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!