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Burmese Coconut Chicken Noodles (Own-nort Khaukswe)
Mi Mi Khaing
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Ingredients

Main Dish

3 1/2 pounds chicken
1/2 teaspoon turmeric
1 tablespoon salt
8 pints water
2 pounds grated coconut
2 cups minced onion
1/2 cup minced garlic
5 whole dried chilies OR 1 tablespoon paprika
1 cup oil
6 ounces dry rice noodles*
2/3 cup gram flour
2 tablespoons fish sauce

Small Accompainiments

Rice noodles as above
8 duck or fowl eggs
1/2 cup dried chili powder
3 sliced onions
1 cup chopped spring onion greens
5 limes
2 pounds dry wheat noodles
*In the U.S.A., “Thai Rice Vermicelli” is best.
Methods
Disjoint chicken. Rub with turmeric and salt. Boil in 5 pints water for 20 minutes.
Extract coconut milk (Can). Keep thick cream separate from thin milk. Use about 6 cups hot water altogether.
Soak 5 chilies in water and pound. Minced onion and garlic may be pounded also. Heat 2 tablespoons oil and fry chili over low heat to get red oil. OR fry paprika in hot oil till red oil is obtained. Drain out paprika.
Remove meat from chicken bones. Dice it small. Smash bones, return to cooking water and re boil to get good stock. Strain before use.
Heat oil and fry rice noodles crisp, taking care not to burn. Remove from fire and drain off crisps carefully. When cool, keep airtight till serving time.
Reheat oil and fry pounded or minced onion and garlic till aroma-tic. Add chicken meat and fry till moisture is absorbed. Strain in stock. Make a paste of gram flour, add to pot, and stir well to prevent sticking.
When pot boils again, add thin cream of coconut, lower heat to simmer.
Add fish sauce to taste. Add thick coconut cream and red chili oil to float. Lower Lire and keep curry hot.
For small accompaniments:

Hardboil eggs and slice finely. Pan roast chili powder till dark and fragrant. Soak sliced onions in water. Chop spring onion greens finely. Cut lime wedges.
In a large pot, boil wheat noodles fast, keeping heat high. Test, and when done, drain, run cold water through, drain again, and mix with a trace of oil, tossing well.
Serve noodles on a long serving dish; serve curry piping hot in a big tureen; chili powder and sauce in small dishes; sliced onions, lime wedges, chopped greens, and sliced eggs on plates; and crisps in- a large bowl.
Using cereal or soup bowls, put 3/4 cup noodles in each and over noodles put 1 1/2 cups hot curry. Add small accompaniments as desired, mix, and eat quickly before noodles become too swelled.

Reviews
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