Corn Khow Suey Recipe | How To Make Veg Burmese Khow Suey | Veg Khow Suey

5 months ago

Watch This To Master The Art Of Creating Delightful Veg Burmese Corn Khow Suey In Your Own Kitchen !!!!!!!!!!!

"Corn Khow Suey is a delightful Burmese-inspired dish featuring a rich coconut milk broth, packed with vegetables, sweet corn, and aromatic spices. Topped with a variety of garnishes like noodles, chopped herbs, and lemon wedges, this dish offers a perfect balance of creamy, tangy, and spicy flavors.
If sweet corn is not available, you can use green peas as a substitute. They provide a similar sweetness and texture to the dish.

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Ingredients:
1 Onion (Peeled)
1 tbsp Coriander Seeds
8 -10 Garlic Cloves
1 Green Chilli
1 tsp Cumin Seeds
2 tsp Red Chilli Powder
2 tsp Sugar
¼ tsp Turmeric Powder
1 tsp Soya Sauce
Cold Water (As Required)
1 ½ Tbsp Oil
Add In The Prepared Paste
Water (As Required)
Salt (As Per Taste )
1 Cup Coconut Milk
1 American Corn (Roasted)
1 Cup Boiled Noodles
1 tbsp Fried Onions
Onion Slices (For Garnishing)
Coriander Leaves (For Garnishing)
Green Chilli (For Garnishing)
Chilli Oil (For Garnishing)

Transcript

00:00Today, let's embark on an absolute flavourful journey

00:04and take you right through Burma.

00:07Today's recipe, ladies and gentlemen, is a Corn Khaoswe.

00:10And this is me, Varun Inamdar, welcoming you to Get Curried.

00:14Let's begin with Corn Khaoswe.

00:23To bring this classic Burmese delicacy into your home kitchen,

00:27I'm going to divide this recipe into a couple of components.

00:29The first one, of course, is fresh Coconut Milk.

00:32The next step is making a Khaoswe paste.

00:35What are we waiting for? Let's begin.

00:37First things first, the Khaoswe paste.

00:41Peeled Red Onions.

00:43Untoasted Coriander Seeds.

00:46Followed by Cloves of Garlic.

00:49A Green Chilli.

00:50Followed by Untoasted Cumin Seeds.

00:53Red Chilli Powder.

00:56Grain Sugar.

00:58Turmeric Powder, for that bright yellow colour.

01:01Soy Sauce, for that wonderful umami.

01:03I'm just adding in a couple of tablespoons of Cold Water.

01:06And I'm going to run this into a fine smooth paste.

01:11Our paste is done and ready.

01:14Well, perfectly done.

01:16Now, what you can do is, of course, now I'm going to use it right away,

01:19fresh in its absolute fresh form.

01:21What you can do is, you can make this extra.

01:24And you can keep this in the deep freezer,

01:26you can either make ice cubes of this or you can actually

01:28keep this in a freezer, a box.

01:31And then you can scoop it, cut it, cut it into cubes and begin

01:35in its frozen form. So tomorrow when you have guests in your house,

01:38you have unannounced family coming in,

01:40just steal a cube,

01:42throw it in oil, add in Coconut Milk and you get Khaoswe ready

01:45under literally 5 minutes.

01:48Great idea.

01:51I feel, let's now begin and straight jump in to cooking the Khaoswe.

01:55First things first, Oil.

02:00Let's add in the Khaoswe paste.

02:07Stir this well, ensure this paste is well cooked,

02:10at least till oil starts releasing the sides of the pan.

02:14Let's say 2-2.5 minutes on high flame.

02:18Keep stirring, ensure this does not burn.

02:25Let's add in Water.

02:27A quick little shake.

02:29Let's add this in.

02:33Add a touch of Salt.

02:37And allow this to roll boil.

02:43Time to add in Coconut Milk.

02:46And of course, you can thin it down, you can keep it thick,

02:49choice is completely yours.

02:51A quick boil.

02:56And with this, of course the flame.

02:57The next step is of course, to roast an American Corn,

03:01high open flame.

03:03And once this is done, we cut it into little chunks,

03:06and we serve this in a deep bowl.

03:07Now this can straight go on the dinner table,

03:09in a deep bowl,

03:11some steamed noodles, this wonderful Khaoswe curry,

03:14fresh onions, fried onions, fried garlic,

03:18green chillies, chilli oil.

03:21And all you need is now to gather some praises.

03:24Bye for now.

Corn Khow Suey Recipe | How To Make Veg Burmese Khow Suey | Veg Khow Suey | Chef Varun Inamdar

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