my kitchen: vietnamese spring rolls and chicken tikka masala

Courtesy of Carrefour supermarket and a little elbow grease in the kitchen- my first time making Vietnamese OR Indian food. It's been hard to find Vietnamese spring rolls like this in Taipei since the place I went to seems to have gone out of business. I found it very tricky to soak the rice paper just right.. I think the water was too hot and this particular rice paper had a grid on it, which made it tear easily. But we managed to salvage a few. This package of rice paper includes the noodles too, but I probably wouldn't buy it again! I made these before I read these tips on oishiieats, but I did manage to wrap it with the shrimp facing out. I will have to try grilling the shrimp because I can practically smell the flavor from her pictures. Also, I bought some new rice paper with the rose on it the other day to try out along with the special dipping sauce. We'll see how that goes!

lunch:



dinner:

As for curry out of a can, you definitely have to add water and the tip on the can to add plain yogurt- I thought gave it that extra creaminess and slight sweetness that took it from average to above average, since the curry already has a slightly tangy lemon flavor already in the Tikka Masala. I stirfried the onions first a little bit and then cooked the chicken, before I added the curry and simmered it for a bit. I wish I had had bought some basmati rice or naan to go with it. I would definitely try the other varieties from Patak's Original brand if I see it again at the supermarket. I'm all about the shortcuts.