Myanmar Cuisine
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[http://articles.timesofindia.indiatimes.com/2012-09-06/recipes/32281239_1_coconut-milk-bean-sprouts-rice-noodles The Times of India] | [http://articles.timesofindia.indiatimes.com/2012-09-06/recipes/32281239_1_coconut-milk-bean-sprouts-rice-noodles The Times of India] | ||
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[[File: Burmese Khowsuey.PNG| Burmese Khowsuey |frame|500px]] | [[File: Burmese Khowsuey.PNG| Burmese Khowsuey |frame|500px]] | ||
''' Sharman Joshi’s Burmese Khowsuey ''' | ''' Sharman Joshi’s Burmese Khowsuey ''' | ||
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==Ingredients== | ==Ingredients== | ||
| − | + | I Red curry paste: 1 cup,Coconut milk: 2 cups, Bean sprouts: 3 cups, Spinach: quarter cup, Rice noodles: 1 cup, Mushroom soya: 2 tbsp, Palm sugar: 2 tbsp, Madras curry powder: 2 tbsp, Lemon: 1, Crushed peanuts: 2 tbsp, Boiled egg: 1, Sliced browned onion: 2 tbsp | |
==Method == | ==Method == | ||
Boil a cup of coconut milk till the oil separates. Add the curry paste and Madras curry powder and cook it well with a little vegetable stock. Add the remaining coconut milk and flavour up with mushroom soya and palm sugarand keep it aside. Blanch the rice noodles, place in a pasta bowland pour the red curry sauce over the noodles. Garnish with bean sprouts and shredded spinach. Serve hot with lemon wedges, chopped boiled egg, browned onions and crushed peanuts. | Boil a cup of coconut milk till the oil separates. Add the curry paste and Madras curry powder and cook it well with a little vegetable stock. Add the remaining coconut milk and flavour up with mushroom soya and palm sugarand keep it aside. Blanch the rice noodles, place in a pasta bowland pour the red curry sauce over the noodles. Garnish with bean sprouts and shredded spinach. Serve hot with lemon wedges, chopped boiled egg, browned onions and crushed peanuts. | ||
Revision as of 03:58, 17 December 2013
This is a collection of articles archived for the excellence of their content. Readers will be able to edit existing articles and post new articles directly |
Myanmar Cuisine
Sharman Joshi’s Burmese Khowsuey
Ingredients
I Red curry paste: 1 cup,Coconut milk: 2 cups, Bean sprouts: 3 cups, Spinach: quarter cup, Rice noodles: 1 cup, Mushroom soya: 2 tbsp, Palm sugar: 2 tbsp, Madras curry powder: 2 tbsp, Lemon: 1, Crushed peanuts: 2 tbsp, Boiled egg: 1, Sliced browned onion: 2 tbsp
Method
Boil a cup of coconut milk till the oil separates. Add the curry paste and Madras curry powder and cook it well with a little vegetable stock. Add the remaining coconut milk and flavour up with mushroom soya and palm sugarand keep it aside. Blanch the rice noodles, place in a pasta bowland pour the red curry sauce over the noodles. Garnish with bean sprouts and shredded spinach. Serve hot with lemon wedges, chopped boiled egg, browned onions and crushed peanuts.
