Myanmar - Burmese dish: Un no khauk swe - 2 recipe (chicken with noodles and coconut) 

mehr hafeez Hi love Pl wanted to know how much coconut milk to add at the end also chickpea powder Please

@@pressysingh5094 the best tip is to make gravy and curry separately. The coconut milk shlould be out of fresh coconut it gives the best flavor but you are using a canned coconut milk or coconut milk powder try opting for one which has less sugar or less sweetener. This way you can make the khausey. For coconut-chickpea curry mix 3 tbsp chickpea flour in to half glass of water to remove any kind of lump sift this mixture 2 times similarly sift 600 ml coconut milk 2 times. Keep both of them near to you when you start cooking. In a pot add 2 tsp of any kind of oil then add 1/2 teaspoon of red chili powder (adjust according to your spice level) cook it for 20 seconds then add coconut milk immediately followed by chickpea flour mixture and then immediately add 5 to 6 cups of water all of this process requires continuous stirring if you stop stirring the curry will curdle and continue stirring until it comes to boil on low to medium flame once it boils reduce the flame to low and simmer it for 1 to 1 1/5 hours stir occasionally. When water reduces and the curry thickens to your liking then add salt and MSG. This is fool proof method your khausey will be authentic and delicious. Then you can assemble your khausey add noodles curry and gravy cilantro onions fried garlic lemon juice

Father is Australian and she does not speak Burmese...English is her mother tongue

It is not true. She can speak Burmese.

+Margaret Mead where she live in now

Mam,Margaret Mead ! She is the last princess of Myanmar, also her parents are Burmese too .She did marry to doctor general Nay Win. Please don't give false information about history cause it is important that the future farther generation need to know truth of History.

She's half Burmese half Australian and she can speak both languages If I'm not mistaken

me too Tyler. My grandmother made this all the time.

Do u put fish sauce in it as well

00BeesKnees00 we make it the same way in india with the same recipe with crispy fried thin pastry sheets that's the inescapable on my plate love it to fullest and I was a spoiled brat so I needed moinga on top as well at times :)

we are happy about that.

She die already?

Thank you too +Narikeljinra, we are very happy about that! the Staff

great! that's very nice

Uzzma3 normally we use rice flour in monthingar only.

I was visiting a vegetarian monastery once and they made it without the chicken... still tastes heavenly... If you eat eggs and dairy, I recommend throwing in some boiled eggs (Oh Bae U)... Trust me the eggs turn into these glorious things soaking up the "goodies" as she puts it...

good suggestion!

thankkssss such an honour!!!!

it helps to thicken the soup..

we are writing down instructions in the new recipes , sorry we didn't do it in the first ones

Amnat Sittitangchaoren don't put the fish sauce and fish paste and chicken it will still taste the same but with no chicken

but the fish sauce and the fish paste is one of the most important ingredient in making the Un no khauk swe

cuz the fish sauce make it have a heaver taste to it if you prefer and the fish paste idk

What I know is for vegetarian my mom would use vege meat (the small round one you can find it in asian shop) and she only use salt.

we are happy you rediscovered it

you don't have to use fish paste. Fish sauce alone is enough for this dish or Mohinga (Burmese fish soup to go with rice noodles).

Just use salt and a bit of sugar if you can’t find fish sauce

Sawelthae Sawelthae food* 😂😂😅lol

It’s literally ANY of those things. It’s just ground chili powder. Same as Kashmiri chili powder however Kashmiri chili powder has some red coloring in it to give some red color to whatever dish you’re making and since this dish is kind of yellow from turmeric it might give you an orange soup. Shouldn’t affect taste at all though.

Eric Miller chili powder is everywhere in the US.

So it's just there for some heat? Cayenne, ancho, gochugaru, etc should all work?

Eric Miller yes it’s there just for heat but no those won’t work because it’s grounded Thai chili’s. Just go to the spice aisle of ANY store in the USA you will see something called ground chili. I will tell you that you can use paprika too. My mother in law is German and she cannot handle heat. We are Burmese and we can handle a lot of heat so when my wife makes it she only uses paprika and it tastes just fine. Cayenne should work too.