Hsee Kyet Khauk Swe - Burmese Garlic Noodles

Burmese Garlic Noodles

My earliest recollection of Hsee Kyet Khauk Swe is of our school cafetaria that served this occasionally. Two or three of our friends would pool our lunch money to buy food to share family style. Hsee means oil, Kyet means cook and Khauk Swe are egg noodles. These noodles were boiled and stir-fried in oil and a lot of garlic. I added minced chicken and 3 forms of garlic.

Fresh garlic was used up front with sliced onions and browned, and minced chicken. Garlic oil was used as a garnish along with deep fried garlic. Half a head of shredded iceberg lettuce, fish sauce and toasted chickpea flour were some of the other ingredients in this dish.

Burmese Tohu

Chickpea Tofu

A weekly challenge on a food group in Facebook with a main ingredient of chickpea flour or besan (sounds like baisin) as it is known in Hindi, prompted me to try this for the first time. There were certain foods in Rangoon, Burma that were best left to the experts, the street vendors, with the result that they were rarely, if ever, made at home. Ohno Khaukswe, Mohinga and Tohu were among these. After leaving Burma, all we were left with were memories of these delicasies but now, thanks to all the foodies on the Internet, our shadowy memories are coming to life in our own kitchens.

After chilling in the refrigerator, the tohu develops a firm and creamy texture. This recipe yields 2 lbs. of tohu and can be used as a garnish for Mohinga and as the main ingredient in various salads. 

Savoury Pancakes

Savoury Pancakes

Makes: 8 pancakes

Ingredients

1/4 cup chickpea/gram flour (besan) or all-purpose flour

2 Tbsp. rice flour

1 egg, beaten (optional for vegans)

3 Tbsp. plain yogurt (not fat-free)

1 small onion, chopped finely

1 medium tomato, chopped finely

1 green chilli, chopped finely

1 tsp, crushed kasuri methi (dried fenugreek leaves)

Salt to taste

1 Tbsp. vegetable oil

Method

1. Combine the first four ingredients and stir batter until smooth.
2. Add the rest of the ingredients except oil and set aside.
3. Heat a frying pan and add oil; wipe oil over surface of pan with a paper towel.
4. Pour 3 Tbsp. batter into pan, swirling to make a circular shape.
5. Cook until bubbles surface, flip over and cook until done.
6. Set pancake aside and wipe the pan with the paper towel that was used before.
7. Repeat this process until all the batter is used.
8. Serve with sweet chilli sauce.

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