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Khoy Suey

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Khow Suey

A delicious Burmese classic; vegetables in a hearty coconut broth
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Servings 4 servings

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.

 

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