Hey ladies, my mom is Memon and she taught me how to make it because my husband loved it when she made it. I am in the States right now but when I get back we can have a khow sey night...I'll cook!![/quote
cant wait for you to hit the desert..:)
Erum, see if you know any Pakistani/ Indian Memons. Their mums or grandmums would know how to make the dish if their families have histories of trade in Rangoon.
hey thanks, but i think i m gonna have a hard time finding someone with that background...:)
Hey ladies, my mom is Memon and she taught me how to make it because my husband loved it when she made it. I am in the States right now but when I get back we can have a khow sey night...I'll cook!!
My grandmother (like any self-respecting housewife from the Memon community) makes khow suey at home. And chaaza (this amazing mung-bean thread noodle with chick-pea lentils, meat cooked in coconut milk, heaps of fresh chopped coriander and spring onion, caramelized onions, and a twist of lime juice). My dad's Burmese friend would come over to our home when he missed his mom's cooking (she couldn't leave Burma due to the strict regime). My grandmother streamlines the preparation by freezing the slow-braised meat in coconut milk in small portions.
Khow suey has a similar flavor profile to Malaysian laksa curry.
Erum, see if you know any Pakistani/ Indian Memons. Their mums or grandmums would know how to make the dish if their families have histories of trade in Rangoon.
Since this is a really old thread i m assuimg by now some burmese restaurants would have opened in town. I so badly wanna try khowsuey heard so much about this dish.
Any one knows a good burmese restaurant?