With the ongoing nation-wide lockdown, it’s difficult for foodies like us to curb our cravings. Am I right? For a person such as me, binging on outside food was a lifestyle. However, staying at home for an entire month has definitely taught me to cook most dishes that I thought I never could.

On most days, it’s just the simple street food that I miss. But from the past few weeks, my craving for a good bowl full of Khow Suey had no bounds. For my love of cooking, I decided to take the plunge and try my hand at a cuisine which I’d never cooked before. While looking up for recipes, I realised that few ingredients like lemongrass and baby onions were missing in my kitchen. Anyhow, I paired a few other ingredients as substitutes and the end result was exhilarating!

That’s when I knew, that even a gourmet recipe like Khow Suey can be prepared with the simplest ingredients that are present in every household. So, here’s my simplified version of a Burmese Khow Suey made with the most basic kitchen ingredients. 🙂

Burmese Khow Suey – A step by step recipe

Recipe Servings:
Total Cooking Time: 60 minutes
Difficulty Level: Medium

Ingredients-

For the Curry:
Coconut Milk – 750 ml.
Tamarind Pulp – 1 Tbsp.
Turmeric powder – 1 Tsp.
Green Chillies – 5 or 6 nos. 
Lemon Zest – 1 Tsp.
Ginger – About 2 inches piece, peeled
Garlic – 8 to 10 cloves
Gram Flour (Besan) – 1/2 Tbsp.
Spring Onion – 5 to 6 whole, without leaves
Coriander Stem – 8 to 10 stems
Black peppercorns – 5 nos.
Boiled Chicken – 500 gms. (optional)
Curds – 1 Tbsp. 
Oil – 1 Tbsp.
Water – 250 ml.
Salt – As per taste
For Topping:
Boiled Noodles/ Rice
Onion – 2 nos, finely sliced
Garlic – 10 to 15 cloves, finely chopped
Chilli flakes – 1 Tbsp.
Crushed Peanuts – 1 Tbsp.
Lemon Wedges – 3 to 4 nos.
Red Chilli – 2 nos. finely chopped
Coriander – 2 Tbsp, finely chopped 
Spring onion leaves/ Scallion – 3 to 4 strands, finely chopped


Procedure-

  1. Soak the tamarind in a bowl of warm water, and keep aside. 
  2. In a blender, add the green chillies, coriander stems, lemon zest, ginger, garlic, gram flour, black peppercorns, curds, coconut milk, along with a small cup of water and a teaspoon of oil. Blend it well, until it becomes a fine paste.
  3. Heat oil in a large, flat bottomed skillet and toss in the whole spring onions. Stir- fry them occasionally for about a minute.
  4. Pour in the blended paste from step 2, and keep stirring on a low flame. Also ensure that no lumps are formed, since gram flour tends to stick quickly. 
  5. Add a cup of water along with salt, as per required taste. Let it cook for 10 minutes on a medium flame.
  6. Add the boiled chicken pieces and mix thoroughly. This step is completely optional, you can also add stir-fried/ boiled vegetables of your choice, or sliced egg-whites. 
  7. Now squeeze in the tamarind pulp. It should give a mild sour/tangy taste to the curry. 
  8. Meanwhile, boil the Noodles/ Rice and keep aside. I have used Rice in my recipe, since I ran out of Noodles. But if you have Noodles at home, I recommend using it instead of rice.  
  9. After giving it a boil for about 15-20 minutes, the curry should have a smooth, unctuous consistency; but shouldn’t be thick. If you find it too thick, add a little water and keep a check on the salt. Also, adding too much water will dilute the flavour; so ensure that you don’t go overboard. 
  10. Heat oil in another pan, and fry the finely sliced onions and garlic in separate batches.
  11. Turn off the flame under the curry, and serve with hot Rice/Noodles, along with toppings.

Serving Suggestion: Serve Rice/Noodles in a plate, pour the curry on top of it and garnish with required toppings.