Kowshey Courtesy Of: Rahul Datta, New Brunswick Community College Kowshey 8 servings 8 Potatoes, grated 5 Eggs 10 Boneless chicken breasts, cut into pieces 2 Medium sized onions, grated 90 mL or 6 Tbsp Ground ginger 90 mL or 6 Tbsp Ground garlic 3 tins Coconut milk and equal amounts of water Chili powder, to taste 8 packets 2 minute noodles 30 mL or 2 Tbsp Lime Juice Spring onions, finely chopped for garnish Chili Garlic Oil 50 mL or 1/4 cup Oil 1 Clove garlic, finely chopped 30 mL or 2 Tbsp Chili powder and salt Soak grated potatoes in salt water for 10 minutes. Dry the potatoes on napkins. Place a little oil in a frying pan and deep fry potatoes. Set aside.

Put the eggs in water and boil for 15-20 minutes to make hard boiled eggs. Set aside.

To prepare chili-garlic oil, pour 1/4 cup (50 mL)of oil in a pot. Fry the garlic till a light brown colour. Add the chili and salt. Take the pot off heat and set aside.

Put some oil in a pot and fry onions till they are light brown. Add the ginger and garlic into the pot. Fry on medium heat till light brown. Then add the chicken into the pot. Fry for 5 minutes, remembering to stir the chicken. Add the chili along with the coconut and water mixture into the pot. Add some salt to taste and cook until it comes to a boil. Keep on stove at low heat.

Boil water in a large pot. Add the noodles and leave for 2 minutes.

Divide noodles into soup bowls. Divide mixture and pour over the noodles. Pour a little lime juice on top. Pour on a few drops of the chili-garlic sauce along with the grated, deep fried potato and some finely chopped spring onions. Cut the hard boiled eggs into slices and lay a few slices on the side of each bowl.