Can anybody tell me the rcipe of kadhi kaukswe?!
Can anybody tell me the rcipe of kadhi kaukswe?
Answers:
Kaukswe (pronounced kh-OW-sway) is a traditional Burmese dish that is often considered a delicacy in the western side of the world. It’s the perfect treat for when you’re having guests over for a one-dish dinner and a delicious meal for the family when you’re looking to brighten up an otherwise regular day. While Kaukswe can be made in a variety of ways (a lot of people prefer to use beef curry or minced beef instead of the chicken curry), this is a favorite version of the traditional recipe.
Ingredients:
1 kg Chicken (diced)
500 g spaghetti/ Asian rice noodles
2 large onions (chopped)
1/4 cup olive oil (or any other cooking oil)
1 ts ginger paste
1 ts garlic paste
1/2 ts mustard powder
1/2 ts salt
100 g coconut milk powder
4 tbs gram flour
For garnishing:
2 eggs (cut into 8-10 small pieces)
1 onion (finely chopped)
2 cloves of garlic (cut into thin slices)
Coriander leaves/ Cilantro (finely chopped)
4-5 green chillies (cut into thin slices)
15-20 sticks of spaghetti
Red chilli powder
Preparation method:
Boil the chicken in salted water in a sauce-pot. Once tender, remove the chicken from the water (which is now chicken broth) and place on the side. Also set aside the chicken broth which will be used later in the recipe.
Now, add the coconut powder to ? cup of water to make a thick paste. Set aside. Do the same with the gram flour.
Pour the oil in a sauce-pot and fry the chopped onions at low heat until they turn brown. Add the salt, mustard powder and ginger and garlic paste and cook for another 2-3 minutes. Now, add the chicken cubes and cook the mixture under a low flame for about a minute and a half. Then, slowly add the chicken broth(you should have more than 4 cups leftover), the coconut paste and gram flour paste, stirring constantly to prevent the mixture from curdling. After stirring for 2-3 minutes the consistency should resemble that of a creamy soup. If the curry is too watery add another tablespoon of gram flour. The curry is now ready. Turn off the heat and cover the pot so that the contents remain hot.
Now, cook the spaghetti in lightly salted water in a large saucepan. Once ready, drain the water and take it out in a separate dish. Do not mix the noodles with the curry.
Garnishing:
One of the main garnishing ingredients is the fried noodles. Break the spaghetti sticks into pieces that are about 1-2cm long, and fry them over medium high heat till crisp. Instead of the fried noodles (which is a traditional option), you can also use tortillas or crackers to top the curry.
The garlic slices and chopped onions also need to be browned under medium high heat until crisp.
All the other ingredients (eggs, cilantro, and green chilies) should just be chopped into small pieces to be sprinkled on the top.
How to serve:
If you’re preparing individual servings, take out some noodles in a deep plate and top them with a generous serving of chicken curry. Garnish the dish with a bit of all the ingredients, altering the amount of green chilies and red chilly powder based on your guests’ tolerance to spices.
If you’d rather serve everything separately (the traditional method) just take out the curry in a separate bowl, the noodles in another and the place the garnishing ingredients to the side. Your guests will help themselves. In fact, before you know it, they’ll be calling for a refill.
Serving Size: 4