Foreign student International Culture Exchange Society

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(Serves for 6-8 person)

Ingredients:

• 1 medium chiken - cleaned and cut into pieces
• 3 tomatoes - chopped
• 3 potatoes -quartered
• 1/2 pumpkin - quartered
• 2 large onions -chopped
• 2 cups thick coconut milk
• 2 cups thin coconut milk
• 1/2 cups ground cashewnuts

Ingredients (A)

• 2.5cm piece stick cinnamon
• 2 cloves
• 3 cardamons
• 6 black peppercorns

Ingredients (B)

• 5 cm piece ginger
• 1 pod garlic

Ingredients (C)

• 6 dried chillies
• 1 small piece turmeric
• 2 tsps aniseed
• 1 cup oil
• salt to taste

Method:

1. Heat the oil in a heavy-bottomed pan and fry onions until golden.
2. Add tomatoes and fry for a few more minutes.
3. Add ground spices(A),and fry for a few minutes.
4. Add(B) and fry for 2 minutes.
5. Add(C) and fry well.
6. Add the chicken and fry,stirring well,till oil separates.
7. Pour in the thin coconut milk,and add the potatoes. Then add the pumpkin, stirring well. Leave to simmer till chicken is tender.
8. Add thick coconut milk and ground cashew-nuts. Season to taste and serve hot.

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(Serves for 6-8 person)

Ingredients:

• 24 sheets spring roll wrappers
• 150 gms prawns and 150 gms chicken meat {Minced}
• 1 medium carrot - grated and cooked for 2 minutes
• 1 small cucumber - shredded
• 2 eggs - beaten, made into omelette and shredded
• 2 pieces beancurd - fried and shredded
• 6 stalks spring onions - shredded
• 20 Iettuce leaves
• 4 cloves garlic - crushed
• 3 green chillies - sliced
• 3tbsps oil
• Salt, pepper and sugar to taste

Sauce:

• 2 cloves garlic and 2 red chillies {Minced}
• 1 tsp salt
• 1 1/2 tbsps sugar
• 1/2 cup vinegar
• 1 1/2 tsps water

Method:

• Mix all the sauce ingredients together, stirring until sugar dissolves.

1. Heat oil and fry minced chicken meat and prawns.
2. Add garlic and fry until meat changes colour.
3. Add chillies and spring onions and cook for 2-3 minutes, stirring occasionally.
4. Add strained vegetables, sugar and cook for 5 minutes, then add shredded cucumber and bean curd. Moisten the filling with sufficient water.

1. Spread lettuce leaf on each spring roll wrapper and top with a spoonful of filling.
2. Garnish with shredded omelette. Roll up and wet the edges to stick them down.

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If you have any advice or comments please mail to

hiros-yu@jed.uec.ac.jp

fedu-wg@fedu.uec.ac.jp