Kaukswe (Burmese)
Ingredients: 1 chicken-cooked, de-boned and cut into small pieces1.5 cups thick coconut milk3 large onions-finely sliced3 cloves garlic-crushed1/2 cup chickpea flour 2 cups thin coconut milk4 eggs hard boiled and chopped smallcoriander leaves-choppedgreen chillies-chopped500 gm rice noodles-cookedchilli oil (1 tsp of chilli powder and 2 tbsp of olive oil cooked together for a minute)Method: Cook thick coconut milk in a saucepan, stirring constantly, until it is very oily.Add half the onions and all the garlic and fry, stirring, until they start to color.Add chicken and cook, stirring constantly for a few minutes. Set aside. Mix chickpea flour with cold water to form a thin cream. Add thin coconut milk to the pan and when it comes to a boil stir in the chickpea flour mixture. Cook and stir constantly until it thickens a little.Add the chicken and onion mixture, and simmer 3-5 minutes.Stir in chilli oil and remove from the heat. Serve in a large bowl with noodles, sliced hard boiled eggs, raw onions, coriander and green chillies on the side.
User's comments:
the original kaukswe is spicy and has lot of other ingredients.
This essentially comes under sea-food; so instead of the boneless chicken, it would have dried fish/prawns... It is quite a dish and my mouth is already watering by the name of it! :)
What about Ajinomoto (China Salt), which is prime ingredient in this recipe.
u have forgotten the raw ingredients that can be added to the stew.
Hey this recipe is quite incomplete and incorrect!!
Ingredients: 1 chicken-cooked, de-boned and cut into small pieces1.5 cups thick coconut milk3 large onions-finely sliced3 cloves garlic-crushed1/2 cup chickpea flour 2 cups thin coconut milk4 eggs hard boiled and chopped smallcoriander leaves-choppedgreen chillies-chopped500 gm rice noodles-cookedchilli oil (1 tsp of chilli powder and 2 tbsp of olive oil cooked together for a minute)Method: Cook thick coconut milk in a saucepan, stirring constantly, until it is very oily.Add half the onions and all the garlic and fry, stirring, until they start to color.Add chicken and cook, stirring constantly for a few minutes. Set aside. Mix chickpea flour with cold water to form a thin cream. Add thin coconut milk to the pan and when it comes to a boil stir in the chickpea flour mixture. Cook and stir constantly until it thickens a little.Add the chicken and onion mixture, and simmer 3-5 minutes.Stir in chilli oil and remove from the heat. Serve in a large bowl with noodles, sliced hard boiled eggs, raw onions, coriander and green chillies on the side.
User's comments:
the original kaukswe is spicy and has lot of other ingredients.
This essentially comes under sea-food; so instead of the boneless chicken, it would have dried fish/prawns... It is quite a dish and my mouth is already watering by the name of it! :)
What about Ajinomoto (China Salt), which is prime ingredient in this recipe.
u have forgotten the raw ingredients that can be added to the stew.
Hey this recipe is quite incomplete and incorrect!!
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