We prefer Cevaps made with lamp/beef/pork and always Vegeta and soda water which makes them moister and helps them brown. We make them Serbian style and serve with Lapinja bread.

Reviewed On: Jul. 21, 2008

Normally for 2 tablespoons of curry paste you would use 1 can of coconutmilk. Kapocha or eggplants (Thai) would be good in a green curry. I prefer pork in green curry. Chicken is great with red or yellow curry paste with potatoes. I have been cooking Thai for 25+ years. I have learned from many in Thailand during my over 30 trips about The Kingdom. BTW fresh water chestnuts are wonderful and sweet normally used in stirfries by Thais. Canned are starchy and not a usual ingredient for a Thai curry.

Reviewed On: Jul. 21, 2008

We love cevaps! Our son-in-law is Serban and he taught me to make them. Just wish I had a real recipe for Lapinja! He doesn't use egg, but uses soda water. I also do this plus Vegeta, and smoked paprika. Sometimes I caramelize onions and add to the meat mixture. Always serve with hot Ajvar (Zergut is good brand).

Reviewed On: Jul. 11, 2008