Vegetarian Burmese Khow Suey Recipe

step 1

• STEP 1.1 in a large pot of boiling water add 300 gms of hakka noodles and boil for 3 to 4 minutes till cooked but still firm and ‘el dente’. Once done strain off the water and rinse the cooked noodles under cold water to halt the cooking process completely. Strain them, transfer to a bowl and drizzle 1tsp oil over them to avoid sticking. Keep aside.

step 2

• STEP 2.2 in a preheated pan add 1 tsp oil, 1 cup finely chopped carrots, 1 cup finely chopped beans, salt to taste. Stir fry on medium high heat till cooked yet firm.

step 3

• STEP 3.3 cover and allow to steam cook for 3 to 4 minutes, sprinkle water and stir intermittently.

step 4

• STEP 4.4 after about 5 minutes vegetables will be cooked. Keep aside.

step 5

• STEP 5.5 in a deep pan add 2 tbsp besan,½ cup curd (dahi/yogurt). Combine to make a smooth mixture free of lumps. Add 2 cups of water and give it a stir.

step 6

• STEP 6.6 turn heat to high and whisk continuously and allow to come to a brisk boil for 3 to 4 minutes till thick and smooth

step 7

• STEP 7.7 next add 2 cups (480ml) coconut milk, 1 tsp red chilli powder, 1 tsp coriander powder and mix well. Add sat to taste. Keep aside.

step 8

• STEP 8.8 preheat a pan, and add 1 tsp oil. Add 1 tsp cumin seeds ,4 to5 cloves. Saute till cumin seeds crackle. Add this tempering to the coconut-curd gravy.

step 9

• STEP 9.9 turn the heat down and allow the gravy to simmer for 5 to 7 minutes, stirring continuously. Add 2 tbsp chopped coriander leaves. Turn off the heat.

step 10

• STEP 10.10 to assemble the khow suey arrange the components in bowls ready to be served the boiled noodles, the coconut curd gravy, a bowl of chopped spring onion greens, a bowl of chopped onions, a bowl of lemon juice, a bowl of finely chopped cabbage, a bowl of the roasted vegetable and a bowl of sev.

step 11

• STEP 11.11 to serve, first palace boiled noodles in a soup bowl or soup plate, then spoon the roasted vegetables over them. Ladle a generous amount of the coconut curd gravy to cover the noodles, then top with the raw vegetables and lastly add lime juice and sev.