Burmese Khow Suey

Burmese Khow Suey, a beautiful creamy and tasty soup which I had in a fine dining restaurant at Pune.
I became crazy with its creamy delicious taste and beautiful aroma, I couldn't stopped myself for having more than 1 servings and neglecting chicken and fish fingers altogether. Its served with variety of toppings and that's makes it more delicious, just add a dash of fresh lemon juice and that taste gets you. So I decided to replicate this at home. After referring 1-2 recipes from Internet here is my version for the same.

Ingredients:
2 cups of thick coconut milk
1 onion finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp turmeric
4-5 curry leafs
1 tsp coriander powder
1 tsp cumin seed powder
2 tsp oil
1 tsp Indian yellow lentil (chana daal) powder
1 root of lemon grass finely chopped


Method:
Add 1 tsp oil in woke and saute onion first till they become pink in color
Add in ginger and garlic pastes and saute a while.
Add in turmeric powder, curry leafs, coriander powder, cumin seed powder, chopped lemon grass and saute for while.
Let this mixture cool down, then add in yellow lentil powder and blend to make a fine paste, you can add little water just to make sure no lumps are left in paste.
Add in 1 tsp oil and saute this paste for a while, season with salt and red chilly powder (if you wish to make it bit hot)
Stir in coconut milk and now you should start getting aromas of all the spices, simmer for while.
You can add little water if mixture become too thick, just simmer for a while if water is added.
Thats it "Khow Suey" is ready.

This is how it should look

How to serve it:
Serving this soup is an art altogether which determines final taste of your soup.
Generally these toppings are used:
- roasted unsalted peanust
- red chilies cut in thin strips (de-seeded)
- finely chopped fresh coriander leaves
- fried noodles
- finely chopped fried garlic cloves
- lime wedges
- boiled rice noodles
- sprouts

All toppings added

 I served by adding little fried noodles, roasted peanuts, red chilly stripes, coriander leaves, garlic and dash of fresh lime juice, and topped with soup. Trust me it looks and taste delicious.

Final product 

Orange butter cookies

I do not own this recipe, This recipe belongs to Stephanie from joyofbaking.com, I have modified original recipe to use oranges instead of lemon. This recipe does not use any sort of flavoring agent and completely organic substances. Thanks Stephanie for this lovely buttery treat.

All credit goes to Stephanie for this wonderful buttery cookies.

Ingredients:

2/3 cup (135 grams) granulated white sugar

1 tablespoon (6 grams) freshly grated Orange zest (outer orange skin of Orange) (about 2 Oranges)

14 tablespoons (200 grams) unsalted butter, at room temperature (used Low fat butter)

2 large egg yolks (35 grams), at room temperature

2 cups (260 grams) all purpose flour

Orange Glaze:

1/2 cup (55 grams) confectioners sugar (powdered or icing sugar), sifted

1-2 tablespoons of freshly squeezed orange juice.

How to do it:

In a small bowl mix the sugar with the orange zest.

In the a separate bowl beat the butter and sugar until creamy smooth (1 - 2 minutes).  

Beat in the egg yolks. Scrape down the sides of your bowl as needed.

Add the flour mixture to the batter and beat just until the mixture starts to form large clumps. 

Make nice smooth round of dough, divide the batter in half and shape each half into a log that is about 6 inches (15 cm) long and 2 inches (5 cm) wide. 

Wrap each log in plastic wrap and place in the refrigerator until firm (at least four hours or up to three days). (Can freeze the unbaked logs for up to two months.)

Preheat your oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper. 

Once the logs have become firm, with a sharp knife, slice each log into 1/4 inch (.5 mm) thick cookies. 

Place the cookies on your baking sheet, spacing about 2 inches (5 cm) apart. Bake for about 15 - 18 minutes, or until the edges of the cookies are golden brown. 

Remove from oven and let them cool

Orange Glaze (Optional)

Place the confectioners sugar in a small bowl. 

Add enough Orange juice to make a mixture that flows slowly from your spoon. Drizzle the tops of the cookies with the glaze. Let dry for about 1-2 hours before placing in an airtight container.

Variations from my side:

1. I used Nutrilite/Amul lite butter (low fat contents)

2. Since butter already has some salt I didn't used any salt with flour.

3. Cookie dough became little bit soggy, so I added 2 Tbsp flour and 1 Tbsp powdered sugar 

to make sure dough does not become sticky and holds its shape.

4. you can cut them in any size/shape. I used rectangular shape, since my daughter loved rectangular cookies more :)