An authentic Burmese one-pot meal brimming with Asian flavours, Khow-Suey is prepared in creamy coconut milk and garnished with a bunch of condiments all bringing their distinct flavours to this recipe.
Ingredients
- 4 Cups Noodles (boiled)
- For the Paste
- 2 Onions
- 4 Cloves Garlic
- 1 Tbsp Ginger (grated)
- For the Curry
- 1 Tsp Olive Oil
- 1 Tsp Turmeric Powder
- 1/2 Cup Chickpeas Flour
- 2 Cups Water
- Salt to Taste
- 1 Cup Broccoli Florets
- 1 Cup Diced Mushrooms
- 1 Cup Chopped Zucchini
- 1 Tsp Sugar
- 1 Cup Coconut Milk
- 1 Tsp Vinegar
- 1 Tsp Soy Sauce
- For the Garnishing
- 1/2 Cup Green Onions (chopped)
- 1/2 Cup Crushed Peanuts (crushed)
- 1 Cup Onion (thinly fried)
- 1 Cup Onion (thinly chopped)
- 1 Cup Garlic Roundel (fried)
- 1 Tsp Dry Red Chili Flakes
Preparation
Prep: 30 minutes
Cooking: 25 minutes
- First, make the paste with the above-mentioned ingredients.
- Then take a pan, put some olive oil and the paste. Sauté for 5 minutes. Let the paste cook completely.
- Now add turmeric and chickpea flour and mix everything well.
- Add water and whisk the mixture for some time to avoid lumps.
- Now put all the veggies and add salt and cover the lid. Allow it to boil for 7 minutes.
- In the end, add the vinegar and soy sauce and let it cook for 5 minutes.
- Once the veggies are boiled, the curry is ready to be served.
- Take a serving bowl, add boiled noodles, pour the curry and garnish with the toppings of your choice. Serve warm!
