Kao Suey

Discussion in 'Food & Wine' started by Shadow, May 26, 2010.

  1. Shadow
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    Has anyone ever had this? When one of my uncles was stationed in Burma my aunt learned how to make this dish. It is really great...we used to have it every New Years when she was alive. For years I asked her kids if they had the recipe,but no one ever made it so I think it has gotten lost. Well, I found one on the internet and I'm going to try to make it over the long weekend.

    It is a soup...with several sides as add in's (the garnishes). Add them all or just a few. And you can probably add some that are not listed...my aunt had a lot more when she made this, I just don't remember them all.


    Khao Suey

    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
    soy sauce
    lime cut into quarters
    coconut
    mushrooms

    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.

    [​IMG]

    Rasbhara Recipes: Burmese Khao Suey
     
    Last edited: May 26, 2010

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