Burmese Fall Feast: Khao Soi

Noodles might just be my favorite food. Ever. Growing up, I had an obsession with any and all noodle dishes – from my mom’s homemade stir fry noodles & veggies, to soupy, masala-filled Maggi in India, I loved it all. Living in Indonesia for four years was pretty much food heaven (mie goreng, anyone?) and I’m probably the only American college kid who didn’t hate having to live on ramen.

So when I saw a new noodles recipe floating around on Instagram for the Burmese coconut curry and noodles dish Khao Soi, I knew I had to try it at home. I had tried Khao Soi at a family friend’s home and I remember loving the unique combination of coconut milk, chicken, and egg noodles. SO yummy!

My recipe is slightly adapted from Mallika Basu (my new favorite Indian food blogger!) so feel free to explore both and adapt based on your tastes. The great thing about Khao Soi is that it’s completely customizable – want more spice? Throw in some extra chilli powder. Vegetarian? Food Fashion Party has a great recipe for a vegetarian version of this. Do it your own way, enjoy, and let me know if you try this at home!


Getting the ingredients prepped: spring onions, egg noodles, fried onions, eggs (I ended up only using two), cilantro 


Cooking the delicious chicken coconut curry to pour over the noodles


Pouring generous amounts of chicken curry over the noodles






Ingredients (serves 2 generously…with leftovers!)

6 chicken thighs
1/4 large onion, diced
6 garlic cloves, finely diced
1/2 teaspoon ginger paste
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 teaspoon chili powder
1 small can coconut milk
Salt and pepper, to taste
2 servings of egg noodles (if you can’t find egg noodles, ramen packets, stir fry noodles, or even pappardelle works!)


2 eggs is plenty, but feel free to add more if you’d like more protein
3 spring onions, chopped up
1/4 large onion, diced


There’s two parts to this dish: making the chicken curry and preparing the garnishes. To prepare the chicken curry, heat oil in a large pan. Fry the onions until they become golden brown. Add in the garlic and ginger until everything is nicely mixed together. Then add the turmeric, garam masala, chili powder and stir for a few minutes. Drop in the chicken thighs and fry on each side for a few minutes. Stir the chicken with the mixture so that they’re nicely coated in the masalas. Add a cup of hot water and cover. Let the chicken cook for 15 minutes.

While the curry is cooking, prepare your garnishes and set them out in separate bowls for people to prepare their own noodles.

  • Boil eggs, cut into two separate pieces (you can also mash them up into little pieces like Mallika’s recipe)
  • Fry the onions and garlic together till they’re golden and a little crispy
  • Chop up the cilantro
  • Set out the spring onions
  • Cut the limes into small pieces
  • Cook noodles, per directions

Once the chicken is done cooking, shred each thigh into 2-3 pieces using two forks. Pour in the coconut milk and let simmer for a few minutes until the chicken is completely cooked in the coconut curry. Pour the curry into a large bowl. You can dress this up however you want, but this is how I did it:

  • Serve noodles in a bowl
  • Pour the chicken curry over the noodles until they’re submerged in curry
  • Top with onions, garlic, spring onions, and cilantro
  • Add the eggs on top
  • Squeeze some lime over the dish
  • Devour, and help yourself to seconds!

And voila – you’re done!

Bengali Salmon Curry (Macher Jhol)

Every family has that one meal that reminds them of home. It’s usually simple and uncomplicated, the meal that you remember eating on a weeknight after a long day of school and homework. For me, that dish is bhaat, daal, and macher jhol. Rice, lentils, and fish curry.

My family hails from West Bengal in India and we’re obsessed with fish. Growing up, we moved from the United Arab Emirates, to France, to Indonesia, to Texas and Bombay, but fish was always a staple with our dinner. The best part about living in different countries is that we would get to try different types of local fish (pomphret, carp, Indonesian gurami, Bengali hilsa), but always cooked as a simple macher jhol with Bengali spices. The ultimate comfort food that made our home feel like home, no matter where in the world we were.

I miss my mom’s fish curry every day. My recipe will never be as good as hers, but at least it satisfies my cravings for a little taste of home on cold Chicago nights. I hope you enjoy it as much as I do!


Pieces of salmon, cut in squares, marinaded in turmeric and salt 


Kalo jeere (black cumin) – the most important spice for Bengali cuisine! 


Salmon simmering in the light curry of onions, garlic, ginger, tomatoes and turmeric

Ingredients (serves 2) 

1 salmon fillet, cut in 4-5 squares
1/4 onion, diced
3 cloves garlic
1/4 tsp ginger paste
Salt, to taste
2 tsp haldi (turmeric powder)
1/2 tsp kalo jeere (black cumin)
1/2 tomato, diced (can be substituted with 1/2 tsp tomato ketchup or paste)


Marinade the salmon pieces in 1 and a half tsp of haldi and season generously with salt.

Heat oil on a non-stick pan – use your best judgment, but I usually add a little extra than I normally would. A little bit of extra oil makes curries more delicious! Once the oil is heated, pour the kalo jeere and let fry for 15 seconds. Add in the onions, garlic, and ginger and fry this mixture together for a minute or till the onions are slightly brown. Add in salt, tomatoes (or ketchup) and the remaining haldi. Stir for a minute on low to medium heat.

Increase the heat to high and gently drop in the salmon pieces. Fry the salmon on each side for a minute. Pour half a cup of water into the mixture and let the salmon simmer in this mixture for a few minutes. Turn off the heat and cover the mixture to let the salmon continue cooking until ready to serve. Do not overcook! The salmon will cook very quickly, especially if they’re cut into small squares, so just keep an eye on the fish and remove from heat so that they’re as soft and succulent as possible.

Serve with a plate of hot rice and make sure to mix it with the curry to enjoy the true flavor of ‘macher jhol’.



Creamy Handmade Fettuccine with Pancetta, Leeks, Mushrooms & Caramelized Onions

Two Fridays ago, my husband and I said “screw you, cold weather” and made creamy handmade fettuccine with pancetta, leeks, mushrooms, and caramelized onions. Drizzled with truffle oil. And generously topped with freshly-grated parmigiano-reggiano.

I know that’s the longest description EVER for something that basically sounds like carbonara, but each of these ingredients were essential for making this pasta the most decadently delicious thing I’ve ever made in my life. The combination of salty pancetta and mushrooms with the sweet caramelized mixture of leeks and shallots, with a touch of cream and truffle oil was just perfect. So perfect, that my husband immediately called his parents after polishing off his plate and invited them over for lunch the next day to sample leftovers. NBD.

You obviously don’t need to make the fettuccine from scratch in order to enjoy this recipe, but trust me, it’s so much better handmade. I’ve included the steps for making the dough below the pictures in case you’re interested in a fun pasta-making workshop with your girlfriends or significant other. It takes some time, but it’s fun and once you’ve tried handmade pasta, there really is nothing better. The texture and taste is just unbeatable! We had a blast turning our home into a little pasta factory–hope you enjoy the pictures and the recipes 🙂

What my kitchen looked like during this entire process:


Prepping the ingredients – pancetta, leaks, shallots, garlic, mushrooms, semolina flour, and lotsa cheese! 


The creamy mixture of pancetta, caramelized onions and leeks, and mushrooms. So good. 


Making the fettuccine – from scratch!




Voila! The final product. A little plate of heaven. 

Recipe for Handmade Fettuccine
*Straight from Bob’s Red Mill Semolina Flour recipe for basic pasta! 


1 and a half cups Bob’s Red Mill Semolina Flour
Half teaspoon salt, optional
2 eggs or 3 egg whites, beaten (we added in an extra yolk or two for the yellow color!)
2 tbsp. water
2 tbsp. olive oil

Combine the semolina flour and salt. Add beaten eggs, water and oil. Mix to make a stiff dough. Knead 10 minutes or until dough is elastic. Wrap dough in a towel or place in plastic bag and let rest for 20 minutes.

For this next part, we used our pasta machine (you can see the process on my Instagram @mrsgcg), but here’s what the recipe suggests if you don’t have a pasta maker:

On a lightly floured surface, roll out to desired thickness and cut as desired to make fettuccine. Bring large pot of water containing half teaspoon oil to a boil. Add pasta and cook until tender (this should take no longer than two minutes).

Recipe for the Sauce

Ingredients (serves 4) 

1 and a half tablespoons of olive oil
1 and a half tablespoons of butter
4 ounces pancetta, diced in small squares
2 shallots, thinly sliced
1 leek, thinly sliced (throw away the dark green and tough stems)
4 cloves of garlic, grated
Sea salt
1/2 cup or 3/4 cup heavy cream (depending on how creamy you want the sauce – can also be subbed with two tablespoons of Greek yogurt)
1 box of mushrooms
Truffle oil
Thyme leaves for garnishing


Heat the olive oil in a large pan on high heat. Once the oil is heated, add the diced pancetta, lower the heat slightly, and cook for 3-5 minutes until slightly brown. Stir frequently to make sure the pancetta doesn’t stick to the pan.

Add the butter to the pan, along with the sliced leeks, shallots and grated garlic. Saute this mixture for around 5 minutes stirring frequently, add in the mushrooms, and continue stirring for another 5 minutes until the leeks and shallots become soft and caramelized. Lower the heat, and fold in the heavy cream along with a splash of water, stirring all the ingredients until becomes a creamy mixture. Simmer the mixture for a few minutes, until the cream thickens. Season with sea salt and pepper – remember, the pancetta already packs a ton of salty flavor, so go easy on the salt! Turn off the heat till your cooked pasta is ready to be added into the mixture.

Once the pasta is prepared, transfer in small increments to the creamy mixture to make sure you’re happy with the pasta-to-cream ratio. Stir the pasta with the mixture until it’s evenly coated to your desire.

Suggested Plating

This is a beautiful lookin’ pasta, so make sure to dress it up just right! Serve the pasta hot on a plate with freshly grated parmigiano-reggiano. Garnish with thyme leaves and a few drizzles of truffle oil. A little bit goes a long way with truffle oil, so make sure it’s just a drizzle! Sit back, enjoy. With a big glass of red.

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