Khau Suey
Khau Suey

For the condiments:
l A bunch of fresh coriander
l A bunch of fresh scallions
l Fresh red chilies 6-8
l Crushed peanuts
l Fried noodles
l Lemons cut into wedges 3

For the chutney:
l Cooking oil 1tbsp
l Garlic paste ½ cup
l Onion paste ½ cup
l Ginger paste 2 tblspn
l Turmeric 1/2 tbsp
l Roasted chana dal 2 tblspn
l Boiling water 1/2 cup

For the chili oil:
l Cooking oil 1/2 cup
l Red chilies 15-20 whole
For the vegetables
l Carrots
l Tindli
l Broccoli
l Colored peppers
l Zuchhini
l Cabbage
l Green chilies 3-4
l Salt, Black pepper, Ground coriander, Ground cumin, Red chili powder 1 tbsp each
l Turmeric 1/2 tbsp
l Oil 2 tbsp

For the coconut broth:
l Coconut milk 250 mls
l Water 1.5 ltr
l One whole packet of hakka noodles — cooked as per instructions on the packet

For the condiment: Chop finely scallions, coriander and red chilies. Cut lermon in wedges. Place each condiment in separate bowls to be presented with the broth.
For the chutney: Heat oil and add the pastes and sauté in oil. Add boiling hot water and turmeric and let it simmer and oil surfaces.
For the curried vegetables
Add the vegetables and cook for 2–3 minutes and add salt, black pepper, coriander powder, cumin powder, red chili powder and turmeric.
Cook on low heat, stirring and adding a bit of water until oil separates.
Blend gram flour with coconut milk . Add to the vegetables
Boil the mix and then lower heat and cook for 5-10 minutes or till the vegetables are soft and all the flavors have blended well.
To prepare the chili oil: Heat oil in a pan and add red chilies. Cook for a minute or two and set it aside. Cool and blend in a food processor.
Layer noodles in a bowl, top with curried vegetable and coconut broth and add condiments to your liking. Serve with the condiment set.
Preparation time: 15 mins
Cooking time: 15 mins
Makes 4 servings

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