Chef TV

Asian Episode – Burmese Coconut Noodles
May 30, 2007, 10:11 am
Filed under: Cooking Basics

Myanmar or Burma is the largest country in mainland Southeast Asia.

Myanmar’s coastline is along the Bay of Bengal and the Andaman Sea. But it is bound by the following countries: Bangladesh and Assam, India, China, Laos and Thailand. So it shouldn’t be surprising that not only is its cuisine influenced by the many countries that surround it.

Burmese Coconut Noodles of Wynn Wynn Ong

“ I base my cooking on feel and taste so I don’t have a strict recipe or measurement to follow.  The ingredients and measurements are purely guides.” 

Serves 6 

Coconut Soup: 
Chicken broth (about 6-8 cups)
6 whole peeled shallots (sibuyas tagalog)
2 large cloves crushed garlic
3 cans of good quality thick coconut cream
1 large can of garbanzo (drained, peeled, and pureed)
Thai fish sauce*
Optional: 1 pack high grade squid balls, deep fried whole
1 dozen quail eggs, hardboiled and peeled Spiced Chicken Topping: 
1 kilo filleted chicken thighs, sliced to nail-sized pieces
A few pinches of tumeric powder
Spanish paprika (for color)
Chili powder (for intensity of flavor)
Thai fish sauce or high grade native patis
1/2  whole garlic, pounded well
Good oil (Corn or coconut) 
Chili oil: 
1 small can tomato paste
1 Tbsp chili powder
A dash of tumeric1/2 cup waterOil 
8 hard boiled eggs, sliced (lengthwise or round is a matter of preference)
1 whole large white onion, sliced thinly
200 grams fresh coriander, chopped
200 grams chives, chopped
1/2 cup fish sauce
Chili flakes (not chili powder)
10 siling labuyo, chopped
1/2 kilo fish cake, deep fried, then sliced
200 grams of dry palabok noodles, deep fried until crisp and golden, drained
Wedges of 3 whole  fresh lemon
Wedges of 3 whole fresh lime or native dayap 
Noodles 1 kilo fresh egg noodles, blanched in boiling water to clean and remove excess salt
500 gram pack of spaghetti, boiled with a little salt and oil, and drained 

  1. Boil chicken broth.
  2. Put in the shallots, and crushed garlic.
  3. Pour in the coconut cream. Let boil. Meanwhile, do the chicken topping.
  4. To the sliced filleted chicken thighs, add some turmeric powder, Spanish paprika and chili powder. Add the fish sauce.
  5. In a preheated pan with oil, sauté the chicken mix with garlic until cooked. Set aside.
  6. To the boiling soup, add the coconut cream. Simmer
  7. Prepare the chili oil by mixing chili powder, turmeric and tomato paste.
  8. Heat oil in a pan, add the chili mix and the water. Pour into the coconut soup.
  9. Add the quail eggs and squid balls to the coconut soup
  10. Make another batch of chili oil.
  11. Pour into the simmering coconut soup.
  12. Add the pureed garbanzos. Boil soup again before removing from the stove.


  1. Place noodles into a bowl.
  2. Top with the spiced chicken.
  3. Add the condiments according to taste.
  4. Ladle in the coconut soup as well as the quail eggs and squid balls.
  5. Serve with the condiments.

2 Comments so far
Leave a comment

hi! could you please post the recipe of the special turon and the strawberry, banana gelatin cake? thanks! 🙂

Comment by wax

excellent food % dessert, i try it at home with ma hommes austrian friends.for example (Burmese Coconut Noodles of Wynn Wynn Ong) and ur (strawberry banana gelatin cake)gretings from vienna austria!!!

thanx cheftv

Lourence :-):-)

Comment by lourence

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