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




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