- Joined
- Aug 8, 2008
- Messages
- 3,619
- Points
- 48
http://tnp.sg/guide/story/0,4136,262426,00.html?
Hed Chef
Just fold them or roll them
By Hedy Khoo
November 22, 2010
[email protected]
DRESS: COURTESY OF MARCIANO LOCATION: COURTESY OF KITCHEN CULTURE AT LENG KEE ROAD MAKE-UP AND HAIR: MARGE IRWAN FROM MAKE UP FOR EVER ACADEMY (TEL: 6333 0678) TNP PICTURE: KUA CHEE SIONG
RULES are made to be broken. Well, some rules anyway.
The potato-filled samosa is a classic favourite not likely to lose its charm. But wrapping these deceptively simple-looking triangular packages can be tedious work, especially for a novice.
Which is why for those with banana fingers, why not break the rule and roll them up instead. Potato-filled spring rolls taste as good after a romp in hot oil.
To save time, invite a few pals for a samosa party.
Keep guests engaged and entertained by making them wrap or roll their own samosas.
The one rule they should not break is washing their hands before touching any food.
Certain rules must never be broken for the sake of hygiene and health. Good mental and emotional health.
Always abide by the unwritten rule of always remembering your partner's birthday or your wedding anniversary. Break this rule at your own peril.
Following rules are better than rueing a mistake when it comes to such matters. Unless you want to get an earful for the next 10 years. Or you could feed your agitated spouse with more crispy samosas. It's harder to nag and grumble with a sore throat.
--------------------------------------------------------------------------------
Curried potato samosa
INGREDIENTS
3 large potatoes, cut into small cubes
150g mixed vegetables
8 sheets of spring roll wrappers
170g fresh curry paste
Cooking oil
Water for boiling potatoes
1 beaten egg (for sealing the wrappers)
METHOD
Boil a pot of water. When boiling, add potato cubes. Boil for five minutes. Remove potatoes from pot, drain and set aside. Reserve cooking liquid.
Heat 4 tbsp of oil. Fry the fresh curry paste until brown. Add in the potatoes.
Take the reserved liquid, and add enough to cover the potatoes by 5cm. Set over medium heat and allow to boil until liquid has evaporated. Add the mixed vegetables. Stir and remove pan from heat.
Allow the mixture to cool down before wrapping.
Fill wok with enough oil to completely cover samosa when frying.
Over medium-low heat, fry each samosa until golden brown.
TO WRAP
1. Triangle shape
Cut each sheet of the square wrapper in half.
Taking one corner of the rectangular wrapper, fold over such that the left edge meets the top edge, and you get the first triangular fold. Spoon mixture under the triangular fold, then continue to fold over along the edges to get a triangle while sealing in the filling. Seal the edge by dabbing on the egg mixture.
2. Spring roll shape
Cut each sheet of the square wrapper in half if you prefer a smaller spring roll.
Place a spoonful of the potato filling about 4cm from the edge of the short side of the rectangular wrapper.
Fold along the length of the wrapper. The fold should be about 4cm in width, covering part of the filling. Do the same for other side of the rectangle.
These two folds will keep the filling tucked in as you finally fold up the wrapper to form a cylinder and seal the edge with the egg mixture.
Hed Chef
Just fold them or roll them
By Hedy Khoo
November 22, 2010
[email protected]
DRESS: COURTESY OF MARCIANO LOCATION: COURTESY OF KITCHEN CULTURE AT LENG KEE ROAD MAKE-UP AND HAIR: MARGE IRWAN FROM MAKE UP FOR EVER ACADEMY (TEL: 6333 0678) TNP PICTURE: KUA CHEE SIONG
RULES are made to be broken. Well, some rules anyway.
The potato-filled samosa is a classic favourite not likely to lose its charm. But wrapping these deceptively simple-looking triangular packages can be tedious work, especially for a novice.
Which is why for those with banana fingers, why not break the rule and roll them up instead. Potato-filled spring rolls taste as good after a romp in hot oil.
To save time, invite a few pals for a samosa party.
Keep guests engaged and entertained by making them wrap or roll their own samosas.
The one rule they should not break is washing their hands before touching any food.
Certain rules must never be broken for the sake of hygiene and health. Good mental and emotional health.
Always abide by the unwritten rule of always remembering your partner's birthday or your wedding anniversary. Break this rule at your own peril.
Following rules are better than rueing a mistake when it comes to such matters. Unless you want to get an earful for the next 10 years. Or you could feed your agitated spouse with more crispy samosas. It's harder to nag and grumble with a sore throat.
--------------------------------------------------------------------------------
Curried potato samosa
INGREDIENTS
3 large potatoes, cut into small cubes
150g mixed vegetables
8 sheets of spring roll wrappers
170g fresh curry paste
Cooking oil
Water for boiling potatoes
1 beaten egg (for sealing the wrappers)
METHOD
Boil a pot of water. When boiling, add potato cubes. Boil for five minutes. Remove potatoes from pot, drain and set aside. Reserve cooking liquid.
Heat 4 tbsp of oil. Fry the fresh curry paste until brown. Add in the potatoes.
Take the reserved liquid, and add enough to cover the potatoes by 5cm. Set over medium heat and allow to boil until liquid has evaporated. Add the mixed vegetables. Stir and remove pan from heat.
Allow the mixture to cool down before wrapping.
Fill wok with enough oil to completely cover samosa when frying.
Over medium-low heat, fry each samosa until golden brown.
TO WRAP
1. Triangle shape
Cut each sheet of the square wrapper in half.
Taking one corner of the rectangular wrapper, fold over such that the left edge meets the top edge, and you get the first triangular fold. Spoon mixture under the triangular fold, then continue to fold over along the edges to get a triangle while sealing in the filling. Seal the edge by dabbing on the egg mixture.
2. Spring roll shape
Cut each sheet of the square wrapper in half if you prefer a smaller spring roll.
Place a spoonful of the potato filling about 4cm from the edge of the short side of the rectangular wrapper.
Fold along the length of the wrapper. The fold should be about 4cm in width, covering part of the filling. Do the same for other side of the rectangle.
These two folds will keep the filling tucked in as you finally fold up the wrapper to form a cylinder and seal the edge with the egg mixture.
