Chow down on khao suey

Beat the monsoon chill with a warm bowl of khao Suey. These noodle dishes are easy to make and a perfect addition to your spread of comfort food

Shwedagon khow suey

In this dish, noodles are served with gram, flour, tomato curry and thick coconut cream

Ingredients 100 gm noodles 2 tbsp gram flour 2 finely chopped tomatoes 1 tsp chopped ginger 1 tsp chopped garlic 1 chopped green chilly 1 tsp paprika 1 tsp turmeric 2 lemon 2 tbsp oil Salt to taste litre water 300 ml coconut milk For garnishing: Spring onion greens as required 1 tbsp fried onions l 1 sliced baby onion l 1 tbsp chilly oil

Method: Boil the noodles and set it aside. Heat oil in a vessel. Add chopped garlic, ginger and chilly. Sauté for a while. Add the paprika, turmeric and gram flour. Add tomatoes after two minutes. Cook it till the tomatoes are completely mashed. Add half-liter water and let it boil. Keep cooking till it reduces to a thick consistency. Finally, add the salt and lime juice. In a separate pan, boil the coconut milk. Let it reduce to a thick custard consistency. Add a little lime juice and salt. In a deep bowl, pour the hot gram flour and tomato curry. Refresh the noodles in hot water and add in the bowl. Pour some more curry on top. Finish with the thick coconut cream on top. Garnish with fried onion, spring onion and some chilly oil.

Panthay Kaukswe In this recipe, noodles are cooked on a griddle. Unlike traditional khao suey recipes, this Burma street dish is dry, and bursting with sharp flavours.rs

Ingredients: 100 gm noodles 50 gm red or green cabbage 20 gm carrot 20 gm coloured capsicum onion 2 sprigs spring onion chopped ginger garlic chopped 1 chopped green chilly chopped tsp curry powder tsp chilly powder salt to taste 1 tsp soy sauce Few sprigs of chopped coriander 30 ml oil 1 lime Method: Boil the noodles and set it aside. Heat oil in a wok. Add the ginger, garlic and sauté. Add in the dry masalas followed by vegetables. Let it cook. Add the noodles, followed by soya sauce, seasoning, coriander and spring onion. Finish with off with some lime juice. Your dish is ready.

Nanji Khow suey A popular snack, these rice noodles are served with roasted gram flour, paprika and onions

Ingredients 150 gm rice noodles 1 chopped onion 1 sliced onion 1 chopped tomato 2 tsp roasted red chilly powder turmeric 2 tsp ginger garlic paste 2 tbsp roasted gram flour 1 tbsp tamarind pulp 1 tbsp coconut milk powder (optional) 1 tbsp fried onions A few sprigs of spring onion greens A few coriander leaves 1 lemon 1 tbsp turmeric oil 1 tbsp red chilly oil 50 ml oil Salt to taste Rice or corn crispies for topping

Method Boil the noodles till cooked. In a vessel, heat 2 tbsp oil. Add in the chopped onion and sauté till brown. Add in the chopped tomato, ginger garlic paste, red chilly powder and turmeric. Cook till oil separates. Add in salt. Prepare chilly and turmeric oil by adding it to some warm oil. In a serving bowl, take freshly boiled noodles. Add 2 tbsp of onion, tomato. Sprinkle roasted gram flour over the noodles. Add coconut milk powder, 2 tbsp each of chilly and turmeric oil, 1 tbsp of tamarind pulp and some salt. Garnish with fried onions, sliced raw onion, coriander leaves and spring onion greens. Just before you serve, add the rice or corn crispies and a lime wedge. Mix all the ingredients together.

Chef Ansab Khan of Burma Burma, Mumbai