The recipe for Burmese Ohn No Khao Swe was an interesting option during my cooking class experience. This dish is a rich and creamy noodle soup that usually requires a careful preparation process to get the best flavor. In class, the teachers wanted to make the Burmese Ohn No Khao Swe recipe easier to understand while keeping its important flavors and qualities intact.
The recipe for Burmese Ohn No Khao Swe is known for its smooth coconut milk broth and soft noodles, and it can be pretty complicated. Traditional recipes usually need several steps, like making a complicated spice paste and cooking the broth for a long time. In our cooking class, we worked on making these processes simpler while still keeping the main flavors of the dish intact.
To make the Burmese Ohn No Khao Swe recipe easier, we began by using store-bought curry paste instead of making the spices ourselves. This change made preparation time much shorter while still giving the needed depth of flavor. We chose a faster way to make the broth by using pre-cooked chicken or vegetable stock as the base. This change helped us keep the soup’s thick texture without having to cook it for a long time.
It was really important to keep the main flavors of the Burmese Ohn No Khao Swe recipe intact. We made sure to use good coconut milk to keep the dish’s special creaminess. The addition of fresh herbs and a little lime juice made the dish brighter, which is important for balancing the rich broth.
The outcome was a simpler version of the Burmese Ohn No Khao Swe recipe that kept the main qualities of the original dish. The simplified method made the recipe easier for beginners or anyone wanting to prepare it faster. We worked hard to keep the important flavors and textures, so we were able to create a version of this classic dish that was easy to make and fun to eat.
Attempting the easier version of the Burmese Ohn No Khao Swe recipe in the cooking class showed that you can change complicated recipes while still keeping their essence. This method can be very helpful for people who want to make traditional dishes in a more efficient way.
Ingredients For the Ohn No Khao Swe Recipe
Boneless Chicken Breast
Finely Chopped Onion, finely chopped
Minced Garlic Cloves, minced
Vegetable Oil
Curry Powder
Turmeric
Paprika
Chicken Broth
Coconut Milk
Fish Sauce
Brown Wugar
Salt
Pepper
Thin Rice Noodles
Halved Boiled Eggs
Chopped Cilantro
Chopped Green Onions
Lime Wedges
Cooking Instructions For the Ohn No Khao Swe Recipe
- Heat the vegetable oil in a large pot over medium-high heat. Add the onion and garlic and sauté until fragrant and softened.
- Add the chicken to the pot and cook until browned on all sides.
- Add the curry powder, turmeric, and paprika to the pot and stir to combine.
- Pour in the chicken broth and coconut milk and stir until well combined.
- Add the fish sauce, brown sugar, salt, and pepper to the pot and stir until everything is well combined.
- Bring the mixture to a boil and then reduce the heat to low. Simmer the soup for 20-25 minutes or until the chicken is cooked through.
- While the soup is cooking, prepare the rice noodles according to package instructions.
- To serve, divide the rice noodles among 8 bowls. Ladle the soup over the noodles and top with boiled egg halves, chopped cilantro, and green onions.
- Serve hot with lime wedges on the side.
Food Most Eaten by Locals in Burma
In Burma, now officially known as Myanmar, the diet is deeply influenced by its rich cultural heritage and regional diversity. The Burmese diet is predominantly based on rice, which is the staple food, complemented by a variety of dishes that reflect the country’s diverse agricultural products and culinary traditions.
Rice is central to Burmese meals, served with a wide array of accompanying dishes. These side dishes, often referred to as “curry” or “thoke,” are essential to the Burmese dining experience. One of the most popular is Mohinga, a fish-based noodle soup considered the national dish. It features rice noodles in a broth made from fish, lemongrass, and a blend of spices, typically garnished with crispy fritters, boiled eggs, and fresh herbs. This dish showcases the Burmese preference for combining rice with aromatic and flavorful ingredients.
Another staple is Laphet, fermented tea leaves mixed with various ingredients such as nuts, seeds, and dried shrimp. This dish is often eaten as a salad or side, offering a unique taste profile with its tangy, slightly bitter flavour. Laphet reflects the Burmese love for pickled and fermented foods, which are common in many local diets.
Shan Noodles are another popular choice, originating from the Shan State in eastern Myanmar. This dish consists of rice noodles served with a spicy, savoury sauce made from tomatoes, garlic, and sometimes minced pork or chicken. It highlights the regional diversity in Burmese cuisine, with variations across different states and ethnic groups.
Vegetables and legumes also play a significant role in the Burmese diet. Kaukswe, a noodle dish cooked in coconut milk and accompanied by a mix of vegetables and sometimes chicken or pork, is a common meal. The use of coconut milk and a variety of fresh vegetables highlights the country’s abundant agricultural produce.
Burmese salads (known as “thoke”) come in various types, such as Tangy Green Papaya Salad and Chickpea Salad, and are typically made with fresh, local ingredients. These salads are usually tangy and spicy, with ingredients like lime juice, fish sauce, and chili peppers.
Meals are often accompanied by peyet (rice wine) or tea, reflecting the local drinking culture. In rural areas, traditional meals are more simple and rely heavily on local produce, while urban areas may offer more variety due to the influence of international cuisines and the availability of diverse ingredients.
Overall, the Burmese diet is a reflection of its rich cultural tapestry, combining rice with a variety of vegetables, meats, and unique regional flavors.
5 Essiential Ingredients for Cooking Burmese Style Food
Here are the top five essential ingredients for cooking Burmese-style food, detailed with their uses and significance:
1. Rice
Description: Rice is the fundamental staple of Burmese cuisine, reflecting its status as a primary food source across Myanmar. It is typically long-grain or jasmine rice, known for its slightly sticky texture when cooked.
Usage: Rice accompanies nearly every meal, serving as the base for curries, soups, and salads. It is essential in dishes like Mohinga, where it is sometimes added directly to the soup or served on the side. In addition to steamed rice, fried rice variations are also popular, often including vegetables, meats, and sometimes even seafood. Rice is versatile, used in both everyday meals and festive dishes.
2. Fish Sauce (Ngan Pya Yay)
Description: Fish sauce is a fermented condiment made from fish and salt. It has a pungent aroma but imparts a deep umami flavour that is crucial to many Burmese dishes. It is usually made from anchovies or other small fish and aged to develop its robust taste.
Usage: Fish sauce is used extensively to season soups, curries, and salads. In dishes like Laphet (fermented tea leaf salad), it adds a salty depth that balances the tangy and bitter notes of the tea leaves. It is also a key ingredient in many dipping sauces and marinades, contributing to the complex flavour profiles typical of Burmese cuisine.
3. Lemongrass
Description: Lemongrass is a fragrant herb with a citrusy, slightly floral flavour. Its stalks are used in cooking, providing a bright, fresh aroma and taste. In Burmese cuisine, it is used both for its flavour and for its fragrant qualities.
Usage: Lemongrass is commonly added to broths and soups, such as Mohinga, to impart a distinctive lemony taste. It is also used in marinades for meat and fish, and in curries to enhance the overall flavour profile. Lemongrass is typically cut into pieces or bruised to release its essential oils, infusing dishes with its aromatic essence.
4. Ginger
Description: Ginger is a spicy, aromatic root widely used in Burmese cooking. It adds warmth and depth to dishes, with a flavour that is both sharp and sweet. Fresh ginger is preferred, though dried or powdered ginger is also used in some recipes.
Usage: Fresh ginger is often combined with garlic to form a flavour base for many Burmese dishes. It is used in curries, soups like Kaukswe (coconut noodle soup), and stir-fries. Ginger’s warming spice complements the complex flavours of Burmese cuisine, balancing out richer elements and enhancing the overall taste.
5. Turmeric
Description: Turmeric is a bright yellow spice known for its earthy, slightly bitter flavour and vibrant colour. It contains curcumin, which is responsible for its distinctive hue and is celebrated for its health benefits.
Usage: Turmeric is integral in many Burmese curries and stews, where it imparts a rich golden colour and an earthy flavour. It is often used in combination with other spices to create the complex flavour profiles typical of Burmese curries. Turmeric is also used in rice dishes and some soups to add both colour and flavour. Its presence is key to achieving the characteristic appearance and taste of traditional Burmese dishes.
Each of these ingredients plays a crucial role in defining the unique flavours of Burmese cuisine, contributing to the rich and varied taste experiences that characterise Myanmar’s culinary traditions.
FAQ For the Ohn No Khao Swe Recipe
Here are 5 FAQs with the keyword “Burmese Ohn No Khao Swe recipe”:
Q: What ingredients are essential for a Burmese Ohn No Khao Swe recipe?
A: For a Burmese Ohn No Khao Swe recipe, essential ingredients include coconut milk, chicken, rice noodles, and a blend of spices like turmeric and garlic. The coconut milk gives the dish its creamy texture and rich flavour, while the rice noodles provide a satisfying base. Chicken is commonly used, but variations can include other proteins like tofu. Spices and herbs are crucial for achieving the authentic taste of this comforting dish.
Q: Can I make the Burmese Ohn No Khao Swe recipe vegetarian?
A: Yes, you can make the Burmese Ohn No Khao Swe recipe vegetarian by substituting chicken with tofu or other plant-based proteins. Use vegetable broth instead of chicken broth and ensure the seasoning is adjusted to enhance the flavour. Coconut milk remains a key ingredient, providing the creamy consistency that is characteristic of the dish. This adaptation allows you to enjoy the dish while keeping it vegetarian.
Q: How can I adjust the spiciness in a Burmese Ohn No Khao Swe recipe?
A: To adjust the spiciness in a Burmese Ohn No Khao Swe recipe, you can modify the amount of chili powder or fresh chilies added. For a milder version, reduce the chili powder and use fewer fresh chilies. If you prefer a spicier dish, increase the amount of chili powder or add extra fresh chilies. Taste the soup as you make adjustments to ensure it meets your desired level of heat.
Q: Can I use store-bought curry paste for the Burmese Ohn No Khao Swe recipe?
A: Yes, you can use store-bought curry paste for the Burmese Ohn No Khao Swe recipe as a convenient alternative to making it from scratch. Choose a curry paste that matches the flavour profile of Burmese cuisine, ideally with a balance of spices and a hint of sweetness. Adjust the amount used to match your taste preference and the intensity of flavour. Store-bought paste can save time while still delivering a delicious result.
Q: What are some common toppings for a Burmese Ohn No Khao Swe recipe?
A: Common toppings for a Burmese Ohn No Khao Swe recipe include crispy fried onions, fresh cilantro, and lime wedges. You can also add sliced green onions and a sprinkle of roasted peanuts for extra texture and flavour. These toppings not only enhance the presentation but also add layers of flavour and crunch to the creamy noodle soup. Customise the toppings to suit your taste and enjoy a more personalised dish.
Burmese Ohn-No-Khao-Swe
Equipment
- Large Pot
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon and Tongs
- Large serving bowls
Ingredients
- 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp paprika
- 4 cups chicken broth
- 1 13 1/2 oz. can coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Salt and pepper, to taste
- 1 lb. thin rice noodles
- 4 boiled eggs, halved
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- Lime wedges, for serving
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Add the onion and garlic and sauté until fragrant and softened.
- Add the chicken to the pot and cook until browned on all sides.
- Add the curry powder, turmeric, and paprika to the pot and stir to combine.
- Pour in the chicken broth and coconut milk and stir until well combined.
- Add the fish sauce, brown sugar, salt, and pepper to the pot and stir until everything is well combined.
- Bring the mixture to a boil and then reduce the heat to low. Simmer the soup for 20-25 minutes or until the chicken is cooked through.
- While the soup is cooking, prepare the rice noodles according to package instructions.
- To serve, divide the rice noodles among 8 bowls. Ladle the soup over the noodles and top with boiled egg halves, chopped cilantro, and green onions.
- Serve hot with lime wedges on the side.
1 comment
This Burmese Ohn No Khao Swe recipe is incredibly easy to follow and yields great results.
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