Anglo-Burmese Khow Suey

Recipe by
Total Time:
45-60 minutes
Serves:6
Rated 3 based on 100 votes
3
Technique: Boil Recipe
Difficulty: Medium

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3

Ingredients

  • 1 kg - Chicken boiled and shredded (discard bones)
  • 1 tsp - whole black pepper Corns
  • 2 - Bay Leaves
  • 2 pieces - Cinnamon bark (about one inch in size)
  • Salt to taste
  • 2 - medium sized onions, chopped fine
  • 2 tsp - Garlic and Ginger paste
  • 1 tsp - chilli powder
  • 1 cup - cooked and mashed moong dal (yellow split lentils)
  • 2 tbsp - fish sauce (optional)
  • 2 tsp - coriander powder
  • 1 tsp - cumin powder
  • 1 tsp - Garam Masala / all spice powder
  • 2 tsp - chilli powder
  • 1 cup - Coconut Milk
  • 500 g - thin Egg noodles

How to Make Anglo-Burmese Khow Suey

  • Heat 2 tbsp oil in a deep heavy-bottomed pan and saute the onions, black pepper corns, bay leaves, and cinnamon sticks till the onions turn golden brown.
  • Add the ginger and garlic paste and fry for 2 minutes.
  • Add the shredded chicken, coriander powder, cumin powder, red chilli powder and garam masala / spice powder and fry for another 5 minutes.
  • Mix in the cooked moong dal / lentil paste, coconut milk, fish sauce and salt and cook for about 5 minutes.
  • Keep aside.
  • Boil the noodles in sufficient water with a little salt.
  • Strain and run cold water over them.
  • Pour 1 tbsp of oil over the noodles to keep them from sticking, and toss to mix well.
  • Keep aside.
  • Now heat 3 tbsp of oil in a small pan till very hot.
  • Turn off the flame and add 1 tsp of red chilli powder to this oil.
  • Keep this chilli oil aside to cool.
  • Serve each person individually in deep bowls as follows:
  • Place a single serving of noodles in each bowl.
  • Top generously with the chicken curry prepared as above.
  • Now top up with the chopped fried garlic, fried onions, chopped spring onion, and boiled egg, one on top of the other as per preference.
  • Drizzle with chilli oil and sprinkle dry prawn powder according to taste.
  • Garnish with chopped coriander leaves.
  • Add a dash of lemon to complete.
  • Have a bowl of chopped green chillies in vinegar as an accompaniment.
  • Recipe Courtesy: Anglo-Indian Recipes