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