Burmese Khow Suey
Burmese Khow Suey

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, burmese khow suey. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Burmese Khow Suey is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Burmese Khow Suey is something which I’ve loved my entire life.

Make this Veg Khow Suey Recipe at home and share with us your experiences in the comments section below. Burmese Khow Suey- noodle dish with coconut milk soup and served with an assortment of toppings like fried garlic, fried onion, cilantro etc. The dish is traditionally made with meat but this vegan version.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook burmese khow suey using 17 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Burmese Khow Suey:
  1. Get 150 gms boneless chicken, cut into small cubes
  2. Make ready 100 gms packet noodles
  3. Get 2 eggs hard boiled and cut into halves
  4. Make ready 4 tsp oil
  5. Get 15 nos shallots thinly sliced
  6. Make ready 3 garlic cloves finely chopped and 4-5 cloves finely sliced
  7. Get 1 inch ginger finely chopped
  8. Take 3 tsp Garam flour
  9. Get 1/4 tsp turmeric powder
  10. Make ready Salt as per taste
  11. Make ready 1 red chillies thinly sliced
  12. Take 1 green chilli thinly sliced
  13. Make ready 250 ml Coconut milk
  14. Get 1/4 cup coriander leaves chopped
  15. Get 2-3 tbsps spring onion greens chopped
  16. Get 2 tbsps roasted peanut
  17. Get 1 tbsp Lemon juice

Burmese Khow Suey is a noodle soup dish with added chicken and topped with fried onion, garlic, boiled eggs and others. Find its recipe, ingredients to be added and more. Khow suey dish obviously involves too much effort, right from preparing the noodles It is delicately spiced coconut milk sauce. Khow Suey that is a one-pot meal bursting with delicious flavours.

Instructions to make Burmese Khow Suey:
  1. In a pan, heat oil, then add in the thinly sliced garlic. Once it starts to brown, take them out and keep aside.
  2. Next fry half the thinly sliced shallots till they turn brown, then take it out and keep it aside with the fried garlic.
  3. In the same oil, add the chicken and fry them till the colour of the chicken changes and it starts to turn brown.
  4. Add the remaining chopped garlic, sliced shallots and chopped ginger. Mix it well and fry for 5 minutes while stirring in between.
  5. Add the gram flour, turmeric powder, salt and stir well to avoid the forming of lumps. Add the chillies and cook for another 5 minutes.
  6. Meanwhile bring enough water to boil in a pan to cook the noodles. Add the noodles and cook for around 10 mins or till the noodles are cooked. Drain the water and pour in cold water. Then repeat this process again. Keep it aside.
  7. Pour the coconut milk to the chicken, stir and simmer the flame. Cook for 2-3 mins while stirring continuously and take it off the heat.
  8. Food serving - In a serving plate, take all the condiments separately in a small bowl and serve. Or place the noodles in a serving plate or bowl, add the finely chopped coriander leaves and pour the curried chicken over it. Place the egg over it.
  9. Garnish with spring onions, fried garlic, fried shallots, peanut, some sliced chilies and squeeze few drops of lemon juice.
  10. Serve hot with extra condiments in separate bowls.

I love my mom's Khao Suey/Khow suey recipe. Aunty was the one who introduced us to this Burmese dish of Khao Suey and as an eight year old I fell in love with this dish and immediately told. Khow suey is essentially a Burmese noodle dish served with a subtly spiced coconut curry/soup that's topped with an array of contrasting condiments. A bit like the Singaporean laksa. Khow Suey is a noodle soup made of egg noodles and curried beef or chicken with coconut milk A squeeze of lemon also adds tanginess to Khow Suey.

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