butter (yak butter is used in Ladakh but we can add Amul butter :) )
7. After 5 mins, add 1 tsp garam masala, a pinch of haldi, 1 tsp red chilli powder and salt. Cook for 2 mins
8. Add 2 cups of noodles (I mostly cook with maggi without the seasoning that comes with it)
9. Add veg stock or water according to your taste. I like this like a soup and hence add more water
10. Cover and cook till noodles are almost done
11. Add 1 tsp soya sauce, a bunch of Palak roughly chopped and handful of spring onion greens roughly chopped and cook for 2 mins
12. Add freshly ground pepper and adjust salt if needed.

Hubby and me like to eat this soupy dish when we return from office all hungry and yet want to retain our appetites and hence I make it in small quantities. I particularly like this dish because of the palak in it. The palak gives the dish a very different flavor than normal veg maggi.