Hi, I am back again and this time I am here to bore y'all with my palate experience experiencing scrumptious dishes and then eventually writing about it, because let's face it my blog page is titled "connoisseur: the lifestyle aficionado " Plus I come from a state which is more popular for its food than tourist places, therefore I ought to dedicate a blog just to food. This time I came across the Burmese delicacy called Khao-suey, before I talk about the dish, I shall put the following disclaimer
Disclaimer: My vegetarian ass has conveniently transformed this dish from using "succinct chicken" to protein-rich tofu and organic mushrooms. Bear with me !
Khao-suey (cow sway) but make it veg!
I happen to stumble upon this dish at a sought-after pan-Asian restaurant in my hometown. I chose this particular dish because I wanted to try something new (arrabbiata pasta, vegetable-loaded pizza and green Thai curry *smirking* in a corner ) No, my sister recommended and hence we went for it, I usually don't experiment with food without an external insinuation. For all those who are unaware, Khao-suey is a Burmese dish which encapsulates South Asian flavours in its entirety. Commonly called noodle soup, which has tweaked the world and especially the Indian subcontinent.
It consists of the following main elements :
The star ingredient is the unctuous coconut milk broth which is carefully orchestrated by using a masterful blend of turmeric, ginger, garlic and lemongrass. you may say that it is a saffron-hued curry
then comes the medley of colourful veggies which typically consists of grated carrots, mushrooms, peas, broccoli and bell peppers (if required). For vegetarians, tofu is added to provide a fulfilling balance of nutrients with an adequate amount of protein intake. These vegetables are sautéed in the milk broth enabling the aromas of the two main elements to intertwine with each other
if one tries an authentic khao suey dish, egg noodles are used originally but can be easily substituted by plain noodles as per your liking. The noodles contribute a delightful interplay of textures, offering a satisfying balance of chewiness and crunchiness to the dish.
In the end, it is served with bountiful spices and seasonings such as cilantro (dhania), chilly flakes, fried garlic, chopped scallions(green onions), sliced shallots (smol onions), and lime wedges to help you curate the dish as per your taste buds.
seasoning sheasonings
If you have not tried before, then you must. It is a good and nourishing deviation from your staple Chinese or pan-Asian diet which aligns with most of the Indian taste buds. I hope you like it !. Ta-da
yours truly
throne-hahaha
(arshihaha)