Khow Suey | Burmese Ohno Khow Suey

So how was everyone’s Thanksgiving?  Hope you all had a great time with your family.  I had a very busy weekend with guests, work, and family.  Not complaining, it was a fun weekend overall but a little hectic. Since sunday evening I am like I don’t want to do anything, but have no choice.   Today I am a bringing something different, a Burmese dish called Ohno Khow Suey.

In Burmese, “Ohno” means Coconut and “Khow Suey” means Noodles.  This dish is a lovely combination of noodles with curry made out of gram flour and coconut milk.  It is originated in Burma and was brought to East India during World War II.   I have been introduced this dish since childhood as my mom was born in Mogok, Burma and my father was raised there.

This dish serves as a complete meal with a array of toppings including salty, spicy, and tangy flavors.  So are you ready to see what this Ohno Khow Suey is all about???

Ingredients:

• 4 tbsp slightly roasted besan (gram flour)
• 1 can coconut milk
• salt to taste
• 1 packet egg noodles (boiled)
• 2 tbsp red chili powder
• 1 medium onion, sliced onions
• 6-7 garlic cloves
• 3-4 hard boiled eggs
• 2 cups water
• vegetable oil for shallow frying

For Garnishing:

• Fried onions (until dark brown not burnt)
• chopped cilantro
• garlic chopped and fried until brown
• Soy sauce
• lemon/lime wedges
• vinegar with green chilies

Directions:

First and foremost, slightly roast the besan on a low heat.  Make sure that the besan doesn’t turn brown.  Once it is roasted,  mix it water.  Whisk it well to avoid any lumps.  If you want you can blend it in the blender.  Put the water and besan mixture in a pot and let it boil on a medium heat.

Let it boil for a few minutes until you don’t smell the rawness.  Once it is boiled, add the coconut milk and let it boil for few additional minutes.  The curry shouldn’t be too thick of too thin.  Adjust the thickness of the curry if needed.

In another pot, boil the noodles as per the instructions on the packet.  Once the noodles are boiled, rinse it in the cold water.

Now in a small frying pan, shallow fry the onions until brown.  Once done, place it on the paper towel and let the excess oil soak on it.  In the same frying pan, add chopped garlic and let it turn slightly brown.  Turn the heat off and add red chili powder into the oil.  Chili garlic oil is ready.

If you have a condiment set of bowls or may some kind of bowls to arrange all the condiments for garnishing.  Fill all the bowls with all the 6 garnishing condiments which is fried onions, lemon wedges, chopped cilantro, garlic with chili oil, soy sauce and vinegar with green chilies.

Once all the garnishing is ready, place the the hot noodles in a plate and pour boiling coconut curry on top of the noodles.  Garnish with all the condiments.

You can roast chicken pieces in spicesand add to the noodles too.  Or if you want to keep it vegan then don’t use the eggs.

Serve hot and enjoy.

Try these other asian noodles by my blogger friends: Vietnamese Veg Pho with Udon Noodles

If you enjoyed this recipe, drop me a comment below and share with your friends and family.

Happy Cooking!!!!

Khow Suey | Burmese Ohno Khow Suey

Sarika Gunjal

4.80 from 5 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Veg

Cuisine Burmese

Servings 4

Ingredients

  

• 4 tbsp slightly roasted besan gram flour
• 1 can coconut milk
• salt to taste
• 1 packet egg noodles boiled
• 2 tbsp red chili powder
• 1 medium onion sliced onions
• 6-7 garlic cloves
• 3-4 hard boiled eggs
• 2 cups water
• vegetable oil for shallow frying
• For Garnishing:
• Fried onions until dark brown not burnt
• chopped cilantro
• garlic chopped and fried until brown
• Soy sauce
• lemon/lime wedges
• vinegar with green chilies

Instructions

 

• First and foremost, slightly roast the besan on a low heat.  Make sure that the besan doesn't turn brown.  Once it is roasted,  mix it water.  Whisk it well to avoid any lumps.  If you want you can blend it in the blender.  Put the water and besan mixture in a pot and let it boil on a medium heat.
• Let it boil for a few minutes until you don't smell the rawness.  Once it is boiled, add the coconut milk and let it boil for few additional minutes.  The curry shouldn't be too thick of too thin.  Adjust the thickness of the curry if needed.
• In another pot, boil the noodles as per the instructions on the packet.  Once the noodles are boiled, rinse it in the cold water.
• Now in a small frying pan, shallow fry the onions until brown.  Once done, place it on the paper towel and let the excess oil soak on it.  In the same frying pan, add chopped garlic and let it turn slightly brown.  Turn the heat off and add red chili powder into the oil.  Chili garlic oil is ready.
• If you have a condiment set of bowls or may some kind of bowls to arrange all the condiments for garnishing.  Fill all the bowls with all the 6 garnishing condiments which is fried onions, lemon wedges, chopped cilantro, garlic with chili oil, soy sauce and vinegar with green chilies.
• Once all the garnishing is ready, place the the hot noodles in a plate and pour boiling coconut curry on top of the noodles.  Garnish with all the condiments.

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