Burmese Khowsuey

Burmese Khowsuey

With Dussehra, Durga Puja and now Eid, all of us seem to be on a culinary high, here at Slurrpy. Our office smells of different food, we talk of all the food in the world and I can swear by every grain of Biryani for becoming fatter. I don’t know how you are managing all this weight this season, but I can tell for myself and I tell you I’ve been binging bad. It’s only today that I settled for a piece of plain sandwich and a cup of coffee. The cook-a-thon ended finally, which started with cooking a piping hot meal of Burmese Khowsuey.

Bumese Khowsuey is a very delicately flavored, coconut-milk-based thick soup which is served up with an array of condiments or toppings. Believe me, this dish is a next-level dish and a spoonful will let you know of its plethora of flavors, all prominent, but never clashing! It is a culinary harmony and not chaos.

 

Burmese Khowsuey

Ingredients:

  • Boneless chicken (boiled and shredded into bite-sized pieces): 500 g
  • Prawns: 8-9 medium
  • Fish balls (optional): 12
  • Finely chopped onion: 4
  • Ginger paste: 1 tsp
  • Garlic paste: 1/2 tsp
  • Gram flour- 3/4 tbsp
  • Curry powder: 1/2 tsp
  • Chilli powder- 1 tsp
  • Coconut milk- 1.25 cups
  • Water or chicken stock: 1.25 cups
  • Salt to taste
  • Sugar to taste
  • Oil: 2 tbsp

 

Method:

  • Heat oil in a pan. Saute the onions till soft.
  • Add the ginger and garlic pastes and fry well.
  • Add the chilli powder along with fish balls, chicken and prawns, and saute till the chicken is cooked and the prawns turn pink.
  • Add the gram flour and curry powder, and mix well. Pour-in the coconut milk along with water or stock and add the salt and sugar.
  • Let it boil till it thickens. Switch off the heat.
  • For serving, take the serving bowl and add some noodles or rice. Pour the gravy so that the noodles are well-covered.
  • For the topping, fry onions, garlic, noodles and red chillies, till brown and crispy.
  • Julienne spring onions, coriander and chilli peppers. Cut the lemon, lemon leaves and one boiled egg in slices.
  • For the garlic oil, fry garlic till brown in oil and save the oil. Serve with the toppings or garnish the  Khowsuey with toppings, before serving!

 

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