Take a culinary trip to Burma in the luxury of your home

DEC 2, 2016 | By Aditi Sharma Maheshwari
Burma Burma Oh No Khow Suey (Coconut Noodle Broth)
Trend and style direction by Sonia Dutt; Photography by Tanuj; Styling by Prateeksha Kackar
Food preparations by Ansab Khan, Head Chef, Burma Burma Restaurant and Tea Room, Gurgaon. Kethon Mate Kyaw (Crispy Spring Onion).
You don’t need to look to faraway lands to find a new cuisine to try your hand at. Experience familiar flavours influenced by neighbouring cultures. You will find that a Burmese spread is equal parts unique and easy to love. We picked out three unpretentious yet charming single pot meals for you to test out.
1.  Burma Burma Oh No Khow Suey (Coconut Noodle Broth)
For curry
1 cup mixed vegetables (broccoli, zucchini, baby corn, carrots), 500 ml coconut milk, 50 ml oil, 100 gms boiled noodles, 2 tbsp tamarind pulp, 1 tbsp gram flour, 2 tsp ginger garlic paste, 1 tsp curry  powder, 1 tsp salt, 1 tsp onion paste, 1/2 tsp turmeric, 2 green chillies chopped, 1 lemongrass stem
For shije (chilli garlic oil)
100 ml oil, 1 tsp red chilli powder, 6 cloves of garlic chopped
For garnishing (as per requirement)
Chopped coriander, fried onions, fried garlic, lime, roasted peanuts, spring onion greens
For curry
Heat oil in a cooking pot and add ginger, garlic and the onion paste. Saute till the oil separates. Tip in the turmeric, curry powder and green chillies, and cook for few minutes. Add gram flour and coconut milk. Crush the lemongrass stem and mix it in the boiling curry. Add salt and tamarind pulp. Pass the curry through a fine strainer and keep it on boil again. Mix in vegetables and cook till done. Boil the noodles separately and keep aside.
For shije (chilli garlic oil)
Heat oil in a vessel and fry the sliced garlic till golden. Take it off the flame and allow to cool. Add red chilli powder when the oil has cooled down a bit.
For serving
In a deep bowl place boiled noodles and pour the curry on top. Garnish with 1/2 tsp of all the accompaniments and Shije. You can also serve all the garnishing elements in separate bowls to be added as desired.
2. Kethon Mate Kyaw (Crispy Spring Onion)
1 cup rice flour, 1/4 cup sticky rice flour, 1/4 cup gram flour, 150 ml water, 250 gms spring onions, 2 tbsp desiccated coconut, 1/4 tsp paprika, 1 tomato, 1 ginger, pinch of baking powder, salt to taste, oil as per requirement for frying, peanut chilli sauce (for serving).
Cut the spring onions diagonally, shred the ginger finely and deseed and slice the tomato. In a bowl, mix tomato and coconut, and add all three flours. Toss in the remaining ingredients. Mix well and sprinkle water, a little at a time. Stir taking care that the consistency isn’t too runny – the mixture should just about hold the spring onions. Heat oil in a wok. Deep fry till golden and crisp. Serve with peanut chilli sauce.
3. Oh No Na Nat Thi (Coco Pina)
1 cup diced pineapple, 500 ml pineapple juice, 500 ml thick coconut milk, 50 ml condensed milk (optional), 100 gms castor sugar, 20 gms lecithin, 20 gms agar agar powder, 2 tbsp butterscotch granules, 1/2 tbsp butter, edible flowers (micro orchids) as per requirement.
Soak the agar agar powder in water. Boil the coconut milk, add sugar, condensed milk and the agar agar solution and boil again. Pour the mixture in round moulds. Heat butter in a pan, toss in pineapple and saute. Add sugar and cook pineapple. Add the lecithin to pineapple juice and mix with a blender till you get a thick foam. In a platter de-mould the coconut custard and sprinkle the cooked pineapples on top. Crush butterscotch granules with a rolling pin and sprinkle on the pineapple. Place two spoons of foam on the custard and garnish with edible flowers.
Recipes courtesy Burma Burma Restaurant and Tea Room, Shop 6, Building 8, Tower C, Ground Floor, Cyber Hub, DLF Cyber City, Phase 3, Gurgaon 02. Tel: (0124) 4372999
Also read: Set the table for a traditional Indian feast