Wondering how to make your Burmese Khow Suey or noodles/rice-based dishes or stir-fries even more interesting? Look no further than Shop Burma Burma. The retail arm of Burmese specialty restaurant Burma Burma launched its new retail selection comprising ready-to-cook sauces, paste and snacks on the restaurant premises on September 8. The thoughtfully curated assortment includes Balachaung (crunchy spice blend), lotus stem chips, chilli garlic oil drizzle, and Khow Suey curry paste, a signature offering of the brand that was reintroduced as a repackaged item. The spice mix/ toppings, ready-to-cook paste/sauce and snacks are all made in-house.
Live demo cooking by chef Vikrant Sablok at Burma Burma
The condiments add a touch of authentic Burmese flavours to your everyday meals. For instance, experience a party of flavours in your mouth as you relish your noodles generously drizzled with the chili oil containing flakes of dried chilies and chopped fried garlic that leaves your palate with a zesty tingle. Add a touch of spiciness and tang to your noodle-based dishes with the Khow Suey curry paste. The product description box says it’s made with the treasured family recipe (of co-founder Ankit Gupta). Sprinkle some crunchy goodness of the spice blend containing fried onion, garlic and crushed peanuts on your fried chicken and liven up any dull, boring dish.
“With the launch of Burma Burma’s new retail offering, we come closer to bringing the taste of Burma from our family kitchen to yours. Burma Burma is not just a restaurant but a celebration of the spirit of Burmese culture and life and with our retail offerings of ready-to-cook pastes, spice mixes, crunchy nuts and toppings, and essential sauces to level up your
stir-fries, rice, and noodle dishes in a matter of minutes. We hope to add special flavours to your home cooking,” said Ankit Gupta, co-founder, Burma Burma.
On the occasion, the restaurant held a special live cooking demo with Chef Vikrant Sablok, senior sous chef, Burma Burma, and t2 got to experience a flavour bomb of dishes. t2 noted down a few of the recipes for our readers.
Broccoli & Asparagus Steamed Buns
Prep time: 10 minutes
Cooking time: 5 minutes
How to cook: Heat some oil in a wok. Add the chopped garlic, ginger, and onion. Sauté until fragrant. Once the ingredients are sauted well, add the broccoli florets, asparagus cubes and Burma Burma Malar Stir-fry Sauce, and toss together. Season with salt and sugar. Thicken the sauce to your desired consistency. The filling is now ready. Now to prepare the buns, first split the baos and apply a thin layer of butter to each half. Fill each bun with the prepared asparagus and broccoli mixture. The next step is to steam the buns for 5-6 minutes. Garnish the buns with black sesame seeds. Place the buns in a bun basket and serve. Enjoy your delicious Broccoli Asparagus Buns!
Oh No Khow Suey
Prep time: 10 minutes
Cooking time: 20 minutes
How to cook: In a large pan, heat some oil over medium-high heat. Once the oil is hot, add sliced shallot and sauté until it becomes translucent. Stir in Burma Burma’s Khow Suey Curry Paste and cook for a minute or two to release its flavours. Pour in coconut milk and water and keep stirring to combine everything well. Add vegetables — carrot, French beans, baby corn, green zucchini, yellow zucchini, and broccoli. Allow the mixture to come to a gentle boil, then reduce the heat and simmer until the vegetables are tender, which should take about 10-15 minutes. While the curry is simmering, cook the noodles separately according to the package instructions. Drain and set them aside. To serve, place a portion of cooked noodles in each serving bowl. Ladle the hot Khow Suey curry over the noodles, making sure each bowl gets a good amount of vegetables and flavourful broth. Lastly, to garnish, add chopped spring onions, brown onions, and a touch of Burma Burma’s chilli garlic oil for extra freshness and a flavourful kick.