KHAW SUEY - BURMESE STYLE

Ingredients
1/2 kg boneless chicken cut into bite sized pieces
3-4 onions chopped fine
6-7 cloves garlic grated together with
1 1/2" of ginger
3/4 table spoon besan (gram flour)
Coconut Milk
Haldi, Chilli Powder & Salt

GarnishChopped spring onions
Deep fried sliced onions
Chopped coriander
chopped green chillies
Fried garlic flakes
boiled egg chopped small
maggi noodles (raw) fried
peanuts
soya sauce
lime cut into quarters

Method
Fry onions till soft. Do not brown. Add ginger, garlic paste. Fry till it smells like it is done (!) approx. 3-4 minutes. Add the chicken, turmeric (should look yellow) and chillie powder. Fry till the chicken turns white and is coated well with the spices. Add besan and mix well. Add coconut milk and an equal quantity of water. Also add the salt now. Bring to boil and let it simmer till the gravy thickens. The coconut milk might threaten to froth over but do not panic, wait for it to settle.

Serve in a bowl - first the noodles, top it with the gravy generously till the noodles are well covered and top with the all the garnish.

I discovered that premika has made no mention of the noodles in her recipe and i havent a clue so will have to chase her up to add that bit. Well, I got laughed at plenty but here it is. Jan 11, '06)

Boil water. Enough to cover the noodles. Put in noodles only after water starts boiling for 7 minutes. Add a pinch of salt, a tsp of oil and a garlic pod to the water along with the noodles. Drain and serve. We ate Khao Suey at Amina's last night and it was fabulous. I've updated the "Garnish" section with a few additions.

SPICY STEAKS

Take 750 GMS of beef steaks, wash and cut into large pieces. Beat each piece of meat lightly. Take some onion and ginger paste and pat it over each piece. Add salt to taste. Let this marinate for 1/2 and hour. Now take a frying pan, add grease and add pieces of the steak and weigh the pieces down with something heavy and allow it to cook in a little water. When tender, take about 3 onions and cut into slices/rings and add to the gravy, season with pepper, add a little water if required. The onions must not be crisp but soft when cooked. Serve hot.

Hot & Spicy Pork Vindaloo

Ingredients:- 750 grms meat (pork / beef / chicken) ginger-50g, garlic-50g, chillies-50g, tumeric-1 teaspoon, mustard oil-250g, black mustard seeds- 1 teaspoonful, coriander seeds - 1 desert spoon, cumin seeds - 1 tablespoon (roasted). 1/2 cup vinegar, a teaspoon of sugar, 1 inch tamarind. Salt to taste

Method:- Pound all masalas coarsely (do not grind into paste) . Cut meat into 1/2 inch cube. Add all masalas to meat along with oil and vinegar. Soak for at least 5 hours put up in a pressure cooker and pressure cook for 15 / 20 minutes till tender. Release pressure and serve with rice or rotis.

COOKING WITHOUT OIL

Far-fetched though it may seem, cooking without oil has led us to live on a diet of fruits and juices alone. A tasty dish prepared at home without the unhealthy oil gives us better control over the fat content and overall healthy food. Try these simple receipes for a start.

CORIANDER PRAWNS WITH MANGO SALAD -

3/4 cup shelled and headless prawns, 1/2 coriander and mint chutney, 1 - raw mango, peeled and cut into thin strips, 2 medium tomatoes, mustard paste, salt to taste, sugar 4-5 tablespoons, 1/2 teaspoon black pepper corns, crushed, 1 teaspoon lemon juice, 4-5 leaves lettuce placed in iced water.

Method

Halve the tomatoes, remove the seeds and cut into strips. Marinate prawns in coriander and mint chutney for about 15 minutes. Heat a Non stick pan and cook the prawns till done. Mix the raw mango strips, mustard paste, salt, sugar, crushed black pepper corns, lemon juice and one table spoon of water. Add the grilled prawns and toss. Serve on a bed of iceberg lettuce.
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