KHOW SUEY

Khow Suey also known as ‘Coconut milk noodle’, is a variation of the Original Burmese dish named ‘Ohn no khao swe’. Originally the recipe uses egg noodles served with curried meat with coconut milk, being served with a variety of condiments.

My personal favorite as I am huge fan of coconut curry (the south Indian in me proudly agrees) and I prefer to make it a big spicy by altering my preferences of the condiments.

The best thing about Khow Suey is that it can customized as per each persons taste and preference. My mom is a vegetarian and she was looking forwards to having this dish and I took it up and made sure that I wouldn’t be adding any meat in it. Hence, the variation of using wheat noodles (for both the fried noodles as well as the boiled noodles) and making the curry vegetarian.

I made KHOW SUEY in four stages.
Stage 1: Curry Paste
Stage 2: Coconut Curry
Stage 3: Noodles
Stage 4: Serving

Yields: 6
Preparation time: 30 mins
Cooking time: 20 mins
Total time: 50 mins

STAGE 1: CURRY PASTE

Ingredients:
Onion – 1 (roughly chopped)
Ginger – 2 inch (chopped)
Garlic – 5 cloves (chopped)
Red chilli – 2 (can use green chilli)
Cumin – 2 teaspoon
Pepper corns – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Coriander seed – 1 teaspoon

Add all the ingredients (can add an extra chilli to make it even more spicy) in the grinder and grind it till it becomes a fine paste. Add water as per requirement and make sure the paste is thick and fine. Keep this ready for stage 2.

STAGE 2: COCONUT CURRY

Curry Paste – Stage 1
Coconut Milk – 3 cups
Vegetable broth or Water – 2 Cups
Chick pea flour / besan – 4 Tablespoon
Carrot – 1/2 cup
Capsicum – 1/2 cup
Broccoli – 1 cup
Beans – 1/2 cup
Vegetable oil – 2 Tablespoon
Salt – as per taste

i. Heat the vegetable oil in a pan and add the curry paste that we made and saute well.
ii. Add the besan and saute nicely for 5-6mins.
iii. Next, add all the veggies and mix it well so that the veggies are coated well with the paste.
iv. Add the vegetable broth or water and cook it on a medium flame till the veggies are half cooked.
v. Add the 3 cups of coconut milk and salt as per taste and cook till the raw smell of the vegetables and the paste is not there.
vi. If the curry is too thick, add a little water or if it is too thin let it boil on the medium for another 5 mins.

NOTE:
: Any vegetable can be used, mix it up.
: I use vegetable broth usually while cooking as it brings a lot more flavor into the dish. I save the vegetable waste and boil it with a pinch of salt and strain the broth and use the same instead of using plain water.

STAGE 3: NOODLES

Wheat Noodles – 2 Packet (boiled)
Wheat Noodles – 1/2 Packet (Fried)
Corn flour – 1

I couldn’t find fried noodles at the store so I decided to fry them up on my own.

Fried Noodles:
i. Boil the 1/2 packet of noodles till it is partially cooked.
ii. Drain the water and run it under cold water so the cooking process halts.
iii. Drain all the water and lay the noodles out on tissues so all the remaining water gets soaked up.
iv. Once the water is soaked, take a tablespoon of Corn flour and spread it and make sure it covers all the noodles.
v. After 5 mins, deep fry it in vegetable oil for a minute (I took a few noodles in my hand and did not crowd it in the oil pan), take it out and keep it on tissue so that the oil is absorbed.
vi. Once all the oil is absorbed in the tissue, break the noodles into smaller lengths. Keep it in an air tight container.

NOTE: Make sure the oil is on high heat and is hot before putting the noodles in.

STAGE 4: SERVING

Condiments:
Green capsicum – 1 (chopped/ sliced)
Onions- 1 (fried)
Peanuts- 1/2 cup (roasted/ crushed)
Chilli flakes – 2 tablespoon
Garlic – 6 cloves (Fried)
Green onion – sliced
Coconut curry
Lemon wedges – optional
Boiled noodles
Fried Noodles

Serving Method:
i. Lay down the condiments – fried onions, capsicum, chilli flakes, garlic, peanuts, green onions and fried noodles in the centre of the table.
ii. Divide the boiled noodles in individual bowls and pour the curry and serve.
iii. Let everybody garnish according to their taste.

This is a super easy and yummy recipe for Khow Suey. My whole family loved it. It can be made in under an hour if you have someone helping you.
I hope you like it, let me know if you tried a variation of this recipe in the comment section below.
Stay tuned for more!