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Burmese Khow Suey With an Indian Twist

Burmese Khow Suey With an Indian Twist
By Bhawna Murty

Ingredients for Marinade

1/2 kg boneless chicken (1 inch pieces) or 1/2 kg medium sized prawns

2-3 tsp red chilly powder

2 tsp coriander powder

1/2 tsp turmeric powder

2 tsp all spice powder (dry roast 2 green and 1 black cardamom, 1 inch stick of cinnamon, 5 cloves, 1 star anise and grind to a fine powder)

2 tbsp ginger and garlic paste

2 tsp salt

Ingredients for cooking

2 Onions

3 tomatoes

1 tbsp chick pea powder- fry in a dry pan till you get a lovely aroma.

500 ml of coconut milk – you can use canned but it tastes better with freshly squeezed coconut milk.

1 lemon

finely chopped coriander leaves

Recipe for Omelette

1 egg

1 tsp chopped onions.

1/2 green chilly

1 tsp coriander leaves

Salt as per taste

1 pinch of turmeric powder

Whisk all the ingredients for the omelette and make a thin omelette and cut it into strips.

Toppings.

Fried onions (made with 2 onions)

1 onion fine sliced lengthwise

1 small bunch of coriander leaves

Method

Wash and pat dry the chicken. And marinate the chicken and keep aside for 1 hour.

Add oil to a deep pan and add 2 finely chopped onions, once it is transparent add the chicken and allow it to cook on a slow flame till it softens. Add finely chopped tomatoes and allow it to cook for another 5 to 8 minutes. Turn off the flame and allow it to cool for 5 minutes and then add the coconut milk, chickpea power and stir well.**Then squeeze the lemon juice and garnish with coriander leaves.

Serving

This goes will with both rice and noodles. We like it with noodles.

Take a bowl, add some rice or noodles at the bottom. Then pour the chicken gravy, freshly chopped onions, omelette strips, fried onions and coriander leaves. Enjoy it while its hot!

Note:

For those who enjoy spicy food there is another twist.

Heat 2 Tbsp of oil and add finely chopped garlic to it. Once it releases its aroma take it off the flame and add a tsp of red chilly powder to it.

A drizzle of this will give you the added heat to your Khow suey!

**Note- If the coconut milk is added when the flame is on it will curdle so it is better to add once the flame is turned off.

Article Source: http://EzineArticles.com/expert/Bhawna_Murty/2442660

http://EzineArticles.com/?Burmese-Khow-Suey-With-an-Indian-Twist&id=9754443

 

 

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