Introduction:

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 2.

It’s a noodle soup made of egg noodles and curried beef or chiken with coconut milk, served with a variety of contrasting condiments. A squeeze of lemon also adds tanginess to khow suye. The dish is similar to Burmese noodle dish ‘ohn no khauk swe’, literally ‘coconut milk noodles ‘.

Brought to India and Pakistan by Burmese migrants, this soupy spaghetti curry is topped with a fiery mound of chicken or beef and showered with crunchy condiments.

One of the main reasons why the Burmese khao suey became popular is because it satisfied the basic criteria for taste: salty, sour, sweet and umami. It is a popular type of street food, especially in North East India. The khao suey recipe uses easily available ingredients in the Indian subcontinent.

One medium-sized serving of KhaoSuey has around 600 calories. So if you’re on a calorie deficit, we’d recommend limiting your Khao Suey consumption.

● Place of origin- Burma
● Region or state- Lower Burma
● Main ingredients- Egg noodles, curried chicken or beef
● Variation- ohn no khao swè

• Course Main Course
• Cuisine Burmese

• Servings 4-6
• Author Gourob & Sudip

Crispy Nimki Making for Khow Suey:

Crispy Nimki is one of the snacks which is also eaten with khow suey. So it’s necessary to make it or buy it for the main dish. Here is the making process of crispy nimki.

Ingredients-

• 1/2 cup Flour
• 1/2 cup Semolina
• 1/2 tsp Salt
• 6 tbsp Water

Instructions-

1. First, mix 1/2 cup of flour, 1/2 cup of semolina, 1/2 teaspoon of salt and 6 tablespoons of water in a bowl and mix well. Moisten with a little extra water. When the dough is kneaded, divide the dough into four parts.

2. Now take each part of the dough and knead it very thinly with a sprinkle of dry flour. Cut nimkis with a round biscuit cutter of five to six centimeters in diameter or with the mouth of a utensil. If you want, you can cut it to your desired shape with the help of vacation.

3. Now heat the pan with oil. The amount of oil should be such that the nimkis sink when placed. After that, when the oil is hot, fry the cut nimkis in hot oil. Remove the nimki when it turns light brown in color. Fry carefully so that it does not become tough.

Notes:

• Then you can store these nimkis in a closed container when they are cold. Muchuche nimki keeps well for 8 to 10 days in a closed container.

Khow Suey Cooking:

Ingredients-

• 1 Medium Chicken
• 1 Large Coconut
• 2 tsp Ginger Paste
• 1 tsp Garlic Paste
• 2 tbsp Onion Paste
• 1 tsp Cumin Paste
• 1 tsp Coriander Paste
• 1 tsp Salt
• 3 tbsp Soybean Oil
• 2 tbsp Gram Flour
• Crispy Nimki
• 8 Bread Slices
• 8 Dried Chillies
• 100 gm fresh Sword
• 1 Cucumber
• 8 medium Onions
• 4 chopped Coriander Leaves
• 4 Lemons
• 1/2 packet Noodles

Instructions-

1. First take a chiken. Then cut the chicken and skin it into eight pieces. Then wash the meat thoroughly with clean water. Once the meats are washed, boil the meat pieces in a pot with water.

2. Now break a big coconut. Then wash it with clean water and peel the coconut. Once the coconut is grated, grate it. Then take out the milk with three cups of water in a bowl along with the battered coconut. Then strain it with the help of strainer.

3. When chicken is cooked, remove from heat and rinse with cold water. Then remove the meat from the bone. Once removed, cut the meat into small pieces, then marinate all the batter with masala, salt and taste salt.

4. Now put the chicken bones in a hard place with a rock or any other heavy object and bruise them. Then boil the meat in boiling water with another 6 cups of boiling water for ten minutes with the bones crushed. Take the boiled water of the meat and mix it with coconut milk.

5. Now heat oil in a frying pan. When the oil is hot, fry the meats in the hot oil. When the meats are well roasted, boil them in coconut milk on low heat for two to three hours. Mix two tablespoons of gram flour in a cup of water in a bowl and keep stirring with the meat. When the meat boils, cover with a lid and keep it on low flame. Refrigerate until serving.

6. Prepare the other ingredients while the meat is cooking. However, much nimki for khow suey can be prepared the day before or can be made right now.

7. Now in another frying pan fry eight slices of bread one by one on low heat with little oil. The breads will crackle and fry. Once fried, cut into squares using a knife. When completely cool, keep in a covered container.

8. Lightly fry dry chillies in a frying pan and grind them. Grind and keep aside in a bowl.

9. Now wash the cucumbers with clean water. Then cut it into small squares with the help of a knife or a knife. The blades will look thin. Wash the beans with clean water and cut them into small pieces like peas.

10. Take the onion and cut it into pieces like a carrot. Then finely chop the bilati coriander or winter season coriander leaves. Slice four lemons. Chop the green chillies.

11. Now boil 1/2 packet of noodles in a cup of boiling water for three minutes. Add two teaspoons of oil while boiling.

12. Take soup bowl or soup plate and soup spoon for serving. Now take all the prepared ingredients in separate dishes, plates or bowls and arrange them on the serving table. Put a lot of nimki and bread in a closed bowl or container. Serve meat soup in large currybowl just before eating.

13. First put three tablespoons of noodles in a soup plate and then add a tablespoon of cucumber, saffron, a little onion, chopped coriander leaves, a few slices of bread, lemon juice, chili powder and some nimki on top. Then top with a cup or so of chicken soup to dip all the food. And should be eaten hot immediately.