Burmese Khow Suey / Khao Suey

Premika Posaw
Additional garnishes Amina Sarkar

Lost until today! I had Khow 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.