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”




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.


  • 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.


  • 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!!

One Comment Add yours

  1. Very interesting tips shared by you. I really like to read your blogs as they contain very important and informative content. I appreciate your efforts. Cheers.

    Liked by 1 person

Leave a Reply

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

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

Google photo

You are commenting using your Google 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 )

Connecting to %s