How to Make Cambodian Curried Sweet Potato Balls Asian Cooking Recipe Cuisine

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Cambodia Curried Sweet Potato Balls


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 1 lb sweet potatoes or taro root, boiled or baked peeled

 2 tbsp sugar

 1 tbsp curry powder

 1 oz. fresh ginger, peeled and grated

 1 ¼ cups glutinous rice flour or all purpose flour

 Salt

 Sesame seeds or poppy seeds

 Vegetable oil, for deep-frying

 Dipping sauce (any salty and/or spicy sauce will suit)


Directions:

 Mask the sweet potato in a bowl. Beat in sugar, curry powder and ginger. Add the rice flour and salt and wok into a stiff dough – add more flour if necessary.

 Pull off lumps of the dough and mould them into small bowls. Rolls the balls on a bed of sesame or poppy seeds until they are completely coated. 
Heat enough oil for deep frying and fry the balls in batched until golden. Drain on kitchen towels. Serve the balls with wooden skewers to make it easier to dip and eat.



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For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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