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Exploring Burmese Cuisine: Khow Suey (Curried Chicken

and Noodles in Coconut Milk Broth)

(http://chatteringkitchen.com/2013/01/14/exploring-

burmese-cuisine-khow-suey-curried-chicken-and-noodles-

in-coconut-milk-broth/)

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CHICKEN-AND-NOODLES-IN-COCONUT-MILK-BROTH/#COMMENTS)

Burma (officially known as Myanmar); a small landlocked nation in South Asia overshadowed by

giants such as China, India and Thailand. Mostly in the news fo r political reasons, its cuisine has

yet to be explored. Culinary conversations about South-East Asian food always revolve aro und

Thailand, Malaysia and Indonesia, hence Burmese cuisine always manages to slip thro ugh the

cracks. To any food lovers surprise, this undetected culinary gem is exploding with taste, colors

and aromas. The only way to bring Burmese cuisine to the fore is by understanding their flavors

and creating them in your kitchen.

(http://chatteringkitchen.com/wp-content

/uploads/2011/11/DSC00757.jpg)Khow Suey: Curried Chicken and Noodles in

Coconut Milk Broth

Heavily inspired by the fare of its neighbors, China, Thailand and India, Burma adapts fore ign

flavors into local manna to make it their own signature dish. One such dish that I have had at

numerous occasions, mostly home-cooked, is Khow Suey. In essence the use of coconut milk can

be attributed to Thai influence, but when the whole dish comes together, along with the use of

various condiments, the dish stamps its own individual identity. For years I have been searching

the internet and various cookbooks to find the recipe for Khow Suey, but the results were

fruitless. Either they were unnecessarily complicated or very bare. To my surprise, where most

entries on a search engine coughs up millions of hits, Khow Suey barely had any. It was then when

it dawned upon me, the fragrance and taste of this dish deserved more, it had to be made public

knowled e. The solution was research and com ilation. It re uired me to stud the information I

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RECENT commentschatteringkitchen on Exploring Burmese

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Put on Exploring Burmese Cuisine: Khow Suey

(Curried Chicken and Noodles in Coconut Milk

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had on hand and then use the bits that were necessary. After that it was simply a test of my own

palate. Luckily, first time proved to be a charm.

(http://chatteringkitchen.com/wp-content

/uploads/2011/11/DSC007

58.jpg)Khow Suey: Curried Chicken and

Noodles in Coconut Milk Broth

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500g chicken fillets, cut into small pieces

2 cups chicken stock

2 cups coconut milk

1/4 cup gram flour

2 tsp garlic paste

2 tsp red chilli powder

Juice of 1 lemon

1 tsp salt

1 tsp cayenne pepper

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2 tsp turmeric powder

2 tsp desiccated coconut

1 packet egg noodles

75g dried spaghetti

2 eggs

Handful coriander

4-5 dried red chillies, chopped

2 spring onions, chopped

4-5 green chillies, chopped

2 lemons, quartered

Place the sliced chicken in a bowl and add the garlic paste, lemon juice, salt, desiccated coconut

and 1tsp each of red chilli powder, turmeric powder and cayenne pepper. Mix well to coat the

chicken evenly. Set aside to marinate for 30 minutes

(http://chatteringkitchen.com/wp-content

/uploads/2011/11/DSC00745.jpg)Marinate the Chicken

In the meantime, prepare the condiments: 1) Boil the eggs for about 10 minutes. Cool for 5

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m nu es an en remove e egg s e . ce n o sma p eces. 2 op e r e re c es,

spring onions, green chillies and coriander. Quarter the lemons 3) Heat 1 tbsp of oil in a pan.

Break the dried spaghetti into small pieces and fry in the oil till they are crisp and brown. Soak

on a kitchen towel to remove the excess oil

(http://chatteringkitchen.com/wp-content

/uploads/2011/11/DSC00747.jpg)Fry the Spaghetti

After that prepare the gram flour to be used later. Add the gram flour to a frying pan and cook

over low heat for about 5 minutes or till the color changes slightly and you can smell the flour.

Move the flour around the pan so the bottom does not burn. Once it is cooked, remove and set

aside.

(http://chatteringkitchen.com/wp-content

/uploads/2011/11/DSC00746.jpg)

Cook the Gram Flour

In a large saucepan, heat 1 tbsp of oil. Add the chicken and cook for 2-3 minutes on low heat,

till it turns into an off-white shade. Make sure not to brown the chicken

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(http://chatteringkitchen.com/wp-content

/uploads/2011/11/DSC00748.jpg)Lightly Fry the Chicken

Pour the chicken stock into the saucepan and slightly increase the heat. Allow the chicken to

cook in the stock for about 10 minutes

Meanwhile mix the prepared gram flour into the coconut milk and stir vigorously so no lumps

remain

As the chicken is beginning to cook, add the coconut milk mixture and bring to a boil

(http://chatteringkitchen.com/wp-content

/uploads/2011/11/DSC00749.jpg)Bring the Curry to a Boil

Add 1tsp each of turmeric powder and red chilli powder, simmer and mix well. At this point

you should see the color of the curry turn to a pale yellow

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(http://chatteringkitchen.com/wp-content/uploads/2011/11/DSC00750.jpg)Simmer and Stir the Curry

Stir the mixture for another 5 minutes. At this point try a spoon of the curry to see if you can

taste the flour. If not, your curry is ready. You can cook the curry to your desired thickness,

normally Khow Suey curry should be runny. Let it cook more if you want the curry to bethicker. Advisable to let the switch off the heat at this point

Boil the noodles in hot water for about 5-8 minutes. Once cooked, drain the noodles over a

sieve and let cold water run through them

To serve, transfer all the condiments in one plate

(http://chatteringkitchen.com/wp-content/uploads/2011/11/DSC00751.jpg)Condiments for Khow Suey

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Pour the chicken curry in a separate serving bowl and noodles in another.

(http://chatteringkitchen.com/wp-content/uploads/2011/11/DSC00753.jpg)Serve the Khow Suey

Create your own dish by putting the noodles first, then the curry and finally the condiments

on top. Normally, there is more curry added in relation to the noodles

For a spicier version, pour some chilli oil over the Khow Suey

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(http://chatteringkitchen.com/wp-content/uploads/2011/11/DSC00755.jpg)Khow Suey: Curried Chicken and Noodles in

Coconut Milk Broth

It is the perfect combination of fragrant chicken curry poured over soft noodles, complemented

by crunchy fried spaghetti, fiery chillies, sour lemon juice and aromatic coriander. With one bite

you would be amazed at the plethora of f lavors emanating from the cuisine that goes by largely

unnoticed. But not anymore, this recipe is sure to put Burma on the map when it comes to

culinary skills. For all of us, it is yet another page in the book of worldly cuisines, yet anotherlesson on our way to mastering food from around the world. It is still just a drop in the ocean but

a journey on the right path, nonetheless.

(http://chatteringkitchen.com/wp-content/uploads/2011/11/DSC00759.jpg)

Khow Suey: Curried Chicken and Noodles in

Coconut Milk Broth

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← Basil and Sundried Tomato

Cheese:An Inspiration fro m Napa

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with-zaatar-lemon-and-garlic/)

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CUISINE (HTTP://CHATTERINGKITCHEN.COM/CATEGORY/KITCHEN-CUISINE/) AND TAGGED BOILED EGGS

(HTTP://CHATTERINGKITCHEN.COM/TAG/BOILED-EGGS/), BURMESE FOOD

(HTTP://CHATTERINGKITCHEN.COM/TAG/BURMESE-FOOD/), BURMESE KHOW SUEY

(HTTP://CHATTERINGKITCHEN.COM/TAG/BURMESE-KHOW-SUEY/), BURMESE NOODLES

(HTTP://CHATTERINGKITCHEN.COM/TAG/BURMESE-NOODLES/), COCONUT BROTH

(HTTP://CHATTERINGKITCHEN.COM/TAG/COCONUT-BROTH/), CURRIED CHICKEN AND NOODLES IN COCONUT

MILK BROTH (HTTP://CHATTERINGKITCHEN.COM/TAG/CURRIED-CHICKEN-AND-NOODLES-IN-COCONUT-MILK-

BROTH/), CURRIED CHICKEN NOODLES (HTTP://CHATTERINGKITCHEN.COM/TAG/CURRIED-CHICKEN-

NOODLES/), DESICCATED COCONUT (HTTP://CHATTERINGKITCHEN.COM/TAG/DESICCATED-COCONUT/), FRIED

SPAGHETTI (HTTP://CHATTERINGKITCHEN.COM/TAG/FRIED-SPAGHETTI/), GRAM FLOUR

(HTTP://CHATTERINGKITCHEN.COM/TAG/GRAM-FLOUR/), KHOW SUEY

(HTTP://CHATTERINGKITCHEN.COM/TAG/KHOW-SUEY/), MYANMAR

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10 Comments 1

Allaya •

I can definitely see the Thai influence. It's also assembled similarly to some

Vietnamese dishes. I can't wait to try this...the toasted noodles would add a lot, I

think. Thanks for posting!

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• •

• •

chatteringkitchen •

Hope you enjoy it as much as I did

• •

Put •

How many people is your recipe for I plan to cook it for 6 persons.

• •

chatteringkitchen • Mod

Hi, This recipe is good for about 6-8 people. Enjoy :)

• •

Raj •

Hi, stumbled upon your recipe for one of my child hood favourites. Your style is

pretty similar to mine. Here is a suggestion - you can chop garlick and then fry till it turns brown, this makes a tasty garnish. Also, try substituting 'sattu' for

gram flour. It gives an interesting flavour.

• •

husein •

ASFARas i know peanut powder is also used for this recepie

• •

chatteringkitchen •

Thanks for the tip considering everyone has their own variation

• •

Samira •

i'm going to try this recipe on the weekend!!! yummmm can't wait xxxxxx

Kimber •

This looks amazing! I love chefs that aren't afraid to try something new. Kudos to

you!

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• •

chatteringkitchen •

It is always a challenge to try something new, but fun nonetheless. Thanks

for your comment.

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