Ready to Serve Khao suey Home Style

Home cuisine ultimate Khao suey easy, fast, practical.

19 ingredients, 12 steps, cooking Khao suey

Good Afternoon all, at this time you get prepare recipe Khao suey with 19 ingredients and 12 steps. Next this is how to make it, please observe carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 19 ingredients and 12 stages of easy cooking Khao suey.

Ingredients for Khao suey

1. You need : Gravy.
2. Prepare : tomatoes (Tesco salad tomatoes size).
3. Prepare : small onions.
4. Prepare : chicken cut into very small pieces.
5. You need : as required For veg, replace with carrots, broccoli, zucchini, baby corn.
6. You need : ginger.
7. It’s : garlic.
8. Prepare : besan.
9. You need : haldi.
10. You need : ~500ml coconut cream plus water for thinning / grated quantity of coconut milk.
11. Prepare : to taste Salt.
12. You need : to taste Chilli powder.
13. It’s : Condiments.
14. It’s : Onions cut long and thin.
15. It’s : Garlic cut long and thin or in small pieces.
16. Prepare : As required Peanuts.
17. You need : as required Maggi.
18. Prepare : As required Dhania patta (coriander leaves).
19. You need : Chilli sauce (chings chutney works well).

If all material requirements Khao suey it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Process Cooking Khao suey

1. Blend tomatoes, ginger and garlic into a puree
   
2. Grate onions, or blend if easier. Blending will leave a little onion in the gravy so better to grate. Picture shows imperfections of blender
   
3. First add very little oil and fry onions till water dries out. Once mostly dry, add more oil and brown onions well
   
4. Once onions brown, add tomato and ginger garlic purée, haldi, and salt and cook until it is a thick paste
   
5. Add chicken / vegetables and fry until cooked / for at least 5 mins if cooking on an open saucepan. If pressure cooking then proceed to next step.
   
6. Add 1 cup of water and pressure cook for 2 whistles and 10 mins. If not pressure cooking then ensure chicken cooked through before adding water
   
7. Heat besan on a frying pan for 2 mins until colour starts to change
   
8. Mix besan with little water and add to curry through a sieve to ensure it is smooth
   
9. Add coconut milk and little fresh lime juice (more can be added to taste in everybody’s dish)
   
10. Cook for 1-2 more boils while adding salt and chilli to taste
    
11. Prepare condiments - fried or roasted garlic, roasted peanuts, fried or caremalised onion, roasted maggi noodles, roasted almonds
    
12. Garnish with dhani patta (coriander leaves)
    
13. Finish and Enjoy.

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