Khao Suey Food on Budget Burmese Recipe Sanjeev Kapoor Khazana

Khao suey is a Burmese dish consisting of a coconut milk-based soup with a variety of toppings and ingredients. It is typically served with a side of condiments, such as fried garlic, chili flakes, and lime wedges, which can be added to taste. The dish is known for its rich and flavorful broth and its combination of different textures and flavors..

KHAO SUEY

Ingredients

2 cups scraped fresh coconut
2 medium onions
6-8 garlic cloves
1-inch ginger
2 green chillies
2 tbsps oil
8-10 small cauliflower florets
1 medium carrot, peeled and cut into diamonds
8-10 French beans, stringed and diagonally cut into 2 inch pieces
Salt to taste
1 tsp turmeric powder
tsp red chilli powder
Black pepper powder to taste
2 tbsps gram flour
5-6 button mushrooms, thickly sliced
1 tbsp sugar
100 grams paneer, cut into 1-inch cubes
2-3 dried red chillies
Toppings
15-20 garlic cloves, sliced
2 medium onions, thinly sliced
Boiled noodles
Roasted peanuts, peeled and unsalted
Spring onion greens, diagonally sliced
Oil for deep frying
Lemon wedges
Fresh coriander sprigs
Red chilli flakes

Method: -

1. In a blender jar add the scraped coconut, add 1 cup water and blend to a fine paste. Strain the paste through a muslin cloth into a large bowl.
2. To make the thin coconut milk, transfer the mixture left in the muslin cloth back in the blender jar, add 2 cups water and blend again.
3. Strain the blended mixture through muslin cloth into another bowl.
4. Roughly chop the onions and transfer them into a blender jar, add in the garlic cloves, roughly chop the ginger, and add to blender jar. Add green chilies and cup water. And blend to fine paste.
5. Heat oil in non-stick deep pan, add in the blended paste, and cook on medium heat till oil separates. While stirring occasionally.
6. Add the cauliflower, carrots and French beans and mix well. Add in salt to taste, turmeric powder, red chilli powder and black pepper powder, and mix till well combined.
7. Add the prepared thin coconut milk and mix well, add in the 2 cups water and mix, bring the mixture to a boil. Cover and cook for 6-8 minutes.
8. Add the mushrooms and sugar; mix well and continue to cook till mixture bring to a boil. Reduce the heat to low and add the prepared thick coconut milk. And give a nice mix. Add in the paneer and mix and cook for 1-2 minutes.
9. For condiments heat oil in a small non-stick deep pan, add the garlic and deep fry till it become crisp and golden brown. Drain on absorbent pepper.
10. In same pan add the sliced onions and deep fry till golden brown and crisp. Drain on an absorbent pepper.
11. For serving take boiled noodles in a serving bowl pour the prepared broth on it, and top with some fried onions, fried garlic, roasted peanuts, red chilli flakes and onion slices.
12. Garnish with fresh coriander sprigs and lemon wedge; and serve hot.

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