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Khow Suey is a Burmese (from Burma) noodle dish with a delicately spiced coconut milk sauce and is served up with an array of different contrasting condiments/toppings that takes this dish to the next level and give it a burst of amazing flavors.
Ingredients:
2 inch ginger
8 Garlic pods
1 onion
1 green chilli
2 stalks lemongrass
1/2 tsp haldi
1/4 cup coriander
Chopped Vegetables (Broccoli, red and yellow bell pepper, sweet corn, mushroom, carrot, pok choy)
1/3 cup Besan
Pink salt as per taste
Lemon juice as per taste
1-2 tbsp oil
1/2 of Coconut milk Pouch
2 tsp Sugar
1 tsp soya sauce
1 pack Hakka noodles/ rice noodles
For the paste
2 inch ginger roughly chopped
8 Garlic pods
2 stalks lemongrass chopped (after removing hard outer layer)
1 medium onion roughly chopped
1/2 teaspoon turmeric powder
1 green chilli
1/4 cup coriander (optional)
Blend all the above ingredients to a fine smoothie paste by adding water if required
Toppings
Fried garlic cloves
1 medium fried onion
chopped cilantro
chopped green onions
roasted peanuts
red chili flakes
lime wedges
Method:
1. Boil the noodles according to instructions on the package and keep it on the side
2 Heat a wok and oil add the ground ginger-garlic-lemongrass-cilantro paste, sugar to the wok and Saute for 1-2 minutes, stirring constantly.
3. Add the besan and sauté till the raw smell is gone. Add water little by little so that there are no lumps. ( consistency should be fully like a soup)
4. Add the Soya sauce and vegetables of your choice and let it cook on high flame for 5/6 minutes.
5. Add in the coconut milk and mix till it gets blended with the vegetables and let it cook for another 5 minutes.
6. Add salt and let it cook for 2 minutes. Add water to adjust the consistency
To serve Khow Suey:
Take a large bowl and add the boiled noodles. Add the coconut gravy. Top with fried garlic, fried onion, chopped cilantro, chopped green onions, chili flakes and lime
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