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Kua Kling (Southern Thai-Style Red Curry)

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It is a traditional Southern Thai dry spicy red curry. It can make sliced pork, sliced beef or chicken, or mushrooms or. Season it with brown sugar and serve with rice. Ingredients 2 tablespoons oil (any vegetable oil you can use for this) ¼ cup Red curry paste ( This is my inspired version, not traditional, Original Thai Red curry paste is using for this)  1 teaspoon turmeric powder 2  chiles, thinly sliced 500 gm Cauliflower (You can use Meat or Mushroom instead of Cauliflower) ½ teaspoon dark brown sugar 2 teaspoons soya sauce Rice for serving For Red Curry paste 1 shallot (chopped, or 1/4 cup purple onion) 1 stalk fresh lemongrass (minced, or 3 tablespoons prepared lemongrass paste) 1 to 2 red chilies 4 cloves garlic 1 thumb-size piece galangal (or ginger, peeled and sliced) 2 tablespoons tomato ketchup 2 tablespoon fish sauce (or 2 tablespoons soy sauce, plus salt to taste) 2 tablespoons lime juice (freshly squeezed) 1 1/2 to 2 tablespoons chi...
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Chinese Vegetable Spring Roll

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This Chinese spring roll appetizer stuffed with vegetables is easier to prepare. This delicate but filling appetizer has its origins in the annual Chinese Spring Festival. The first spring rolls featured fresh vegetables from the harvest. Ingredients 3 cups cabbage  1 medium carrot ¼ cup bell pepper 2 sprigs of spring onions 1 to 2 tsp olive oil 1 to 2 tsp soya sauce 1 tsp vinegar ¼ to ½ tsp pepper powder or crushed Salt Spring roll wrappers 1 cup oil Preparation Add oil to a hot pan add all the vegetables (Cut all of the vegetables to approximately the same size, so each ingredient blends together.) except spring onions. Fry on a high flame until half has done keep it as crunchy. Add soya sauce and vinegar, mix well. Once it's done add onion greens, pepper, and a very little salt as soya sauce has salt in it. Mix all well and off the stove. Allow it to cool. Now take the spring rolls wrappers and put them on butter paper. Spread o...
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