Few years back, I had Khow Suey for the first time at a friend’s house. He had made it using his mum’s traditional Burmese recipe. That’s the best Khow Suey I have ever had. After that, whenever I see it on the menu at restaurants, I order it and most often I’m disappointed.
I have come up with my own version which is pretty good and that’s what I’m sharing.
(If I manage to get my friend’s mum’s recipe for it, I will share it on the blog)
Ingredients:
1 pack of egg noodles/rice noodles
450 gms. chicken breast
2 chopped carrots
4-6 chopped baby corn
1 tbsp. crushed garlic
1/2 tbsp. grated ginger
1/2 tbsp. turmeric powder
1 tsp. finely chopped lemon grass
1 veg stock cube
3 dry red chilies
1 can of coconut milk
1 lime
1 tsp. cumin seeds
Salt to taste
For the toppings:
3 boiled eggs
10 garlic cloves
2-3 spring onions
1/2 medium sized onion
4-5 green chilies
3-4 tbsp. vegetable oil for frying
1/4 cup of ground peanuts
1/2 cup for finely chopped coriander
Method:
- Cut the chicken breasts into small cube-sized pieces.
- Add juice of 1/2 lime and 1/2 tsp. turmeric to it and leave it to marinate.
- Finely slice the garlic and the medium sized onion.
- Finely chop the green chilies, coriander and spring onions and keep them aside.
- Heat the oil, fry the sliced garlic and keep it aside.
- In the same oil, fry the onion till it is slightly burnt and keep it aside.
- Cut the boiled eggs in wedges and keep them aside.
- In a pestle and mortar, pound the crushed garlic, grated ginger, chopped lemon grass into a paste.
- Take 2 tbsp. oil of the now garlic and onion flavoured oil in a wok. Add cumin, followed by the paste and then turmeric. Sauté it till the paste is cooked. (Be careful, it tends to burn quickly)
- Add the chicken to the wok. Sauté it till it is seared on all sides.
- Add the chopped carrots and baby corn.
- Add the veg stock cube, salt to taste and very little water. Bring it to boil.
- Add the coconut milk and leave it to simmer for about 10 min or till the chicken is cooked.
- In the meantime, boil some water and cook the noodles. Make sure that the noodles have a bit of a bite to them and they are not mushy.
- Serve noodles with sauce the cooked curry on top.
- Arrange the toppings in separate bowls so that people can add each one of them as per their taste. (Personally, I like to be generous with the toppings)
