As an ancient kingdom, Sri Lanka has preserved its most precious wealth, culture, traditions and delicacies. There are few Sri Lankan cuisines that can be called "bring your own", because influenced by many factors, South India, North India, Persia, Malaysia, the Netherlands and Portugal can all be found in Sri Lankan cuisines, and they combine to form a delicious food.
Like other countries, the most typical food in Sri Lanka exists among the people. There are a lot of local dishes on the island, and the local cooking methods are also different. For example, Kandy's Sinhalese cuisine is dominated by alpine vegetables and fruits, while coastal cuisine takes the seafood given by God to the extreme. Tamil cuisine is a blend of South Indian cuisine and is especially popular in the northern city of Jaffna.
Many tourists come to our lovely island, taste our delicious food and sell our exquisite and delicious food to their families and friends. Add pepper and leaves, add this and that, add salt water and stir, then season, and adjust the dishes according to the four seasons. This is how Sri Lankan cuisine is done. Sri Lanka doesn't need cookbooks because people here practice in the kitchen every day. The basic food on the island is the famous "rice and curry", which is made of rice, including meat and vegetables, other side dishes and curry.
Over the years, our island has been invaded by Portugal, the Netherlands and Britain, and we often trade with Indians, Arabs, Moors and Malays. They brought many dishes, peppers, and some characters used by Sinhalese people. Nowadays, in addition to the famous "rice and curry", these exotic dishes have become famous and become part of Sri Lankan cuisine. Here, I would like to introduce some coconut foods, such as grasshoppers, grasshopper skewers, pittu (food made of steamed flour and fresh coconuts in bamboo tubes), kiri bath, rotti, kottu rotti, lamprais and biriani. South Indian cuisine includes dosai (a crisp as paper), masala dosai steamed rice cake, idlis and Biriani. The menu is very long. Each dish has its own unique cooking method, and the most interesting thing is the side dish or curry with the main course, which makes it hard to resist its temptation.
Another art of Sri Lankan cuisine is the art of enjoying it. In restaurants or many Sri Lankan families, you will find people eating with their fingers instead of forks or spoons. There is no better way to enjoy Sri Lankan food.
Finally, dessert: another feature of our dishes. You can choose ice cream, cake or fruit, but what attracts tourists is these strange-looking desserts. Wattalapan can remind you of sucrose cakes, and kitul peni (molasses) is like maple syrup, which is used in traditional dessert making. Kitul peni hardens into Jaggery (coarse sugar) and is enjoyed with milk, rice or funnel. Curd (curd) is made of milk, which is another traditional and popular dessert with honey.
Simple recipes ...
1. Spicy curry chicken
Chicken curry is very popular in Sri Lanka. A variety of peppers are added to the thick soup, and the peppers are baked and ground to achieve the best flavor and taste. Chicken curry can be enjoyed with white rice or curry rice.
Materials:
Four chicken legs
1 spoon salt
1 tablespoon pepper
2 tablespoons baking curry powder *
3 tablespoons oil
2 onions, shredded.
3-4 chopped garlic, crushed.
1 "ginger, chopped.
4-5 green peppers, shredded, can be seeded.
2 tablespoons Chili powder
4-5 cardamom, gently press.
4-5 cloves of clove
2 inch cinnamon stick
1 lemon grass, cut into strips
1 curry leaves
1 ? "Ye Lan is forbidden.
2 tomatoes, cut into pieces
A cup of warm water
Grilled curry powder:
8 ounces of coriander seeds
1 spoon pepper seeds
2 tablespoons washed dehydrated uncooked rice.
4 ounces cumin
1 curry leaves
10 cardamom, just seeds.
2 ounces of sweet cumin
4 inch cymbidium leaf
2 inch cinnamon stick
2 tablespoons fenugreek
5 bunches of lilacs
Method:
Make curry powder, roast all the seasonings on medium heat, and keep turning the pan until the seasonings turn golden brown and don't burn. Bake the uncooked rice until golden brown, put all the seasonings in a bowl, grind them and put them in a vacuum tank. You can also use baked curry powder sold in the supermarket instead.
Separate the chicken leg meat from the bone with a knife, cut each piece into 3-4 knives, and season with salt, pepper and roasted curry powder for later use.
Add oil to a deep pot, heat it and stir-fry onion, garlic and ginger until they smell delicious and turn golden yellow. Add other seasonings, but don't add chicken pieces, green peppers and tomatoes yet. Stir-fry quickly, don't stir-fry, add Chili powder, pour chicken pieces, tomatoes, water and turn down the heat when it is fragrant.
Cover tightly and simmer for about 45 minutes. If the curry becomes too dry, add more water and salt as needed.
2. white curry
It is Sri Lankan's favorite curry, which can be served with simple dishes or important dishes. Besides serving as a side dish of rice, it can also be eaten with hard bread.
Materials:
pigeon pea
a glass of water
1 onion, chopped.
4-5 chopped garlic, cut in half.
3-4 green peppers, cut into strips and seeded.
1 curry leaves
1 "plate wave blade
1 inch cinnamon stick
Scoop turmeric powder
Spoon Chili powder
Spoon salt
A cup of thick coconut milk.
Method:
Wash cajanus cajan, put it in a saucepan, add water and other raw materials, but don't put salt and coconut milk yet. Turn on the fire, turn off the fire after boiling, and cover the pot until the cajanus cajan is cooked. Add salt and coconut milk, adjust the taste as needed, and turn off the heat.
3. Fish wrapped in shredded noodles (Seer in crumbs)
Make sure the fish you choose is fresh and cut it in the middle.
Materials:
12- 15 fish? "thickness
Salt and pepper for pickling.
Scoop turmeric powder
1 tbsp Chili powder
3-4 parts of lime
Fresh bread crumbs used to wrap fish fillets.
1-2 eggs, stir well.
Frying oil
Method:
Wash the fish and dry them with kitchen paper.
Marinate with salt, pepper, turmeric, Chili powder and lime juice.
Let it stay for a few hours to taste.
Soak the fish completely in the egg.
Put a cup of bread crumbs on the table, or put them on paper. Put the fillets on the bread crumbs, wrap the fish in the bread crumbs, and then shake them to the excess bread crumbs.
Heat the oil and put only one or two pieces of fish at a time until the color turns golden yellow. Remove the pan from the fire and put the fish on the oil-absorbing paper to absorb the excess oil.
Pay attention to control the oil temperature, or the broken bread may fall.