A rich creamy Burmese soup (khowse)
Last night’s dinner: A South African version of the Burmese dish, khow suey, or as I know it, khowse ser, a traditional noodle dish made with coconut milk, that has a soup like consistency. In South Africa, it is commonly made with chicken This is one of my children’s favourite meals because egg noodles are involved, but also because they get to create their own version of the dish, by adding from the variety of condiments/toppings, which is always fun.
The mildly sweet flavour of the coconut milk in the dish, plus the flexibility of creating your own flavour profile, and the varied textures of the toppings, makes khowse ser irresistible. I served it with crispy fried garlic, fried onion, fried cashews, chilli flakes, coriander, chopped spring onion, crispy samoosa pur/pastry and lemon and in the authentic Burmese recipe, boiled egg is often served with it as well.
It’s a quick recipe though the toppings take time to prepare, so if you have the time, do it all. It’s definitely worth the effort.
1 medium onion, sliced
1 stick cinnamon
1/2 tsp ground ginger and garlic
1/4 tsp turmeric
1/4 tsp coriander powder
1/4 tsp cumin powder
1 tsp chili powder
1 medium tomato, liquidised
1 tbsp chickpea/chana flour in 1 cup water
1 tin coconut milk
1/4-1/2 cup milk (optional)
1 tbsp ghee
Salt and pepper to taste
1/2 pack of egg noodles OR Spaghetti
Fried samoosa pur
Fried onion OR raw chopped red onions
Sauté the onion with the cinnamon in the oil and ghee.
Then add the ginger and garlic, spices and seasoning.
If using chicken, add it in now and cook till almost done.
Add the tomato and cook for a few minutes.
Add the chickpea flour in water to the pot and let it boil for a few minutes.
Lower the temperature and add in the coconut milk.
If required, add more coconut milk or regular milk to thin down or adjust the flavour.
Boil the noodles and prepare the toppings.
HOW TO ENJOY THE KHOWSE
Dish into your bowl the amount pasta you would like
Top as much khowse soup as desired
The multiple accompaniments which enhances the texture & flavour are optional
Top with chopped onions for pungency
Sprinkle with chopped coriander leaves for freshness
Squeeze with lemon for acidity
Last add fried samoosa pur for a crunch
Recipe credit: unknown
Prepared, tried and tested by: Feriel Sonday