Name: Panthe kaukswe
Yield: Serves four
Cuisine: Burmese
Ingredients: 2 tbsp fish sauce; 3 tbsp chickpea flour (besan); ½ cup water; 1 tsp chilli powder; 3 onions, chopped; 300 g (10 oz) fresh egg noodles; 2 chillies, chopped; 1 tbsp finely chopped ginger; 2 litres (3½ pts) chicken stock; 1 tsp ground coriander; 2 tsp ground cumin; 1.5 kg (3 lb) chicken, cut into 8 pieces; 1 cinnamon stick; 2 tsp ground turmeric; 3 tbsp peanut oil; 3 cloves of garlic, chopped; 3 cups thick coconut milk

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Like Burma itself, these aromatic, curried noodles draw heavily on the cultures of India and China. Traditionally, the dish is made with a type of bean thread noodle known as pekyasan, but thin egg noodles give the dish more substance.

Ingredients

3 onions, chopped
3 cloves of garlic, chopped
2 chillies, chopped

Method

Using a mortar and pestle, pound the onion, garlic, chilli, ginger, chilli powder, cumin, coriander and turmeric powder to a paste.

Heat oil in a pan and cook spice paste for about 5 minutes, until aromatic. Add chicken pieces and fry for a couple of minutes, coating the pieces well with the spice mix. Add cinnamon stick, pour on chicken stock and simmer, covered, for 35 minutes. Remove

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Panthe kaukswe

Ingredients

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