Shan village khaut swe from Burma: Rivers of Flavor by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shallot oil; Garlic oil; Red chile oil; Red chile powder; Chopped roasted peanuts; Palm sugar water

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on February 04, 2013

    Pg. 266 The dish is almost like an Asian Bolognese as it is noodles topped with a meat/tomato sauce. The seasonings are different of course but the composition is very similar. The end result yields a lovely umami sauce with delicious garnishes that give it heat and pungency. The only issue with the dish is that the noodles don't absorb much of the sauce as they are cooked separately and not tossed. I would think that tossing the noodles into the wok at the end might make for a better blending.

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