Reaching new heights of NomNom-Ness with a very simple Khow Suey!

I have been writing about food reviews constantly for the past few months and it is about time that I put up a recipe! Life has been so busy with education, work, and everything that has been shifting my focus from cooking. As I slowly regain my balance, here is a recipe of one of my most favorite dishes to eat, the one which makes you feel that everything is going to be okay. Now I know there are many versions of this dish but here is mine. Say hello to my Burmese Khow Suey!

Burmese Khow Suey
Source : Various
Serves 4

Ingredients :

1 kg Chicken (Replace with mixed Veg for Vegetarians)
5 Medium Onions
10 Pods of Garlic
6 Dry Red Chilies
1 tsp Fish Sauce (Optional)
4 Tbsp Gram Flour
220 ml (1 Cup) Coconut Milk
2 Bay Leaves
5 Black Peppercorns
An inch of Cinnamon stick
1 pod Black Cardamom
4 Cups Boiled Noodles (Egg Noodles or any other. Rice will also do)
1 Tbsp Oil
Salt to taste

Condiments:

Fried Garlic
Fried Onion
Chopped Spring Onions
Chopped Boiled Eggs
Potato Chips
Chopped Green Chillies in Vinegar
Lime Wedges
Dry Shrimp powder

Method:

Add the cleaned Chicken, Bay Leaves, Peppercorns, a pinch of Salt in a large pot of cold water and bring to the boil. Skim the foam as it forms and cook till Chicken is tender, about 25 minutes. Save the stock and shred the Chicken. Discard bones.

Pulse together the Onions, Garlic and Dry Red Chilies into a paste. Heat up the oil on medium heat in a deep pan and fry the paste until brown. Add in the Chicken and the Fish Sauce. Stir to incorporate.

Make a paste with Gram Flour and 3/4 cup of stock. Add to the mixture and stir. Turn heat to low and add the Coconut Milk. Season as required. That is it!

A tip : Toss your boiled noodles in a teaspoon of Oil when they are warm to avoid clumping and sticking! 

Condiments : Khow Suey is all about the condiments. Have all your condiments ready and assembled near you and mix and match to your heart’s content!

Serve HOT!