Burmese Khow Suey

Ingredients

• vegetables – baby corn, button mushrooms, carrots, beans, onions, brocolli, cauliflower
• 2 cups fresh coconut cream
• 2 cups vegetable stock
• 2 tbsp besan/gram flour
• 1 tsp cumin powder
• juice of 2 lemons
• salt to taste
• buckwheat or brown rice noodles or brown rice

Garnishing

Chopped toasted garlic, onion, tomatoes, coriander, green chili, cucumber, lemon juice

Method

Grate the coconuts and add water to make creamy consistency. Extract the cream from the grated coconut through a piece of muslin. Dry roast the besan in a pan with the cumin powder. Add vegetable stock and all the vegetables one by one according to how long it will take to cook and bring to boil.  Keep vegetables crunchy. Add the coconut milk, lemon juice   and salt to taste.

Serve with rice or noodles and add garnishes according to individual taste.

Serves 3-4