On No Kyauk Sway

submitted by stewwise

My friend Jackie was born in Rangoon, Burma and although she doesn't cook
much, her Dad does and he is an excellent cook. Burmese food basically
reflects the influences of the surrounding countries--China, Thailand,
India and Bangladesh. Interestingly enough, the long English occupation
seems to have had virtually no impact on the Burmese kitchen. Of course
I'm no expert. These are just my observations.

On No Kyauk Swe

(pronounced: oh no COW sway) is, according to Jackie's Dad, the most
popular dish in Burma. This recipe is from The Burmese Kitchen by
Copeland Marks and Aung Thein. Jackie's Dad say this recipe is authentic
except that the seasoning is *way too timid*. Adjust it to your own taste.

On No Kyauk Sway

Curry
1 chicken, 3 1/2 lbs, or 1 lbs boneless chicken light and dark meat
3 Tbsp corn or peanut oil
1/2 cup chopped onion
1 inch fresh ginger
4 garlic cloves (chop ginger and garlic)
1/2 tsp turmeric
2 tsps. paprika
3 Tbsp fish sauce
1 tsp salt

Gravy
10 cups chicken broth
1 1/2 cups besan (chick-pea flour), soaked in 2 cups water 30 minutes
Note: I buy besan at Indian food shops here in Austin. Also...Jackie's Dad
uses about half this amount.
He says the sauce should be thinner than this recipe says. 1/2 lbs
shallots
2 cups coconut milk
1 Tbsp fish sauce

Garnishes
2 lbs egg noodles cooked and drained
1 cup onion slices
6 hard boiled eggs, sliced
2 cups crispy fried noodles (I use Chung King Chow Mein Noodles)
1 cup chopped fresh cilantro
red chili flakes lightly toasted in a dry skillet
lemon and lime wedges

Discard chicken skin and cut the meat into small cubes.
Heat the oil in a large pan. Fry the onion, ginger, and garlic over
moderate heat 2 minutes. Add the
turmeric and paprika and continue to stir-fry. Add the chicken, fish
sauce and salt. Stir fry for 10 minutes. To make the gravy, add the broth
to the pan of curry, and bring to a boil over moderate heat. Add the
besan liquid and cook for 20 minutes, stirring continuously since the
besan may stick. The gravy will begin to thicken. 5. Add the shallots and
cook for 10 minutes. Add the coconut milk and fish sauce and cook 10
minutes
more, stirring constantly. For each serving, fill soup bowls with the
ingredients in this order:

1/2 cup cooked egg noodles
1 Tbsp onion slices
egg slices
1 cup hot chicken curry with gravy
2 Tbsp crispy noodles
2 tsp cilantro
chili flakes
lemon or lime to squeeze over all

This is one of the yummiest dishes I've ever eaten. Like I said, Jackie's
dad more than doubles the seasoning onion, garlic ginger shallots and the
fish sauce. Either way, it's goooood.


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