Making Ohn no (coconut milk) khow suey (noodles) is a long drawn laborious process, with every ingredient freshly made. Here’s a shortcut method I learnt from my mom.
1 packet of egg noodles
2 breast pieces of chicken, cut into small pieces
1 tsp chilli powder
½ tsp turmeric powder
1 tblspn fish sauce
1 large onion, chopped
1 inch piece of ginger
half pod of garlic
lemon grass with roots
1 small tetra pack of coconut milk
1 tblspn lightly roasted gram flour (besan)
Garnish- chilli flakes- spring onions or coriander leaves- lime- hard boiled eggs
Boil a packet of egg noodles and keep aside.
Marinate the chicken pieces with turmeric, chilli and fish sauce for half an hour.
Grind onion, garlic and ginger into a rough paste, then fry till golden brown. Add chicken, and lightly pounded lemon grass roots. Once it’s cooked add water (about 1 litre), coconut milk, gram flour and salt to taste. Tie the lemon grass into a bunch and boil with the soup till the flavours fill your kitchen.
To serve, place some noodles in a bowl, top it with soup, and add garnishing as per your preference.