Burmese Khow Suey - Curry Noodle Soup
|For the curry|
|Onion||1 Large, finely chopped|
|Boneless chicken/Beef / shrimp / fish / carrots, green beans and cauliflower||1 Pound, cut into strips|
|Chickpea flour||1 Tablespoon|
|Stock/Water||2 Cup (32 tbs)|
|Coconut cream||400 Milliliter (1 Can)|
|Oil||1⁄2 Cup (8 tbs) (Preferably Peanut Oil)|
|Ground cumin||1 Teaspoon (Preferably Roasted Before Grinding)|
|Garlic||2 Teaspoon, minced|
|Fresh ginger||2 Teaspoon, grated|
|Paprika/Chili flakes||1 Teaspoon (Don'T Use, If Using Thai Paste)|
|Curry powder||2 Teaspoon|
|For the accompaniment|
|Cooked egg noodles/Spaghetti||8 Ounce (2 Packets)|
|Onion||1 Large, thinly sliced and deep fried until brown and crisp.|
|Garlic bulb||1 , slivered and deep fried until golden and crisp|
|Lemons||4 , cut into wedges|
|Boiled eggs||2 , chopped|
|Spring onion||1 Bunch (100 gm), finely chopped|
|Coriander leaves||3⁄4 Bunch (75 gm), finely chopped (1 Small Bunch)|
|Green chilies||5 , finely chopped|
|Peanuts||1 Cup (16 tbs), crushed|
|Paprika/Chili flakes||2 Teaspoon (To Sprinkle On Top)|
1. Have all the accompaniment ready. This can be done a day prior to serving, except the noodles which need to be freshly boiled and drained.
2. Prepare the curry paste by combining all the its ingredients in a large bowl. Blend well.
3. Use a large wok to a deep skillet to make the dish. Heat the oil over high.
4. When hot add the onion and sauté it until it is soft and lightly browned.
5. Now stir the prepared curry paste into the oil and sauté it until fragrant. Your kitchen will be filled with the divine aroma giving you a hint of what your curry will taste like.
6. Next add the chicken or what ever you wish the main ingredient of your curry to be. Sauté to coat with the curry paste and until the chicken turns white.
7. Add the chickpea flour and sauté for 2 to 3 minutes until cooked. Unroasted chickpea flour can give the curry an unpleasant taste. This is similar to making a roux for white sauce.
8. Now gradually add the stock or water, stirring constantly to blend the ingredients and get a smooth consistency. You do not want a lumpy curry.
9. Bring the curry to a boil, stirring constantly.
10. Reduce the heat to a gentle simmer and stir in the coconut cream milk.
11. Allow the curry to simmer gently, for about 20 to 25 minutes or until the chicken, or meat is tender, stirring occasionally. This is when flavors of all the ingredients marry each other.
12. While the curry simmers, boil the noodles. Make sure your noodles are not too soft and soggy. The curry makes them more soggy.
13. Place all your condiments and accompaniments in small bowls and place in a tray.
14. Dump the noodles into a large bowl.
15. Ladle the curry into another large bowl.
16. The way to eat this dish is to heap noodles into a bowl. Then drown them in the delicious hot coconut curry.
17. Add the toppings you like.
18. Your sure to have more than one helping!