December 29, 2005

Burmese Khao Suey

Premika Posaw

Lost until today! I had Khao Suey for the first time when Premika made it for us and it was delicious! And then I misplaced the recipe for the longest time. The next time I had it was at Meera D's, where it was a favourite with the family. And then I had it at Amina's (photo taken of the spread) a few days ago and that's what had me scuttling around trying to locate this recipe. I plan to make this again some time soon.

Ingredients

1/2 kg boneless chicken cut into bite sized pieces
3-4 onions chopped fine
6-7 cloves garlic grated together with
1 1/2" of ginger
3/4 tbspn besan (gram flour)
Coconut Milk
Haldi, Chilli Powder & Salt

Garnish
Chopped spring onions
Deep fried sliced onions
Chopped coriander
chopped green chillies
Fried garlic flakes
boiled egg chopped small
maggi noodles (raw) fried
peanuts - fried/roasted broken into pieces
soya sauce
lime cut into quarters

Method
Fry onions till soft. Do not brown. Add ginger, garlic paste. Fry till it smells like it is done (!) approx. 3-4 minutes. Add the chicken, turmeric (shld look yellow) and chilli powder. Fry till the chicken turns white and is coated well with the spices. Add besan and mix well. Add coconut milk and an equal quantity of water. Also add the salt now. Bring to boil and let it simmer till the gravy thickens. The coconut milk might threaten to froth over but dont panic, wait for it to settle.

Serve in a bowl - first the noodles, top it with the gravy generously till the noodles are well covered and top with the all the garnish.

( discovered that premika has made no mention of the noodles in her recipe and i havent a clue so will have to chase her up to add that bit. Well, I got laughed at plenty but here it is. Jan 11, '06)

Boil water. Enough to cover the noodles. Put in noodles only after water starts boiling for 7 minutes. Add a pinch of salt, a tsp of oil and a garlic pod to the water along with the noodles. Drain and serve. We ate Khao Suey at Amina's last night and it was fabulous. I've updated the "Garnish" section with a few additions.

42 comments:

vivek said...

Wow - authentic recipes - yummm!!!!

I was trying to think up of a coconut substitute - so shall try your father's recipe..!

Ujwala said...

you should be able to buy cans of coconut milk in your local supermarket. usually is easily available. let me know.

sameena said...

i am going to try your recipe but how can i tweak this to be vegetarian. i am an amateur cook and not a creativity clue for veg as i am non veg myself. thanks!

Ujwala said...

Hi Sameena, I'm in the same boat as you and need to cook using recipe books :D I think you could look at using fried cubes of aubergine or paneer. You might like to add a bit of salt to the aubergines before deep frying them and adding them into the curry just before serving. This will ensure that they retain their crispiness. You might also want to look at mushrooms. Hope this gives you some ideas. Do let me know how it turns out.

ruchi said...

This recipe is awesome... have made it a couple of times.. is an absolute hit wid all who have tried it.. yummm...

also kept sauteed mushrooms for toppings..

Ujwala said...

glad you like it. I'll pass on the message to premika from whom this recipe is borrowed. I shall add sauted mushrooms to the list of toppings. Thanks for the tip.

nupur said...

hey you have not mentioned how much coconut milk should we put?

Anonymous said...

Besides maggo noodles, anything else that may work?

nupur kundalia said...

we i guess you can fry up any noodles, then ones whech we use for hakka noodles work fine as well.

nupur kundalia said...

you can use any noodle, the ones we use for chowmein/hakka noodles also work fine!

Anonymous said...

you can use any of the noodles we get in the market, the ones we use for chowmein/ hakka noodles work good as well!

Anonymous said...

can we use this recipe exactly just subtract the chicken?

abhishek said...

Yup I have made it without chicken...... You can add mushrooms tooo...

Heather said...

You're my hero - I remember my grandmother from Calcutta making this - it is ultimate comfort food. I will make it and treasure this recipe. Thanks so much

urvi said...

hello.. i would like to make a jain version of it.. without onion and garlic... is it possible??? pls revert.

ujwala said...

urvi you could replace the raw onions with finely chopped radish, fried strips of brinjal instead of the fried onions and just knock of the garlic completely. hope it works out for you. do leave me a comment on how it turns out. : ) ujwala

Prarthana said...

will try the recipe , sounds gr8, lemme know the quantity of the coconut milk.
prarthna

Ujwala said...

convert one coconut into coconut milk and add 3/4's of it at first, taste and then adjust by adding more depending on your taste. remember to add more water too. The pic shows you what the colour of the curry should be like. i shall check with my friend on how much to use if it is canned coconut milk and update the post if she gives me an answer :P

Divya said...

Hi!

I'm trying this recipe for tonight - about to leave for ingredient shopping.

To add to the garnish list : small pieces of dry bhuna mutton made in a curry pata sort of masala works really well. The khao suey my old cook used to make had this and it was great :)

ujwala said...

thanks divya. the karipatta wallah mutton garnish sounds exciting. do share a recipe if you can. all the best for this evening i'm sure it will turn out well. : )

Divya said...

Hi Ujwala,

unfortunately I didn't learn the mutton recipe from him but will experiment at some point and let you know if I come to something good.

meal turned out good last night. thank you for posting recipe; months of khao suey craving satisfied..

ujwala said...

really happy to hear that it went off well : ) thanks for coming back to comment.

Vandana said...

Ujwala, don't you need to roast the besan before adding it to the cooked chicken?

Vandana said...

should besan be roasted (Bhuno-ed) before it is added to chicken?

dmahna said...

Awesome... have always tried making from yr recipe Ujwala >> can u please mail me recipe of Malabar prawn or Malaysian curry if u have.
thx

ujwala said...

is that deepika? glad you enjoyed the recipe. will pass on the message to my friend who made/gave it to me : ) i'm sorry but i dont have a recipe for malabar prawns or malaysian curry. there are a few food blogs listed towards the bottom of the left hand column of my blog. search and you should be able to find something to your liking.

moodyfoodie said...

Hi,
My comment might be too late.. but this looks like a great recipe..will probably try it with tofu or something since I am a vegetarian. Unfortunately, while looking for khao suey recipes, I came across this website..seems they have copied yours word by word.
http://www.zimbio.com/Recipes/articles/3658/KHAW+SUEY+BURMESE+STYLE
just letting you know!
-Sunmit

Ujwala said...

Vandana - sorry I missed your q. I dont recall the besan being bhunoed.

Sunmit - thanks for the heads up. i've left a comment on their post. I'm sure the khao suey will taste wonderful with the tofu too.

aa said...

Will be trying out this recipe today evening. Not as elaborate as the spread pictured though ;-)

..... SHRUTI ..... said...

is it necessary to fry the noodles??i am on a diet and fried noodles is not what I would prefer..can i kp the noodles as it is??

ujwala said...

shruti the noodles are fried only for the garnish and you need to sprinkle half a teaspoon or so on the top if at all along with the fried onions etc.. the noodles which are put into the bowl first, about a heaped serving spoon or two, is meant to be only boiled.

Tannaz Daver said...

hi, this sounds good! a question... how many people does this recipe serve?

Tannaz Daver said...

hi,
this looks good! how many people does this recipe serve?

ujwala said...

4 comfortably : )

Tannaz Daver said...

thanks :)

Shilpi Bhatiani said...

My friend's cook uses (3/4 kilo for a family of 4) - channe ki dal, pressure cooked, mashed and strained instead of besan. Coconut milk can be got by Grating 1 whole coconut, add 1/2 cup approx water, blend in the mixi, strain with the muslin cloth. One can add peanuts roasted as garnish, along with burnt onions, burnt garlic, lime and fried noodles, chilli flakes or schezuan sauce. veggies - broccoli, cauliflower as substitute baby corn, diced bell peppers... sure may be allowed.

drawtheline said...

thanks shilpi for the tips. I promise to update the post soon : ) will definitely try out the chana instead of besan option and i'm sure everyone will find the tip on coconut milk useful. the toppings are already covered but the veggie options i will surely incorporate. thanks again!

Shilpi Bhatiani said...

We had khaosuey for dinner. I added veg stock, options for non-veg are chicken stock and chicken pieces...

drawtheline said...

good to hear that : ) thanks for stopping by again.

AMARPREET said...

Hi loved the khao suey and THE KIDS ARE SIMPLY KHAO SUEY CRAZY........a garnish I added was peanuts fried and chopped or broken as convenient !!!!!!!!!!!!!!

drawtheline said...

glad you and the bachchas enjoyed it : ) peanuts are listed under garnishes but i had forgotten to expand and add that they should be either roated or fried and broken into smaller bits. will update the page to reflect that. thanks again for taking the time to leave me a comment.

saf said...

thanks a lot .i have been searching this recipe for ages.cant wait to try it