On No Kyauk Swe
Source of Recipe
the web
Recipe Introduction
Burma
List of Ingredients
Curry
1 chicken, 3 1/2 lbs, or 1 lbs boneless chicken light and dark meat
3 Tbsp corn or peanut oil
1/2 cup chopped onion
1 inch fresh ginger
4 garlic cloves (chop ginger and garlic)
1/2 tsp turmeric
2 tsps. paprika
3 Tbsp fish sauce
1 tsp salt
Gravy
10 cups chicken broth
1 1/2 cups besan (chick-pea flour), soaked in 2 cups water 30 minutes
Note: I buy besan at Indian food shops here in Austin. Also...Jackie's Dad
uses about half this amount.
He says the sauce should be thinner than this recipe says. 1/2 lbs
shallots
2 cups coconut milk
1 Tbsp fish sauce
Garnishes
2 lbs egg noodles cooked and drained
1 cup onion slices
6 hard boiled eggs, sliced
2 cups crispy fried noodles (I use Chung King Chow Mein Noodles)
1 cup chopped fresh cilantro
red chili flakes lightly toasted in a dry skillet
lemon and lime wedges
Recipe
Discard chicken skin and cut the meat into small cubes.
Heat the oil in a large pan. Fry the onion, ginger, and garlic over
moderate heat 2 minutes. Add the
turmeric and paprika and continue to stir-fry. Add the chicken, fish
sauce and salt. Stir fry for 10 minutes. To make the gravy, add the broth
to the pan of curry, and bring to a boil over moderate heat. Add the
besan liquid and cook for 20 minutes, stirring continuously since the
besan may stick. The gravy will begin to thicken. 5. Add the shallots and
cook for 10 minutes. Add the coconut milk and fish sauce and cook 10
minutes
more, stirring constantly. For each serving, fill soup bowls with the
ingredients in this order:
1/2 cup cooked egg noodles
1 Tbsp onion slices
egg slices
1 cup hot chicken curry with gravy
2 Tbsp crispy noodles
2 tsp cilantro
chili flakes
lemon or lime to squeeze over all
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