Khow suey is a Burmese dish consisting of a coconut milk-based curry with noodles and various toppings. It is often served in Indian restaurants and can be made with chicken, beef, shrimp, or vegetables. Indian seasonings and condiments are sometimes used, and it is typically served with an array of side dishes and condiments.
Khow suey is a one dish meal of Burmese origin. Sometimes described as soupy, khow suey combines a coconut milk-based curry with noodles and a wide variety of toppings. Indians working in Burma carried the recipe with them when they returned to their country during World War II. It is now often served in India, and some recipes use seasonings that are particularly identified with Indian cuisine. Khow suey is often available in both Burmese and Indian restaurants.
The curry is typically made with chicken, but beef, shrimp, or other seafood varieties are sometimes used. Boiled eggs or vegetables can be substituted for meat to make a vegetarian version. The curry sauce is made with coconut milk. This can be freshly prepared, but many recipes call for canned product. Rice noodles are usually recommended, but thin egg noodles can also be used.
Burmese cuisine uses many of the same ingredients and techniques as Indian cuisine but is not typically spicy. Like many Burmese dishes, khow suey is flavored with garlic, onions and cumin as well as ginger and coriander. Fish sauce is also a key ingredient in some dish recipes, adding a distinct, savory flavor.
Other seasonings are often used, especially in Indian influenced recipes. Turmeric, cinnamon and bay leaves are common additions. Indian condiments frequently used in khow suey include asafoetida, curry leaves, and garam masala. Indian recipes often use toor dal, some kind of yellow lentils and chillies can be added.
Even recipes that include meat or chicken can include a variety of curried vegetables. Common vegetable additions can include carrots, mushrooms, and green beans. Sometimes potatoes and corn are also used, and some recipes call for the addition of a small amount of tomato as well.
Khow suey is usually served in individual bowls. A curry-seasoned portion of noodles is added first, and then each diner chooses from an array of side dishes. Many recipes call for six or more choices of toppings and seasonings that can be added to the curry.
Some of the most frequently served side dishes include chopped boiled eggs, fried broken noodles, and fried potato sticks. Garlic, sometimes fried, is also commonly offered. Vegetable toppings can include shredded kale, sliced leeks and diced green pepper, fresh cilantro, and spring onions.
Additional condiments are also often offered to diners to complement this dish. Crushed green chilies, red chili powder, and chili oil are the usual choices. Lime wedges and lemon juice are also commonly included. Shrimp powder, made from ground dried shrimp, is another possible choice.
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