Burmese Khau Suey. The final arrival of the monsoons has had my husband making constant and very evident hints 😉 about the need for one our favourite hot meals for this time of the year....the Burmese Khau suey. It has the right mix of spice and tang and which blends perfectly with the pitter patter outside your window.....esp when you have a steaming colourful bowl in hand! So here goes....( an indianised version of course. ...the orginal khau suey has fish....here Ive used chicken) Serves 4 For the broth: 250 gm boneless chicken cut into small cubes 200 ml coconut milk 6 tbsp dry roasted besan 2 medium sized onions finely chopped 8-10 cloves of garlic crushed and finely chopped 1 tsp turmeric Salt to taste For toppings: Here you can go as creative as you want. ...Some toppings which are a must are: Boiled noodles Lemon juice Roasted peanuts Burnt garlic Finely chopped coriander Fried chilli flakes/ chilli oil Spring onions finely chopped Finely chopped Green chillies Other toppings which we enjoy are: Fried/ roasted papad Potato chips Boiled eggs Sprouts etc. .. Method. In a sauce pan sauté the onions and garlic till pink and then add the chicken cubes with a little salt and cover. Stir occasionally. Make a paste with the roasted besan ans coconut milk making sure that there are no lumps.When the chicken is cooked abt 80% add the coconut milk-besan paste. Add turmeric powder and salt. Cook at slow flame till chicken is done. Takes about 15-20 mins. Adjust consistency with water. To assemble the khau suey.. Take individual soup bowls....Add a generous helping of noodles. Ladle out the hot broth on top. Add toppings as per preference making sure to add chips etc in the end to retain the crunch. Dig in!
Posted on: Mon, 28 Jul 2014 14:11:54 +0000