Okay, this isn’t really my kitchen or my recipe. K and I have a friend that’s Chinese Burmese (Chinese that were born and raised in Burma a.k.a Myanmar, whatever you want to call it) and his mother often makes traditional Burmese dishes. This time she made ohn-no-kauk-swe (pronounced cow swey), or Coconut Chicken Noodle Soup. Our friend was kind enough to invite us over to have some.
The soup is often considered a breakfast dish. It’s thick, rich and creamy – definitely way too heavy to eat on a regular basis. This soup is filled with stewed chicken, wheat noodles, a thick coconut broth, and a load of garnishes including a hard-boiled egg, fried chickpea cracker, cilantro, and lemon. I asked our friend’s mother how long it took her to prepare the meal and she kindly told us it took her an entire day to make the dish.
Check out an easy version of the recipe after the jump.
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Innya Lake Restaurant
586 San Mateo Ave
San Bruno, CA 94066
K and I discovered this place when we took my little niece and nephew to swimming lessons several weeks ago. We’ve always been a fan of Burma Superstar and were curious to know what other Burmese restaurants tasted like. Innya Lake is a Chinese Burmese fusion restaurant that serves classic dishes from both countries. Innya did get poor reviews on their Chinese food, but the Burmese food was actually pretty decent.
K and I were the only people in the restaurant. The dishes were clean and the waiter was patiently attentive at the back table of the restaurant. They spoke Chinese there and K overheard them discussing a possible closure due to poor business.
Ohn-No-Kauk-Swe (Coconut Chicken Noodle Soup) – Ohn-no-kauk-swe takes your average chicken noodle soup to a whole ‘nother level. It is a very rich and creamy. This hearty soup is packed with noodles, egg and chicken with a heavy dose of coconut milk, making it soothing and comforting on a cold day.
Samosas – I love these samosas. They remind me of the kind I used to buy in bulk from a woman in Daly City. The samosas are wrapped in a thin crispy wrapper and filled with a curry potato mixture. The smooth creamy inside with the crispy outside makes a tasty snack.
Tea Leaf Salad – This was very different than the one I’m used to at Burma Superstar. The dish was actually very tiny and it didn’t have lettuce. It was merely fermented tea leaves, fried peas, fried garlic, peanuts, sesame seeds and jalapeños. The salad was doused with a light oil and thoroughly mixed. I thought the salad was satisfactory. I would recommend the salad at BS before this one.
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