Noodle run
Chef Norzamri Bin Zainal aka chef Zam is all about a good challenge. The culinary expert from Malaysia — who has spent the past 20 years in the hospitality business across Malaysia, Brunei, Dubai, Oman and Vietnam — happens to be the man behind the flavours of the recently opened Asian canteen Vah Pho on Cathedral Road. Eager to get a taste of South Indian curries and our much loved biryani during a trip to Chennai, Chef Zam gives back a little love with a recipe of traditional Burmese Khao suey. Staying from the conventional fish noodle soup recipe, this a vegetarian option to promises to be so delicious — you probably won’t miss the meat.
Khao Suey - Veg
Flat rice noodles 50 gms | Broccoli 20 gms | Carrots 20 gms | Snow peas 20 gms | Babycorn 20 gms | Zucchini 20 gms | Onion 20 gms | Assorted peppers 20 gms | Coconut milk 300 ml | Salt to taste |
Palm sugar to taste
For the paste
Dry red chillies (3) | Fresh green chillies (1) | Ginger 10 gms | Lemon grass (1) stalk | Turmeric powder 1/4 tsp
Toppings
Coriander leaves few | Kaffir lime leaves few | Basil leaves (few) | Crispy fried soft noodles 50 - 100 gms
Condiments
Roasted peanuts 20 gms | Golden brown onions 20 gms| Chilli paste 20 gms | Lemon wedges (2 - 4) | Sliced red chillies (few) | Fried garlic 20 gms
Method of preparation
■ Boil the flat noodles and set in on a serving platter.
■ Crispy fry the noodles and keep it aside.
■ Blend all the ingredients together for the paste.
■ Heat oil and saute the blended paste.
■ Cook until the oil oozes out from the paste.
■ Add the vegetables and cook. Add a little
stock water to cook the vegetables.
■ Season the sauce with salt and palm sugar and flavour the sauce with basil leaves and kaffir lime leaves.
■ Pour the coconut milk and cook.
■ Now the pour the cooked sauce over the flat rice.
noodles and top it with crispy noodles.
■ Garnish it with coriander leaves.
■ Serve hot with condiments on the side.