Recipe: ‘Ohn no khauswe’ Burmese coconut chicken noodles
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
London supper club sister team The Rangoon Sisters specialise in Burmese cuisine – a nod toward the inspiring flavours of their shared heritage. Here, Emily and Amy Chung share their take on a hearty, warming Burmese coconut chicken noodle recipe, or Ohn no Khauswe.
With more and more attention coming to new cuisines across the globe, we couldn’t wait to find out more from this super talented duo and their cultural cuisine. When we spoke to the sisters they said that this particular recipe “is one of our favourite Burmese dishes that we often make a big batch of to have on birthdays. It is a lightly spiced, comforting dish that you can adjust with the various condiments to your own taste.”
In other words – cook this bad boy up for your friends and they’ll be thanking you for a long time afterwards. Who doesn’t like noodles anyway?
If you want to find out more about the sisters, their awesome London supper clubs (they’re even part of London Evening Standard’s Food Month, so you know they’re going to be huge) then we spoke to them all about their journey here. Now get cooking!
Burmese coconut chicken noodles
Heat oil on medium heat in a large casserole dish. Add chopped onions and cook slowly, stirring frequently until softened and starting to lightly brown (approx 10 minutes).
Add crushed garlic and ginger and fry for a few minutes until fragrant.
Add a splash more oil, then brown the chicken pieces with the onion/garlic/ginger mix.
Add the spices and creamed coconut, breaking it up into smaller pieces as you stir. It should melt in.
Add the toasted gram flour, followed by the chicken stock and fish sauce and stir.
Bring to the boil and allow to simmer on a low heat for approximately 30 minutes. If the broth is too thick, add some water.
Serve hot on a bed of cooked egg noodles. Garnish with the rest of the condiments.
Heat oil on medium heat in a large casserole dish. Add chopped onions and cook slowly, stirring frequently until softened and starting to lightly brown (approx 10 minutes).
Add crushed garlic and ginger and fry for a few minutes until fragrant.
Add a splash more oil, then brown the chicken pieces with the onion/garlic/ginger mix.
Add the spices and creamed coconut, breaking it up into smaller pieces as you stir. It should melt in.
Add the toasted gram flour, followed by the chicken stock and fish sauce and stir.
Bring to the boil and allow to simmer on a low heat for approximately 30 minutes. If the broth is too thick, add some water.
Serve hot on a bed of cooked egg noodles. Garnish with the rest of the condiments.
London supper club sister team The Rangoon Sisters specialise in Burmese cuisine – a nod toward the inspiring flavours of their shared heritage. Here, Emily and Amy Chung share their take on a hearty, warming Burmese coconut chicken noodle recipe, or Ohn no Khauswe.
With more and more attention coming to new cuisines across the globe, we couldn’t wait to find out more from this super talented duo and their cultural cuisine. When we spoke to the sisters they said that this particular recipe “is one of our favourite Burmese dishes that we often make a big batch of to have on birthdays. It is a lightly spiced, comforting dish that you can adjust with the various condiments to your own taste.”
In other words – cook this bad boy up for your friends and they’ll be thanking you for a long time afterwards. Who doesn’t like noodles anyway?
If you want to find out more about the sisters, their awesome London supper clubs (they’re even part of London Evening Standard’s Food Month, so you know they’re going to be huge) then we spoke to them all about their journey here. Now get cooking!
Burmese coconut chicken noodles
Heat oil on medium heat in a large casserole dish. Add chopped onions and cook slowly, stirring frequently until softened and starting to lightly brown (approx 10 minutes).
Add crushed garlic and ginger and fry for a few minutes until fragrant.
Add a splash more oil, then brown the chicken pieces with the onion/garlic/ginger mix.
Add the spices and creamed coconut, breaking it up into smaller pieces as you stir. It should melt in.
Add the toasted gram flour, followed by the chicken stock and fish sauce and stir.
Bring to the boil and allow to simmer on a low heat for approximately 30 minutes. If the broth is too thick, add some water.
Serve hot on a bed of cooked egg noodles. Garnish with the rest of the condiments.
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