VEGETARIAN KHOW SUEY
INGREDIENTS
BABY CORN, CARROTS , CAULIFLOWER & BROCOLLI
ZUCCHINIS , FRENCH BEANS
ONION, GARLIC, GINGER FINELY CHOPPED
LEMONGRASS
TURMERIC POWDER
OIL (USE AS PER YOUR PREFERENCE)
GRAM FLOUR
COCONUT MILK
TO TASTE SALT , SUGAR, PEPPER POWDER
PEANUTS TO BE ROASTED
NOODLES
RED CHILLI FLAKES
LEMON JUICE
CORIANDER SPRIGS
HOW TO MAKE VEGETARIAN KHOW SUEY
HEAT SUFFICIENT WATER IN A DEEP NON-STICK PAN. ADD NOODLES AND BOIL FOR 2-3 MINUTES.
DRAIN AND TRANSFER INTO A BOWL.
GRIND TOGETHER ONION, GARLIC, GINGER, LEMONGRASS AND TURMERIC POWDER INTO A FINE PASTE.
HEAT OIL IN A NON-STICK PAN.
ADD GROUND PASTE AND SAUTE WELL.
ADD GRAM FLOUR, MIX WELL AND SAUTE FOR 5-6 MINUTES.
ADD 1 CUP WATER, MIX AND COOK FURTHER, WHISK WELL.
ADD COCONUT MILK AND WHISK.
ADD 1 1/2 CUPS WATER AND MIX WELL.
ADD SALT, SUGAR AND CRUSHED PEPPERCORNS AND MIX WELL, BRING TO A BOIL.
ADD BABYCORN CARROT, CAULIFLOWER, MIX WELL AND BOIL.
ADD BROCCOLI, ZUCCHINI AND BEANS, MIX WELL AND BOIL FOR 3-4 MINUTES.
COARSELY CRUSH PEANUTS IN A MORTAR WITH A PESTLE.
PLACE BOILED NOODLES IN A SERVING BOWL.
ADD BROWNED ONIONS AND FRIED GARLIC.
SPRINKLE CHILLI FLAKES AND DRIZZLE LEMON JUICE ON TOP.
ADD CRUSHED PEANUTS AND TOSS GENTLY TO MIX.
TOP WITH COOKED VEGETABLES AND POUR THE SOUP OVER.
GARNISH WITH FRIED GARLIC AND BROWNED ONIONS. DRIZZLE SOME CHILLI OIL (OPTIONAL) AND FINISH WITH FRESH CORIANDER LEAVES.
NOTE:
THE VEGETABLES ARE WASHED AND SANITIZED AS PER SAFETY STANDARDS, HOWEVER WE WOULD ADVISE YOU TO RINSE THE VEGETABLES ONCE AGAIN BEFORE COOKING.
THE SPICES AND INGREDIENTS ARE PROVIDED TO A STANDARD MEASURE, YOU MAY USE THEM BASIS YOUR TASTE PREFERENCE.
FOR RECIPE, FOLLOW THE LINK: https://youtu.be/6HY8bEDlIDc
