Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Burmese Khow Suey




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Petrina Verma Sarkar


List of Ingredients




* 1 cup chana daal (split yellow lentils)
* 5 cups warm water
* 6-7 tbsps of vegetable/canola/sunflower cooking oil
* 2 medium-sized onions chopped fine
* 1 tbsps ginger paste
* 2 tbsps garlic paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1 tbsp garam masala
* 1 1/2 tbsp red chilli powder
* 1 kg boneless chicken cut into 1" thick pieces (as for stir-fry)
* 1 can coconut milk
* Salt to taste
* 500 gms (uncooked) thin egg noodles (serves 4)
* 1 cup spring onions chopped fine
* 1 cup leeks chopped fine
* 1/4 cup fresh garlic chopped very fine
* 1 cup boiled eggs choped into tiny pieces
* 2 cups fried spicy potato sticks
* 1 cup coriander chopped fine
* Juice of 1 lemon

Recipe



Boil the lentils in a pan with the warm water, till soft. Whisk/blend
to completely mash the lentils.

Heat 2 tbsps of the oil in a deep heavy-bottomed pan and add the
chopped onion. Fry till soft. Add the ginger and garlic pastes and
fry for 2 minutes. Add the chicken, coriander, cumin and red chilli
(1 tsp) powders and garam masala and fry for another 5 minutes.

Add the lentil paste, coconut milk, salt to taste and cook the mixture
till the chicken is tender.

Boil the rice noodles according to the instructions on the package.
Strain and run cool water over them. Pour 1 tbsp of oil over the
noodles to keep them from sticking, and toss to mix well. Keep aside.

Heat 3 tbsps of oil in a small pan till very hot. Turn off the flame
and add 1 tbsp of red chilli powder to this oil. Keep this chilli oil
aside to cool.

Serve in a deep bowl (for each person) as follows: Place a single
serve of noodles in the bowl. Top generously with the chicken gravy,
then add the chopped garlic, spring onion, leek and boiled egg, one on
top of the other as per preference. Drizzle with chilli oil according
to taste. Garnish with potato sticks and then chopped coriander. Add a
twist of lemon. Enjoy!

Note from BL: crushed potato chips works to replace the shoestring potatoes.