Beef Khao Suey (Khaosay)
A Burmese specialty, spaghetti with coconut sauce served with either tender beef or chicken and garnished with assorted condiments. Truly a fantastic and exotic dish! You can use the same recipe to make Chicken Khao Suey, just substitute the beef with boneless chicken and cook using the same method. It will take less time to get done and you will not need as much water during cooking of the chicken, otherwise everything else stays the same!
First prepare the steak mixture
Heat the oil and fry the chopped onion. When it gets translucent, add the ginger and garlic pastes. Fry for a minute, then add the tomato paste and cook for a few minutes. Now add the beef cubes and the spices, and stir fry for about 5 minutes, then add about 1 cup water and cook until the beef is tender. Add more water if necessary.
You can alternatively cook this in a pressure cooker for about 15-20 minutes depending on what cut of beef you're using. Once ready, set aside.
For the coconut sauce
In a bowl, whisk together yoghurt, gram flour, turmeric powder, red chilli powder and water until completely blended. Pour into a pan and cook on medium heat until it thickens and is cooked through. Now add the coconut milk whilst stirring continuously. Cook for about 20 minutes and when it’s done, adjust salt then add the lemon juice and mix well. Then turn off the heat. Set aside.
Boil 1 packet of spaghetti with a salt and a bit of oil, drain and you can now assemble your dish.
In a serving plate, place your boiled spaghetti, then pour the coconut gravy over it, followed by the beef gravy in the center. Garnish with condiments of your choice.