Burmese Khowsuey recipe, Khow Suey Recipe, Veg (2024)

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Burmese Khowsuey recipe - How to make Burmese Khowsuey

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One Dish Vegetarian MealsOne Meal DinnerChristmasFather's Day Pan

Soaking Time: 3 hours Preparation Time:30 mins&nbsp &nbspCooking Time:40 mins&nbsp &nbspTotal Time:4 hours 10 minutes&nbsp &nbspMakes 4 servings
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Ingredients

For Burmese Khowsuey
4 cups boiled rice noodles

To Be Ground Into A Smooth Paste (using Approx. 1/2 Cup Water)
5 whole dry kashmiri red chillies
1 1/2 tbsp coriander (dhania) seeds
1/2 tsp black peppercorns (kalimirch)
2 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
1 tbsp chopped garlic (lehsun)
2 tbsp freshly grated coconut
2 tsp chopped ginger (adrak)
2 tbsp poppy seeds (khus-khus)
1 tbsp chopped cashew nut (kaju)

For The Curry
3 tbsp oil
2 bayleaves (tejpatta)
7 to 8 curry leaves (kadi patta)
1/2 cup grated onions
3/4 cup grated tomatoes
2 cups chopped and boiled mixed vegetables (french beans, carrots , green peas and cauliflower)
2 1/2 cups coconut milk (nariyal ka doodh)
salt to taste

For The Garnish
1/2 cup garlic (lehsun) roundels
1 cup thinly sliced onions
1/4 cup vaal dal (split field beans/ split butter beans) , soaked for 3 hours and drained
oil for deep-frying
1/2 cup chopped spring onions
1/4 cup finely chopped coriander (dhania)
1 tsp dry red chilli flakes (paprika)
salt to taste
2 tsp lemon juice

Method

For the curry

Heat the oil in a deep non-stick pan, add the bayleaves, curry leaves and onions and sauté on a medium flame for 2 minutes or till it turns light brown in colour.
Add the prepared paste and sauté on a medium flame for 1 minute.
Add the tomatoes and sauté on a medium flame for 2 more minutes.
Add the mixed vegetables, coconut milk and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Keep aside.

For the garnish

Heat the oil in a deep non-stick pan on a medium flame, lower the flame, add the garlic and deep-fry on a slow flame till they turn brown in colour. Drain on an absorbent paper and keep aside.
In the same hot oil, add the onions and deep-fry on a slow flame till they turn brown in colour. Drain on an absorbent paper and keep aside.
In the same hot oil, add the vaal dal and deep-fry on a slow flame till they turn brown in colour. Drain on an absorbent paper and keep aside.

How to proceed to serve burmese khowsuey

Divide the curry into 4 equal portions. Keep aside.
Take 1 cup of rice noodles in a serving bowl, top it with one portion of the prepared curry evenly over it.
Garnish it with little fried onions, fried vaal dal, fried garlic, and spring onions evenly over it.
Finally sprinkle coriander, chilli flakes, little salt and lemon juice.
Repeat steps 2 to 4 to make 3 more servings of burmese khowsuey.
Serve the burmese khowsuey immediately.

Burmese Khowsuey Video by Tarla Dalal

Burmese Khowsuey recipe with step by step photos

Like Burmese Khowsuey

Like Burmese Khowsueythen check our collection of noodle recipes. Given below are some of our favourite International Veg Noodle recipes likeBurmese Khowsuey.
- Malaysian Noodles
- Hakka Noodles
- Pad Thai Noodles

Masala Paste for the Khowsuey Curry

For the khowsuey curry, we would require a paste, for that in a mixer jar add 5 whole dry Kashmiri red chillies without the stalk.
Add the coriander seeds.
Add the black peppercorns and cumin seeds.
Add the turmeric powder.
Add the chopped garlic.
Add the freshly grated coconut.
Add the ginger and poppy seeds
Add the chopped cashewnuts.
Add around ½ cup of water.
Blend into a smooth paste and keep aside. This masala paste is actually optional. This is like an Indian version of the khao suey made with a myriad of vegetables.

For the curry

Chop the french beans, carrot, green peas and cauliflower. You can use any vegetables of your choice like mushroom, pakchoy, bell peppers, broccoli, baby corm.
Boil in enough water for 10 mins. Keep aside.
Heat the oil in a deep non-stick pan.
Once the oil is hot, add the bay leaves.
Add the curry leaves and onions.
Sauté on a medium flame for 2 minutes or till it turns light brown in colour.
Add the prepared masala paste.
Sauté everything on a medium flame for 1 minute.
Add the tomatoes. They provide a nice tangy flavor to the coconut curry.
Sauté on a medium flame for 2 more minutes or fry until the mixture leaves the oil at the edges.
Add the mixed vegetables.
Add the coconut milk and salt. Coconut milk can be prepared at home if you don’t wish to use the one that is readily available in the market.
Mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Keep aside. Do not cook for more time or on a high flame after adding coconut milk as it might curdle.

For the rice noodles

Take enough water in a deep non stick pan, add approx. 200gms of the rice noodles. Let it boil on a medium flame for 4 mins.
Drain the rice noodles and keep aside.

For the garnish

For the garnish of Indian-style khowsuey, we would require a number of garnishes. Starting with the vaal dal, soak around ¼ cup of vaal dal in enough water for 3 hours.
Drain using a strainer and keep ready.
Slice the garlic cloves into roundels.
Also, thinly slice the onions and keep aside.
Heat the oil in a deep non-stick pan on a medium flame. Lower the flame, add the garlic. Deep-fry on a slow flame till they turn golden brown in colour. Drain on an absorbent paper and keep aside. It is important to remove them when they are golden brown because they will eventually turn dark and crisp after removing.
In the same hot oil, add the onions. Deep-fry on a slow flame till they turn light brown in colour.
Drain on an absorbent paper and keep aside. Same with onions, they turn dark very quickly, so you have to be extremely careful while frying onions.
In the same hot oil, add the vaal dal. Deep-fry on a slow flame till they turn brown in colour. Drain on an absorbent paper and keep aside.

How to serve

Take 1 cup of rice noodles in a serving bowl. You can use regular noodles or instant noodles also as substitutes.
Top it with 1/4th portion of the prepared curry evenly over it.
Garnish it with little fried onions and fried vaal dal.
Also, sprinkle little fried garlic and spring onions evenly over it.
Finally sprinkle coriander and chilli flakes.
Top with little salt and lemon juice. For the perfect taste, squeeze some lime into your noodle soup just before eating.
Repeat steps 1 to 6 to make 3 more servings of the khowsuey. It is not necessary to put all the condiments. When serving to guests, serve the condiments separately so that they can mix and match as per their preference.
Serve the Burmese khowsuey immediately.
Budijaw, Burmese Doodhi Snack, Burmese Samosa Toovar Dal Curry Soup, Burmese Samosa Curry Soup are some other Burmese delights that you might love!

RECIPE SOURCE : Noodles

Burmese Khowsuey recipe, Khow Suey Recipe, Veg (2024)

FAQs

Is Khao Suey Thai or Burmese? ›

Khao Suey (also called Khow Suey) is a Burmese version of a classic Thai dish called Khao Soi. You can cook it on a stovetop, or in an instant pot.

What country did Khao Suey originate from? ›

The dish, known as ohn no khao swè, originated in Burma, and came to the Memon community of Pakistan who adapted this dish, likely coinciding with the emigration of South Asians from Burma in the 1960s, and is now a representative Memon dish now known as khausa.

See Details ›

How to eat khow suey? ›

Place the noodles in a slightly large bowl. Then pour the khow suey curry, top with sliced onions, roasted garlic, peanuts, red chili, basil leaves, and lemon wedges on the side. Serve hot.

Do you eat rice with chop suey? ›

Chop Suey will usually contain some kind of meat, whether this is beef, pork, chicken or seafood, an assortment of veggies, sometimes an egg and a thick sauce. This is then served with either noodles or rice, although rice is a more common and popular pairing.

Where is Burmese Khow Suey from? ›

Khow suey is a noodle dish in a spiced coconut milk soup that is served with a number of condiments. It originated in Burma, Myanmar, and is said to have come to East India with people who migrated during World War II.