KHOW SUEY(MY WAY)

image

Happy New Year dear readers, visitors, my regulars and the irregulars. By the time you read this we will be half way through the month. Its been one hell of a roller coaster year for us. Moving cities, setting up home in a new place for the 3rd time, a certain loveable boy in my house has turned 15 and shot up by 4 inches overnight, to tower over Dad, , using a new oven in my miniscule kitchen and discovering that 180o is 200 and amidst the ups and downs of life and this wonder called living I feel l lost myself somewhere and discovered a new me, I left behind a piece of my heart elsewhere and fell in love with a new place, a new home and I learnt that I can sand, prime and paint a dresser as well as I can bake. Phew that’s one helluva long sentence and I am out of breath.image

Coming out of the festive season and emerging out into a brand new year knowing that the hype is behind us, has a calming effect on my household. Father and son have realised that we have a kitchen at home too…. with a cook! So we decided to welcome the New Year with a quiet dinner of Khow Suey {Kha-o Sway}. A Burmese dish with Thai, Chinese and Indian influences. Khow Suey is a curry based dish eaten with noodles and topped with interesting little tit-bits like crispy fried garlic, sprouts, crispy onions, chopped parsley, peanuts and a dash of lime juice. Its unusual, simple yet very flavoursome and hearty. It has such a “family feel” to it. It is so much fun to construct your own bowl of Khow Suey at the table and take a helping of the toppings as per your taste. It can be made in a vegetarian, seafood or chicken version. For a change the recipe is longer than my introduction but don’t be intimidated by the length. It’s a simple and fun dish to make and eat. I always make 2 portions extra and yet find that there are raised eyebrows and expressions saying “That’s all?”

Its a very forgiving dish and you can make a plain curry with no additions and just let the toppings do the talking. Go ahead and give it a try….”your way”…”my way” or “the Khow Suey”

image

RECIPE

KHOW SUEY

Serves 4

For the curry:

1 tblspn coriander seed powder

1 large onions, chopped roughly

Ginger- thumb-sized

4-5 cloves Garlic

3-4 fresh Red Chillies (alter according to your spice threshold)

Zest of 1 lemon

1-2 tablespoon oil

300 ml coconut milk

  • Grind all the above ingredients to a fine paste
  • In a deep vessel heat the oil, lower the heat and fry the paste on low heat of 4-5 minutes, stirring so occasionally. If the paste sticks to the bottom of the pan, add a little water. Turn off the heat and add the coconut milk. Cook the curry on low heat for 6-7 minutes stirring often. it should be thick and creamy. Add salt to taste. Keep aside.
  • For Vegeterian curry: Red and yellow peppers, Carrots, Water chestnuts, Brocolli. A total of 300 grms of vegetables chopped to bite sized pieces. Stir fry in a pan with a tablespoon of oil and a pinch of salt, on high heat for 5 mins. Keep aside. Add to the curry before you serve.*
  • For prawn/ chicken curry: 400 grams of prawn or chicken (cut into 2 inch pieces). Can be added to the curry and cooked till done. This step can be done just before you serve. *

 

*The reason for the last minute addition of the veg and meat being that it doesn’t over cook to a soggy mess.

Noodles:

  • 5 portions of noodles (approx. 450 grms). Cook according to instructions on pack. Drain in a colander. Drizzle 2-3 tablespoons of oil and mix well coating the noodles to avoid sticking. Keep warm.

Toppings:

  • 10-12 cloves of garlic sliced thinly, deep fried to a golden brown. Drain on kitchen towel and place in a small bowl
  • 1 large onion sliced and deep fried to a golden brown. Drain on kitchen towel and place in a small bowl
  • 100 grams bean sprouts stir fried
  • A handful of peanuts, coarsely chopped
  • ½ cup coriander chopped
  • Lime wedges
  • 2 hard-boiled Eggs (cut into quarters)

Put above toppings in individual serving bowls and line the bowls in a tray ready to serve.

 

Assembling Khow suey

  • In a large soup bowl or deep dish add a portion of noodles. Top with curry. Sprinkle 1 tablespoon of each topping and a squeeze of lime. Enjoy!!
Advertisements

One thought on “KHOW SUEY(MY WAY)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s