Khoy Suey
Khow Suey
A delicious Burmese classic; vegetables in a hearty coconut broth
Ingredients
For the sauce
- 3 dried red chillies
- 30 ml coconut oil, cold pressed
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 inch ginger, peeled and chopped
- ½ tsp turmeric powder
- 1 tsp roasted curry powder
- 2 tbsp gram flour
- 10 ml coconut oil, cold pressed
- 3 kaffir lime leaves
- 500 ml stock or 1 stock cube, mixed with 500 ml hot water
- ¼ head cauliflower, cut into small florets
- ½ head broccoli, cut into medium sized florets
- 400 g fresh, frozen or tinned raw jack fruit
- 1 tin, bamboo shoot
- 300 ml coconut milk
- ½ lemon, juice only
- salt
Classic accompaniments to serve
- fried garlic flakes
- fried onion
- roasted peanuts
- fresh red chilli
- cut lemon wedges
- boiled egg
- chopped spring onion
- chopped fresh coriander sprigs
- thinly sliced green chilli rounds in vinegar
- cooked rice noodles or string hoppers
Instructions
- Soak red chillies in luke warm water for 30 minutes, drain and set aside.
- Heat oil in a stewing pot. Add onions, garlic, ginger, turmeric, roasted curry powder and sauté till onions are soft. Set side to cool and then grind to a paste.
- Roast gram flour on low-medium heat for 3-4 minutes and after it has cooled, grind it with the onion paste and soaked red chillies.
- Heat coconut oil, add ground paste and cook for 2-3 minutes more. Add lime leaves and then gradually whisk in the stock. Bring to a boil and add all the vegetables and cook until tender.
- Add coconut milk and bring to a gentle boil.
- Check seasoning and finish with lemon juice.
- Serve alongside accompaniments and make your own combination bowl.