Memoni Khow-se

[Twinklestar]

Does anyone have an authentic or delicous recipe for Memoni Khow-se. It is a noodle dish with coconut based curry. One of my childhood neighbors used to send it over to our house everytime she made. Something triggered this memory and I want to replicate the taste.

Please help.

[Sehrysh]

Re: Memoni Khow-se

I’ve heard of Burmese khaosay. I think if you do a search you’ll find a recipe on GS.

My sister (who got the recipe from her SIL who got it from a Burmese friend) makes it and it is delicious!

Reha makes it, here are some tips from her:

http://www.paklinks.com/gs/household-affairs-and-cuisine-corner/354193-dinner-partay.html

Mr. Google found the following links, though mind you I’ve never tried any of the recipes:

http://www.khanapakana.com/cooking-video/1e0c727c-3fb2-40a3-83e5-9610a198b93f/karhi-khao-suey

http://www.khanapakana.com/recipe/db14a8e2-0d54-45d9-b223-6c17e42443e6/khowsuey

http://www.khanapakana.com/cooking-video/ccd00c15-6689-4697-aac9-5239b825cb3c/curry-khao-suey

[Twinklestar]

@Sehrysh

I’ve heard of Burmese khaosay. I think if you do a search you’ll find a recipe on GS.

My sister (who got the recipe from her SIL who got it from a Burmese friend) makes it and it is delicious!

Reha makes it, here are some tips from her:

http://www.paklinks.com/gs/household-affairs-and-cuisine-corner/354193-dinner-partay.html

Mr. Google found the following links, though mind you I’ve never tried any of the recipes:

http://www.khanapakana.com/cooking-video/1e0c727c-3fb2-40a3-83e5-9610a198b93f/karhi-khao-suey

http://www.khanapakana.com/recipe/db14a8e2-0d54-45d9-b223-6c17e42443e6/khowsuey

http://www.khanapakana.com/cooking-video/ccd00c15-6689-4697-aac9-5239b825cb3c/curry-khao-suey

You are absolutely right it is a Burmese dish that a lot of memos make. Would love to know the history behind this. For example noodles were used in china and Columbus bought back noodles to china and they are widely used in the form of pasta. So I wonder if there is similar history behind burmese khaosay. I do remember our friends/neighbors mentioning that it is a Burmese dish.

Anyways I would be grateful if you ask your sister for the recipe. I do remember that rice noodles were used
Instead of semolina. Reha please help! Thanks in
Advance.

[queer]

Re: Memoni Khow-se

@Twinklestar

For example noodles were used in china and Columbus bought back noodles to china and they are widely used in the form of pasta.

i think you mean marco polo. and this is more or less a myth.

as for khaosay, burma was part of the british indian empire, and tons of indians were based out of rangoon. after independence, most moved back to india and pakistan. and brought the dish back with them.

[khattichic]

Re: Memoni Khow-se

@queer

**i think you mean marco polo. and this is more or less a myth.

**as for khaosay, burma was part of the british indian empire, and tons of indians were based out of rangoon. after independence, most moved back to india and pakistan. and brought the dish back with them.

[Twinklestar]

@queer

@Twinklestar

For example noodles were used in china and Columbus bought back noodles to china and they are widely used in the form of pasta.

i think you mean marco polo. and this is more or less a myth.

as for khaosay, burma was part of the british indian empire, and tons of indians were based out of rangoon. after independence, most moved back to india and pakistan. and brought the dish back with them.

My bad. And history was one of my stronger subjects. Lol!

Thanks for the explanation.

[Reha]

Re: Memoni Khow-se

@Twinklestar

You are absolutely right it is a Burmese dish that a lot of memos make. Would love to know the history behind this. For example noodles were used in china and Columbus bought back noodles to china and they are widely used in the form of pasta. So I wonder if there is similar history behind burmese khaosay. I do remember our friends/neighbors mentioning that it is a Burmese dish.

Anyways I would be grateful if you ask your sister for the recipe. I do remember that rice noodles were used
Instead of semolina. Reha please help! Thanks in
Advance.

Hi Twinkle!

I had to write a recipe for khatti too…I’ll just go ahead and post it in here.

From what I’ve noticed, every family makes khaosay differently. For example one family I know actually combines the curry sauce and meat stew into one dish. We don’t do that.

Traditionally, you’re supposed to use egg noodles. We find using plain spaghetti noodles easier.

There are four parts to this dish:

Noodles

Curry

Meat

Toppings

For the curry: I use 4 cans of coconut milk, 2tsp turmeric, 1tsp red pepper powder, salt and a 1\2 tsp of sugar. Usually, you will simply bring this to a boil and let it simmer. I add a tarka of bay leaves, cumin seeds and some dried whole red chili peppers. I feel like it adds a little extra oomph to it. Plus, I love zeera baghar.

For the meat: I make a thick bhoona-huwa beef stew. Some people use chicken and beef separately, some combine, some use one or the other. We prefer beef.

4-5 onions chopped
4 cloves garlic chopped
2 inch ginger chopped
3 tsp chili powder
4 tsp ground cumin
4 tbsp ground coriander
7 or 8 elaichi
2 tsp salt (we don’t use a lot of salt in our cooking so this may not seem like a lot)
10 oz or so of yogurt
oil to fry

Put 2 or 3 onions, garlic, ginger, chili powder, cumin, coriander, yogurt and salt in a food-processor. Make sure this is pureed well.
Heat some oil in a large pot and fry the remaining onion until its soft. Add your meat and fry until it starts to brown. Add elaichi and yogurt mixture. If you use a crock pot or cooker put all in it right now. Cook for about an hour until the meat is completely tender and most of your gravy is gone.

Toppings:

Chopped coriander, chopped green chilies, chopped boiled eggs, dried prawns, lime/lemon wedges, fried onions, chopped raw onions or even chopped red onions and what we call “crunchy”. Crunchy is the crunch that goes on top that gives it a very interesting texture. Some people fry spaghetti…I have not been able to master that one yet. I either fry samosa wrappers (cut them in large strips, fry and then mush them up) or get a packet of the ready made crunchy noodles from chinese restaurants.

There are a lot of differences between this and the traditional khaosay but half the fun is finding out how you like them.

p.s. - I know my quantities are large but this is the only way I know how to cook.

[khattichic]

Re: Memoni Khow-se

@Reha

Hi Twinkle!

I had to write a recipe for khatti too…I’ll just go ahead and post it in here.

From what I’ve noticed, every family makes khaosay differently. For example one family I know actually combines the curry sauce and meat stew into one dish. We don’t do that.

Traditionally, you’re supposed to use egg noodles. We find using plain spaghetti noodles easier.

There are four parts to this dish:

Noodles

Curry

Meat

Toppings

For the curry: I use 4 cans of coconut milk, 2tsp turmeric, 1tsp red pepper powder, salt and a 1\2 tsp of sugar. Usually, you will simply bring this to a boil and let it simmer. I add a tarka of bay leaves, cumin seeds and some dried whole red chili peppers. I feel like it adds a little extra oomph to it. Plus, I love zeera baghar.

For the meat: I make a thick bhoona-huwa beef stew. Some people use chicken and beef separately, some combine, some use one or the other. We prefer beef.

4-5 onions chopped
4 cloves garlic chopped
2 inch ginger chopped
3 tsp chili powder
4 tsp ground cumin
4 tbsp ground coriander
7 or 8 elaichi
2 tsp salt (we don’t use a lot of salt in our cooking so this may not seem like a lot)
10 oz or so of yogurt
oil to fry

Put 2 or 3 onions, garlic, ginger, chili powder, cumin, coriander, yogurt and salt in a food-processor. Make sure this is pureed well.
Heat some oil in a large pot and fry the remaining onion until its soft. Add your meat and fry until it starts to brown. Add elaichi and yogurt mixture. If you use a crock pot or cooker put all in it right now. Cook for about an hour until the meat is completely tender and most of your gravy is gone.

Toppings:

Chopped coriander, chopped green chilies, chopped boiled eggs, dried prawns, lime/lemon wedges, fried onions, chopped raw onions or even chopped red onions and what we call “crunchy”. Crunchy is the crunch that goes on top that gives it a very interesting texture. Some people fry spaghetti…I have not been able to master that one yet. I either fry samosa wrappers (cut them in large strips, fry and then mush them up) or get a packet of the ready made crunchy noodles from chinese restaurants.

There are a lot of differences between this and the traditional khaosay but half the fun is finding out how you like them.

p.s. - I know my quantities are large but this is the only way I know how to cook.

I lowe ju Ray Ray

Is the beef boneless stew meat?

[redvelvet]

Re: Memoni Khow-se

Can someone please give me good recipes of Arabian Chinese food?

J/K

[Reha]

Re: Memoni Khow-se

@khattichic

I lowe ju Ray Ray

Is the beef boneless stew meat?

me lowe you too!

Yup, it is!

[Twinklestar]

Thanks Reha so much. Will try it and post pics.