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.
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.
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