Ohno Khauk Swe Made Easy

Coconut Chicken Soup

Lunch is Ready!

My bowl of Ohno Khauk Swe

I've made this meal many times and usually follow the recipe used by my family. You may notice that it's not a simple preparation, so this time I made several modifications to simplify the process. First of all, I planned ahead and did the shopping earlier in the week. Two nights before, after making sure that the ground chicken and chicken thighs had been refrigerated to thaw overnight, I made the onion-garlic-ginger-chili paste and refrigerated that also. The night before, I prepared the soup to which I made one time-saving change. Instead of roasting the half-cup of chickpea flour used to thicken the soup, I cooked half a cup of red lentils (masoor dal) in two cups of water and added it to the soup along with the coconut milk towards the end. This not only saved a whole lot of time, but also added a lovely flavour and creaminess to the soup. It also lightened the soup so it was not as rich as in the original recipe. On the day of the lunch, all I had to do was heat the soup, cook the noodles and prepare the garnishes. Using ready-made deep fried onions and garlic are further time-saving ways of simplifying the preparation of this meal.

Chicken Keema Curry

Chicken Keema Curry

A really easy chicken curry made with ground chicken, diced potatoes and green peas that tastes great as a stuffing for pita pocket sandwiches or served over steamed Basmati rice or with tortillas/chapatis.

Ingredients:

1 lb. ground chicken

1 cup frozen peas

1 russet potato, peeled and diced

½ tsp. shah jeera or cumin seeds

1 cinnamon stick

2-3 star anise

2 large onions, chopped

2 large tomatoes, chopped

2 Tbsp. extra light olive oil

1/2 tsp. turmeric powder

1 tsp. coriander powder

1/2 tsp. cumin powder

1/2 tsp. Kashmiri mirch or chili powder to taste

2 Tbsp. ginger paste

1/4 tsp. garam masala powder

Clump of oyster mushrooms, chopped

4 cloves garlic, finely minced

1 green chili, finely diced

2 cups hot chicken broth

1/2 cup cider vinegar

salt to taste

Chopped cilantro (optional)

1 tsp. ghee or butter

1/2 tsp. sugar

Notes:  Substitute mushrooms with a can of drained garbanzo, cannellini or navy beans.

Directions:

1. Brown ground chicken and set aside.
2. Heat oil in a sauce pan over high heat and sputter shah jeera, cinnamon stick and star anise.
3. Add chopped onion and fry until onions turn translucent.  Do not brown the onions.
4. Add ginger paste, turmeric, coriander and cumin powders, stir well and cook for a few minutes.
5. Add tomatoes, stir again and cook until tomatoes break down.
6. Add mushrooms, garlic, green chilies, diced potatoes and half the chicken broth.
7. Simmer until potatoes are partially cooked.
8. Add ground chicken, frozen peas and the rest of the hot chicken broth.  
9. Cover and cook until broth evaporates and oil returns to the surface.
10. Stir in sugar and vinegar and mix well.
11. Garnish with garam masala, ghee and cilantro and serve with hot cooked basmati rice, naan or tortilla.

Mung Dal with Cauliflower

Mung Dal with Cauliflower

This is another of Mum's recipes that was served when we had guests for dinner.

Ingredients:

1 cup mung dal

1 cauliflower, cut into bite size pieces with stems attached

1 cup frozen peas

2 Tbsp. extra light olive oil

1 Tbsp. ginger paste

½ tsp. shah jeera or jeera/cumin seeds

1 cinnamon stick

2-3 star anise

½ tsp. turmeric powder

salt to taste

1 tsp. ghee (clarified butter)

2-4 green chillies, slit in half

chopped cilantro

Directions:

1. Roast mung dal in a dry skillet until fragrant and golden brown. Wash in several changes of water.
2. Bring 4 cups of water to a boil, add roasted dal and boil until dal is tender.
3. Meanwhile, heat oil in a sauce pan and fry cinnamon stick, star anise and shah jeera till seeds sputter.
4. Add cauliflower florets, top with ginger paste and turmeric.
5. Stir till everything is well combined and cook on medium heat until cauliflower is golden brown and soft.
6. Pour cooked dal over cauliflower, add frozen peas and 1/2 cup hot water and bring to a boil.
7. Simmer for 10-15 minutes and adjust salt to taste.
8. Garnish with ghee, green chillies and cilantro and serve with hot cooked basmati rice, naan or tortilla.

Green Beans with Black Pepper

This preparation reminds me of Mum because she used to make this for us.  She was a wonderful cook and instilled the love for cooking in each and every one of her 8 children.

Green Beans with Black Pepper

Ingredients:

1/2 lb. green beans, cut in 1/2" pieces

1 russet potato, diced
2 Tbsp. extra light olive oil

½ tsp. kalonji/kalo jeera/nigella seeds (optional)

1 tsp. black pepper, or to taste

2 large onions, sliced

2 large tomatoes, chopped

salt to taste

Directions:

Heat oil in a pan and fry kalonji till seeds sputter.

Add chopped onion and fry until onions turn translucent.  Do not brown the onions.

Add chopped tomatoes and fry until tomatoes break down.

Add diced potatoes and green beans and simmer until potatoes are fork tender.

Sprinkle black pepper and salt and stir well.

Garnish with ghee or butter, if desired, and serve.

Swedish Meatballs

Ingredients:
1 lb. (about 20) cooked meatballs
1 Russet potato, peeled and cubed
1 bag baby carrots
1 cup chicken broth
1 can  (14 oz.) Cream of Mushroom soup
1/2 cup water
Salt to taste
2 Tbsp. sour cream

Method:

1. In a saucepan over medium heat, cook potatoes & carrots in chicken broth until tender.
2. Stir in the meatballs. 
3. Combine soup and water, add to saucepan and stir.
4. Simmer for 10 minutes until meatballs are fork tender.
5. Adjust salt to taste, keeping in mind that both the chicken broth and soup contain salt.
6. Turn stove off and stir in sour cream.
7. Serve over hot, cooked egg noodles or steamed rice.

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Srikhand with Crushed Pineapple

Srikhand with Crushed Pineapple

Ingredients

   1 (20 oz.) can crushed pineapple

   2 cups (16 oz.) full fat yogurt 

   3/4 cup (6 oz.) condensed milk

   1 Tbsp. rose water

   Maraschino cherries or chopped nuts 

Method:.

1. Strain crushed pineapple for 2 hours and reserve juice for another purpose.
2. Strain yogurt for 2 hours and discard the whey.
3. Stir strained pineapple, yogurt, condensed milk & rose water until well combined.   
4. Refrigerate overnight.
5. Serve in individual ramekins and top each with a maraschino cherry or chopped nuts.

Note:  If the whey is to be discarded, see tip in first comment for a faster way to strain the yogurt.

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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Pineapple Ambrosia

Pineapple Ambrosia

Any flavour of jello will do. The ambrosia pictured above used dark cherry jello. To cut down on the sugar, use one regular jello, one sugar-free jello and sugar-free Cool Whip.

Ingredients

   1 (14-16 oz.) can crushed pineapple

   2 pkgs. pineapple jello 

   2 cups boiling water

   2 cups cold water

   1 tub vanilla Cool Whip

   2 Tbsp. sour cream

   2 Tbsp. shredded sweetened coconut

   Maraschino cherries for garnishing

Method:.

1. Drain crushed pineapple and set juice aside.
2. Pour reserved pineapple juice into a measuring cup and add enough cold water to make 2 cups. 
3. Dissolve the two packages of jello in boiling water, add cold water and refrigerate until set.  
4. Using a fork, scramble jello, add all the remaining ingredients including the crushed pineapple.
5. Mix thoroughly and refrigerate for at least 2 hours, preferably overnight.
6. Serve in individual ramekins and top each with a maraschino cherry.

Khawkswe Thoke

Khawswe Thoke

There's always plenty left over from an Ohno Khawkswe feast.

Combine the leftover noodles, chicken soup and all the garnishes (except lime wedges, roasted red chili flakes, fried onion and garlic) into the saucepan in which the soup was made, and refrigerate overnight.  This allows the noodles to absorb the gravy and the garnishes flavor the entire dish beautifully.

Make a flavoured oil. Place a Tbsp. of roasted red chili flakes, fried onion and garlic in a glass jar and fill with heated vegetable oil. This chili, onion and garlic flavoured oil is perfect as a garnish for any Burmese thoke (salad) dishes.

To serve the Khawkswe Thoke, fill a serving bowl with the noodles and heat it in the microwave. Garnish with flavoured oil, more fried onions & garlic, and a generous squeeze of lime wedges.

Enjoy!

Ohno Khawkswe

Burmese Coconut Chicken Noodle Soup

Chicken Soup 

The garnishes, clockwise from top left:
cilantro, green onions, hard boiled eggs, fried garlic,
fried onions, limes, red chili flakes.  

Piggies In A Blanket

Also known as Toad In A Hole

This GrandBoys' favourite requires only 3 ingredients! 


Ingredients:
4 chicken sausages (or cocktail smokey links)
2 rolls Pillsbury crescent dough (makes 32)
Tomato ketchup

Method:

1. Preheat oven to 350F and line a cookie sheet with parchment paper.
2. Cut each chicken sausage into 8 matchsticks.
3. Unroll half a roll of dough; refrigerate the rest.
4. Spread ketchup over dough with a pastry brush.
5. Roll each segment of dough over a piece of sausage.
6. Place on prepared cookie sheet with the seam down.
7. Make 32 of these and bake for 10-13 minutes at 350F until golden brown.

Cut diagonally across rectangle

Ingredients






Ready for baking

Chicken White Korma

Chicken White Korma

Ingredients:
1 lb. boneless, skinless chicken thighs, cut in bite-size pieces
1 large onion, sliced
1 Tbsp. ginger paste
1 Tbsp garlic paste
1 green chili, chopped very finely
1 cup whole milk yogurt
1 pkg. Shan White Korma mix
4 Tbsp. vegetable oil
1/4 cup fried onions

Method:

1. Marinate chicken in 1 Tbsp. oil, ginger & garlic paste, chili, yogurt and korma mix for 30 minutes.
2. Heat oil in a pan over high heat.
3. Saute sliced onions until translucent, then add marinated chicken.
4. Reduce heat to low and simmer for 20 minutes until chicken is cooked.
5. Garnish with fried onions and serve over hot, steamed rice or tortillas.

Ghoogni (Chana Masala)

Ghoogni
Channa Masala

Ingredients:
2 cans garbanzo beans
1 russet potato, diced
3 oz. tomato puree (Hunt's tomato sauce)
1 large onion, chopped
2 Tbsp. ginger paste
7 oz. thick coconut milk
1 tsp. cumin seeds
1 cinnamon stick
1 star anise
1/2 tsp. coriander powder
1/4 tsp. cumin powder
Chopped cilantro
2 jalapeno peppers, chopped and de-seeded, if desired)
1 lime
1 tsp. ghee
salt to taste

Method:

1. Drain garbanzo beans.  Wash in several changes of cold water.
2. Boil chopped onions in 1/2 cup water, drain onions and place in blender along with ginger paste, pureed tomatoes and coconut milk.  Blend to a thick paste.
3. Heat a saute pan over high heat, add vegetable oil and sputter cumin seeds, star anise and cinnamon stick.
4. Stir in cumin & coriander powder and fry until it browns.
5. Add blended mixture.  Saute for 5 minutes.
6. Reduce heat to medium and add garbanzo beans and diced potatoes.
7. Saute beans, potatoes and blended mixture until oil resurfaces and potatoes are cooked.
8. If it sticks to the bottom of the pan, add some hot water.  Adjust salt to taste.  
9. Stir in lime juice and garnish with chopped peppers, cilantro and ghee.
10. Serve with heated tortillas or parathas.

Indian Mochi

Indian Mochi 

Some of the ingredients

Ingredients

3-1/2 cups hot water
1-1/4 cups fine rice flour
1 Tbsp. ground cardamom
2 cup sugar
2 sticks unsalted butter
1 (14 oz.) can thick coconut milk
1-1/2 cups rose water
Pinch of salt
1 cup roasted cashews

Method

1. Boil water and add cardamom and sugar; stir until sugar dissolves.
2. Stirring continuously, add the rice flour to the boiling water.
3. Add coconut milk, rosewater, salt and butter.
4. Keep stirring and cooking until mixture forms a ball and leaves sides of pan.
5. Sprinkle half the cashews on a greased tray and spread mixture over it.
6. Smooth out with a greased wooden spoon or by hand.
7. Sprinkle remaining cashews over top and press into mixture.
8. Allow to cool and cut into diamonds or form into balls and roll in powdered sugar.

Nutty Granola

Nutty Granola

Serves: 6
Prep Time: 10 minutes
Cooking Time: 45 minutes

Ingredients:
3 cups Quaker Old Fashioned Oats
2 cups blanched & slivered almonds
1 cup Baker's sweetened & shredded coconut
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup vegetable oil
3/4 tsp. salt
1/2 cup dried cranberries or cherries
1/2 cup raisins

Method:

1. Preheat oven to 250 degrees F.
2. In a large bowl, mix the first 4 ingredients.
3. In a separate bowl, combine the next 3 ingredients
4. Mix contents of both bowls together and stir until well combined.
5. Spread onto two baking trays and bake for 45 minutes, stirring every 15 minutes.
6. Allow to cool and stir in the dried fruits.
7. Cover loosely with wax paper and leave out overnight.
8. Store in an airtight container for up to a week.

This recipe makes two cookie trays of granola

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