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INGREDIENTS

It’s an old favourite loved by the family. A complete meal in itself. There’s nothing like a bowl of Khao Suey especially on days when you can hear the pitter-patter of rain sink into the earth, leaving a mushy feeling of wanting something to warm you up. It’s a dish that requires a little trial and error in getting the coconut sauce to the right consistency. I have had watery versions, and over-the-top garlicky ones, both that should be poured quietly into a sink somewhere. One of the biggest blunders you can make as a host or a hostess is to serve Khao suey as the sole main course to your guests. Imagine the disaster, if they don’t care for it and expect dinner to follow.

One of the things that made Khao suey turn magical for me was when my talented friend cum restaurant menu designer, Janti Duggal, came on my food show and shared her little secret. I am forever in her debt for it.

For making it guilt-free, which is pretty much the point of a lot of what I cook, you can use fresh bean sprouts in place of the noodles. Don’t make a face at me. It’s only if you’re desperate in wanting to cut your calories. They do add a great crunch and you can be eating all the way to the weighing machine with a smile.

Ingredients of Khao Suey

1 kg of boneless chicken
5 Tbsp chickpea flour
2 Tbsp vegetable oil
5 Tbsp onion paste
1 Tbsp garlic paste
6 cups of chicken stock
1 can of coconut milk
1 Tbsp red chilli powder
½ tsp turmeric powder
Salt
2 tsp of fish sauce
½ a pack of noodles, cooked

METHOD

Toppings:

Red chillies chopped ‘n sauted in soya sauce
Tiny fried cubes of potatoes
Sauted onions to a crisp
Roasted peanuts
Spring onions
Coriander, chopped
Cucumber, chopped fine
Lemon Juice

How to make Khao Suey:

Add four spoons of chickpea flour or besan in a pan, and let it brown on medium heat. The colour will turn medium orange. Keep aside. You can store this in an airtight jar for weeks.

Take a kilo of boneless chicken, add red chilli powder and fry the pieces and keep aside.
Pour vegetable oil in a heavy bottomed saucepan.
Fry the garlic paste, it will brown quickly, then add the onion paste, let it saute.
Then add 5-6 cups of chicken stock. Let it boil.
Then add one can coconut milk. Let it simmer on low heat, and quickly add 5 tablespoons of roasted chickpea powder dissolved in half cup water.
Sprinkle 1 tsp of turmeric powder, and ½ tsp of red chili powder.
Cover and let it boil for a few minutes.
Add the chicken pieces. (remember these are cooked)
Add fish sauce – 2 small teaspoons.

Toppings:

This is a really a personal choice. It’s a bit like deciding which bag to take out with your saree. For example, I can’t stand the thought of boiled eggs. And what really turns the tasty-quotient up for me, is the soya sauce in red chillies paste. This was Janti Duggal’s fine touch.

To make the red chilli paste, burn a few red chillies a little oil and pour 2 tablespoons of dark soya sauce. Grind it in a mixie, till it's coarse.

You don’t really need me to tell you how to fry thinly sliced onions, or tiny cubed potatoes or to squeeze lime juice or to chop coriander. LOL.

Putting it together.

You take some noodles in a soup bowl, preferably one with handles. Pour in the coconut chicken soupy khao suey. Add whatever toppings your little heart desires. Give it a good mix and slurp away. Oh, by the way, don’t forget the lemon juice, whatever else you might leave out.

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Khao Suey

INGREDIENTS

METHOD