It’s safe to assume that everyone loves spring rolls. Be it fresh or fried, veggie or meat, Vietnamese or Cambodian or Thai style, these appetizers are universally loved. This recipe is Cambodian style meaning that unlike the thin and crispy rice paper used by the Vietnamese to wrap the rolls, the Cambodians mostly use wheat paper so the rolls, when fried, are more golden and are crispier. I personally prefer the rice paper version but feel free to use whatever you fancy.
[recipes Serving=2 Time=”30mins” Difficulty=”Easy”]
- 100gms taro (or white potato or sweet potato)
- 50gms chicken (or pork or mushrooms)
- 20gms carrot
- 2-3stalks spring onion
- 1/2tspn chicken stock/knorr/buillion
- 1tspn soft brown sugar
- 1/2tspn black pepper powder
- a pinch of salt
- 1ltr vegetable oil (or sunflower oil) for frying
- 5-10sheets of rice paper or wheat paper
- Peel taro and carrot. Grate finely, add to a bowl, mix and set aside.
- Finely slice spring onions, add to the bowl (do not mix).
- Finely slice the chicken and mince with the knife until it resembles a paste. Add to the bowl without mixing.
- Add chicken stock, salt, sugar and black pepper to the bowl. Squeeze and mix for a couple of mins until ingredients are combined.
- Take one sheet of wrapping paper and set it on a smooth chopping board. Spoon 1tbspn of filling at the edge of the wrapping paper. Spread the mixture to resemble a tube about 6cms long and begin rolling the paper. when rolled half way, fold the sides in and continue rolling the paper. Repeat until all the filling is used up.
- Heat oil in a deep frying pan on medium heat. Add the spring rolls one at a time. Fry for a few minutes on one side till golden, turn over and repeat. Repeat this step once more till spring rolls are golden brown on both sides.
- Remove from pan and drain on a kitchen towel.
- Serve with a sweet chilli dipping sauce!
Delicious chicken cooked in a mild spinach based sauce. I fell in love with this the first time my mom cooked it for me.
- 1.25kgs chicken on bone (drumsticks or thighs)
- 1/2kg spinach, rinsed
- 125gms coriander
- 4 green chillies
- 2 medium tomatoes
- 1 small onion, finely chopped
- 1 cup pre-fried onions, blended to a paste
- 1 bay leaf
- 4 green cardamoms
- 1/4th star anise
- 3tspn Kitchen King masala (or any other chicken masala)
- 4tspn fresh ginger garlic paste (ratio 1:4 ginger to garlic)
- 1.5tspn coriander powder
- .5tspn cumin powder
- Salt, to taste
- 8tbspns sunflower oil
- Marinate chicken with 1tspn ginger garlic paste and 1/2tspn salt for 1hr.
- Boil chicken on low flame till half cooked, around 30mins.
- In another pot, boil spinach. Blend this with fresh coriander and green chillies.
- Heat oil in a wok. Add the bay leaf, cardamoms and star anise.
- After 30secs, add onion and fry on high heat till it turns pinkish.
- Add ginger garlic paste and fry for 3mins.
- Turn heat to low. Add kitchen king masala. Fry for 2mins.
- Add tomatoes, coriander powder, cumin powder, pre-friend onion paste. Fry for 5miins or till raw taste of masalas is gone.
- Add spinach puree, fry for 5mins.
- Add chicken, cover and cook till chicken is cooked through.
- Serve with fresh rotis!
This is a very easy recipe (like most of my other recipes). Saying that, I have “cheated” by using readymade black bean paste but the end result was good so I thought of putting it up here.
- 400gms chicken breast, diced
- 1 large green pepper, diced
- 1 large red pepper, diced
- 1 medium onion, diced
- 2 green chillies (optional)
- 3 cloves garlic, finely chopped
- 2tbspn dark soy sauce
- 1tbspn chilli sauce
- 3tbspn rice wine
- 2tbspn sunflower oil
- 3tspn corn flour
- 1cup hot water
- 3tbspn black bean paste
- Marinate chicken with the garlic, soy sauce, chilli sauce and rice wine. Refrigerate for 1-2hrs.
- Heat half the oil in a large wok and fry the marinated chicken until cooked. Keep aside.
- Heat the remaining oil, throw in all the veggies and stir fry for 2-3minutes. Add the black bean paste and stir fry till veggies are cooked but stick crunchy.
- Add the cooked chicken to the wok. add the hot water and bring to a boil.
- Mix corn flour with 3tspn cold water and make a paste. Add to sauce, simmer until the gravy thickens.
- Serve with egg noodles or rice!
This is another of my favourite curry recipes. Actually, if I put something on the blog they are invariably from my favourite list. It might be time consuming to make this dish but it is very straightforward.
I’ve called this dish Dry Chicken Curry coz I was in the mood to eat a dry-ish curry that day and the name just stuck. Besides, most of my recipes are experiments so I usually have random names for them. Nevertheless, the taste is what matters and the recipe is on the blog for a reason 🙂
- 5tbpsn sunflower oil
- Whole spices (1 bay leaf, 2 inch stick cinnamon, 5 cloves, 10 peppercorns)
- 2 tspsn cumin seeds
- 2 very large onions, finely chopped
- 5 green chillies, chopped
- 1 heaped tbspn of fresh ginger paste
- 1 heaped tbspn of fresh garlic paste
- 1/4 tspn turmeric
- 3 tspn coriander powder
- 1.5 tspn of paprika
- 1 tsp of chicken masala (optional)
- 1/2 tspn of salt
- .6kgs boneless chicken thigh
- Handful of fresh chopped coriander
- Heat oil in a large pan. Add whole spices and cumin seeds and wait till aroma is released, 1-2mins.
- Add onion and chilli. Fry on medium heat till onion is really soft (about 45-60mins). Stir regularly.
- Add ginger and garlic paste and cook for 3-4mins.
- Add rest of the ingredients (except chicken and fresh coriander) and fry till masala is cooked, around 15mins.
- Add whole chicken thighs and fry (flipping once) till both sides turn white.
- Add 2 cups boiling water to almost cover the chicken. Bring to boil.
- Turn heat to medium and cook chicken, without covering pan, for 1hr15mins (or till chicken is almost cooked). Add more hot water if needed, in 1/2 cup increments, while the curry cooks. Break chicken pieces as they are getting cooked (or leave whole if you prefer it that way)
- Add coriander and cook for another 15mins. (If you want a drier sauce like below, turn up the heat so the sauce dries up a bit)
I made this curry for the first time a few weeks ago and it turned out really good! Even my sister (who has assumed the role of food critic while I stay with her in Germany) approved the dish. The ingredient list might be long but once you’ve gathered what you need the method is very straightforward.
- 1kg chicken on the bone
- 5tspn Chicken Korma Masala
- 1tspn coriander powder
- 1tspn cumin powder
- 1/4cup yoghurt
- 2 bay leaves
- 10 peppercorns
- 5 cloves
- 3 green cardamoms
- 2inch cinnamon stick
- 1tbspn ghee
- 1tbspn sunflower oil
- 1 large onion, finely chopped
- 1.5tbspn fresh ginger paste
- 1.5tbspn fresh garlic paste
- 2 medium tomatoes
- 1/2cup pre-fried onions
- 1tbspn tomato paste
- 3 green chillies (optional)
- 1tbspn kasuri methi (dried fenugreek leaves)
- Mix all ingredients for marinade and keep aside for couple of hours. (If you don’t have Korma masala, substitute with 1.5tspn coriander powder, 1.5tspn cumin powder, .5tspn turmeric, 2tspn paprika)
- Heat ghee and oil, in a wide and deep frying pan, on medium heat.
- Add the whole spices. Fry for 1 minute till aroma is released.
- Add chopped onions. Cook on medium heat till onions are soft and golden brown in colour, around 30mins-45mins.
- Add ginger and garlic paste and fry for 5mins.
- Add chicken with marinade and cook for 15mins, turning over chicken pieces once.
- While chicken is frying make a paste of the tomatoes, pre-fried onions, tomato paste, chillies and 3/4cup of water.
- Add paste to the chicken and bring to boil.
- Lower heat, cover and cook for 50minutes.
- Crush kasuri methi in palm and add to the sauce, stir through. Cook for another 5mins.
- Remove from flame and let sit for 15mins.
- Serve with naan or rice.