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Getting back to my roots - Burmese cooking


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Getting back to my roots - Burmese cooking

Jonathan Saw | Oct 25, 2005 10:46 AM

This past summer there was a thread about the Burmese food festival in Queens, NY. It got me thinking that I should learn how to cook these foods while my mom is still alive and I can ask her for instructions. So here goes.

I've decided to make Oh Noh Kow Swe which is chicken coconut noodle soup. This is supposed to be the easiest of the noodle soups so I thought I'd start here. Also it freezes well.

I'll let you all know how everything turns out.

I got the ingredient list yesterday. I'm getting instructions tonight. My mom couldn't give me exact amounts so I'm winging a lot of it:

For the soup:
one whole chicken - no skin
fish sauce
chili powder
black pepper
coconut milk
graham (sp?)flour - related to chick pea floure I think, from Indian grocery stores, real chickpea flour is not a substitute)

The noodles:
noodles (regular Chinese wheat noodles - not rice noodles, bean threads or egg noodles)
peanut oil

lemon wedges
chili powder
sliced raw onion
sliced eggs
crunchy noodles (La Choy in a can is fine)
chopped green onion

I'm going to shanghai Toutaubeurre as a non-biased taster this weekend.

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