Khao Suey

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My late grandmother lived most part of her childhood in Burma.I have very few memories of her.But the one thing I do remember is that she was an amazing cook and genes probably play a massive role in this because my dad is as well.There is a saying in our house that when my dad throws things in a pot,it automatically turns into the most delicious food.My grandmother's cooking style was supposedly heavily influenced by Burmese cuisine and khao suey was something she used to make very often.It went on to become dad's comfort food when she was gone and there was this one week when he made it three times in a row and we began to call it Hatrick!He no longer bothers with the 'frills' associated with khao suey anymore,it's just the noodles and gravy and on some occasions crunchy garlic.But from what I remember it used to be a feast,a celebration of sorts so I decided to try and get the 'joie de vivre' if you please,of khao suey,one weekend at home.The kids found it interesting and I'm not sure how close we were to being authentic having never been to Burma but I'd like to believe that I did get a bit closer than where I was ;)

All you need is:
1)A pack of boiled noodles with a dash of sesame oil and salt.
2)Gravy for which you'll need:
500 gms Chicken Boneless cut to chunks
2 big red onion Finely chopped
1 teaspoon Ginger paste
1/2 teaspoon Garlic paste
3/4 tablespoon Gram flour
1 teaspoon Turmeric powder
1 teaspoon Chilli powder
2 teaspoon garam masala
1 Maggi chicken stock cube
1 - 1/4 cups Coconut milk
1 - 1/4 cups Water
Salt
Heat oil in a pan.Saute the onions till soft. Add the ginger- garlic pastes and fry till the raw smell goes.Add the turmeric, garam masala and chilli powder along with chicken and saute till the chicken is cooked.
Add the gram flour and mix well.Add stock cube. Pour in the coconut milk along with water and add the salt. Let it boil till it thickens. Switch off heat.

For my 'frills' I used:
-Boiled egg chopped
-Chopped Cilantro
-Garlic cloves chopped and deep fried
-Lemon wedges
-Groundnut chutney(I always keep a stock of K.Pra Groundnut chutney which seemed perfect here)
-Soy Sauce mixed with kobbari bellulli chutney powder(Belgaum masala,packed locally so no brand name)


The idea was to use whatever you wanted after topping the noodles with the chicken gravy but we just put in everything anyway :) 

Vive Valeque ❤️ 

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