There’s something about this deliciously fluffy golden bake that gets the heart all gooey with anticipation. Often hailed as the “dish to pray for” and a tough one to bake at almost all Masterchef Competitions, I’ve discovered this super easy recipe that never fails. All you need is room temperature ingredients, fresh cheese, precise measurements, a dollop of patience and a cool head.
This is one dish that will always take me back to Goa, yeah strangely it’s Goa! This is where I was introduced to the Burmese speciality, Khow Suey. We, my husband and me, had recently moved to Goa and had been invited to dinner to a friends place for dinner. What excited me about the dinner was that I was told this entree would have 30 odd ingredients. WOW! that sounded exotic. Even before I had arrived for dinner, I had built up an appetite. But the wheels in my mind were stuck on that one phrase, “30 ingredients, all in one dish!” I couldn’t wait to indulge.
And I would be lying if I didn’t say I was open-mouthed flabbergasted when the table was laid down! And I didn’t know how to spell the name of the dish I was sure I was going to devour down! The host had 13 odd bowls of tiny bites laid down, to that she added 5 bowls of sauces, a big bowl of rice, one of noodle and then sitting plump in the centre of the table was a luscious smooth coconut gravy with chicken. It was a sight to behold.
I’ve often had to entertain large groups of friends and family who don’t want me spending time in the kitchen when they are around. And yet they expect, yes I do spoil the ones I love, a three or four course meal.
The first time I was asked to stay out of the kitchen, I freaked! My meats and accompaniments were not done, the dessert was in the oven, the drinks were flowing but the starters were still being assembled. Disaster. There I was scooping out pies and spooning out fillings into little tartlets even as I guzzled my own ice filled glass of the poison of the day! Though the evening, or rather early morning, ended up with everyone being fabulously drunk on food and spirits, I ticked myself off mentally. No more last-minute cooking for this group of friends.