Khow Suey (Burmese Variation) Recipe - Cooking Index
Khow Suey (Burmese Variation) Recipe - Cooking Index
| Gravy | ||
| 1 cup | 62g / 2.2oz | Channa dal flour - (besan roasted) |
| - make into a paste | ||
| 1 | Onion - finely chopped | |
| 3 | Tej patta | |
| 10 | Garlic | |
| - make into a paste | ||
| 1 | Coconut - (remove milk) | |
| Haldi - salt, red chile powder, to taste | ||
| 2 cups | 220g / 7.8oz | Steamed mixed vegetables |
| (carrot - fresh beans, | ||
| Cauliflower , brinjal peas, potatoes), finely- | ||
| Diced | ||
| Garnish | ||
| Cabbage - finely shredded | ||
| Chiles - thinly sliced | ||
| Cucumber | ||
| Spring onions | ||
| Fresh coriander - finely chopped | ||
| Lime pieces - to taste |
Roast Onions, adding Haldi, Red chile powder, Tej patta and Garlic paste. Add Besan paste and make into gravy with water. Boil well. Add Coconut milk and steamed vegetables. Remove from fire.
To Eat
Mix gravy with either rice or noodles (can also be made like sev-except use a thicker mould for noodles). Add garnish and lime on top. The rice or noodles should float in the gravy.
Source:
Original recipe passed down through generation and translate
Average rating:
4.5 (4 votes)
Submit your rating:
Click a star to rate this recipe.