LD Khao Suey

Always been a fan of this famous Burmese dish and have tried it in many establishments. This time around, I felt brave (or foolish) enough to make it at home and that too without all of the ingredients. So, treat this recipe as a cheat version of Khao Suey. 

You will need:
a pack of egg noodles or 4 pieces of ready to eat noodles
dry masala (cumin powder, coriander powder, turmeric and hint of red chilly powder)
200ml coconut milk
1 medium onion
4-5 cloves of garlic, chopped
1 inch of ginger, finely chopped

For the condiments:
Handful of peanuts, lightly toasted or fried in oil
3-4 green sticks of spring onion, chopped
2-3 green chillies, chopped up finely
3 hard boiled eggs
1 lemon

First up, I sent a prayer that everything comes together beautifully (or me and my family would have to make peanut butter sandwiches for dinner). Then I fired up a burner, poured in about 5 cups water, added salt and let the noodle soften up in it. I also put in a small glug of cooking oil in the water, so that the noodles do not get too intimate with each other.

Now, in a deep cooking pan, lightly fry the onions, and add the ginger-garlic duo in, at the right time. Let them sweat a bit. This is when the dry masalas go in. I used a ready to use sachet, in fact, 4 of them. Mix it in well and then, just when you are enjoying the aroma of everything in the pan, throw in about 750 mls of water. Don’t really throw it, it could cause a mess and maybe some burns. Mix everything in well. Keep an eye on the noodles as they tend to cook real fast. Add in the coconut milk and bring to a boil. I love the yellowish-green colour it takes on. Simmer your burner down and let is cook.

In the meanwhile, get your noodles out of the pan. They should not be completely cooked. In my case, I got delayed a bit and my noodles were ready to swim in the curry. I did exactly that while praying that they don’t go soft on me. Funny, how some things are only appealing when they are hard.

Do a taste check. Adjust the salt to your liking. I am also presuming that you would have toasted the peanuts, chopped up the spring onions greens and boiled and shelled the eggs while the noodles and the curry was getting ready.

Plating:
Bowls. I love eating in bowls. And if it is the soupy sorts, you do want to serve in a bowl, unless you like being treated like the stork in Aesop’s fables. Anyhow, ladle up the curry, swirl in the noodles, add the crushed peanuts, chuck in the greens, put in the green chillies and delicately place the boiled eggs, halved – all this on top pf the noodly-soup. It usually goes with a nicely done, juicy slice of chicken or protein of choice but I didn’t have any. Also fried onions (beresta) is the real deal (but I didn’t have any more stove burners left to do so).

There you go, your LD Khao Suey is ready to be devoured. 

 

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