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 Burmese 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. 🙂
- 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
Directions0/0 steps made
- Soak the tamarind in a bowl of warm water, and keep aside.
- 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.
- Heat oil in a large, flat bottomed skillet and toss in the whole spring onions. Stir- fry them occasionally for about a minute.
- 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.
- Add a cup of water along with salt, as per required taste. Let it cook for 10 minutes on a medium flame.
- 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.
- Now squeeze in the tamarind pulp. It should give a mild sour/tangy taste to the curry.
- 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.
- 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.
- Heat oil in another pan, and fry the finely sliced onions and garlic in separate batches.
- Turn off the flame under the curry, and serve with hot Rice/Noodles, along with toppings.
Serve Rice/Noodles in a plate, pour the curry on top of it and garnish with required toppings.
Also read: Chicken-Mayo Salad (Recipe) By The Hungry Cancerian
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