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home > recipes > meat > on no kyauk sway
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 tblsp 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 tblsp 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 tblsp 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 1. Discard chicken skin and cut the meat into small cubes. 2. 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. 3. Add the chicken, fish sauce and salt. Stir fry for 10 minutes. 4. 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. 6. For each serving, fill soup bowls with the ingredients in this order: 1/2 cup cooked egg noodles 1 tblsp onion slices egg slices 1 cup hot chicken curry with gravy 2 tblsp 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 ingredients: onion, garlic ginger shallots and the fish sauce. Either way, it's goooood.

On No Kyauk Sway


average rating = 3 stars(3.00002 comments available)
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Recipe Alert This is Found in... Most Emailed Recipes
(posted November 19, 2004)

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 tblsp
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 tblsp
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 tblsp
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

1. Discard
chicken skin and cut the meat into small cubes.
2. 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.
3. Add the
chicken,
fish sauce and salt. Stir fry for 10 minutes.
4. 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.
6. For each serving, fill
soup bowls with the ingredients in this order:

1/2 cup
cooked egg noodles
1 tblsp
onion slices
egg slices
1 cup
hot chicken
curry with gravy
2 tblsp 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 ingredients: onion, garlic ginger shallots and the
fish sauce. Either way, it's goooood.


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+2 comments


from Kolkata, India wrote:2  0

This recipe is not complet & it dosent say what the costincency should be like, I think Jackie's Dad is quite right, but this was a good try. Better luck next time.
3 starsMarch 14, 2010


from London, United Kingdom wrote:1  0

This is a good recipe except for the addition of cilantro. I would personally prefer spring onions finely chopped instead of the cilantro.
3 starsJanuary 9, 2007


 
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