As an ancient kingdom, Sri Lanka has preserved its most precious wealth, culture, traditions and delicacies. There are few foods that can be called "self" in Sri Lanka, because it is influenced by many factors. For example, foods from South India and North India, Persia, Malaysia, the Netherlands and Portugal can all be found in Sri Lankan cuisine, 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 different. For example, Kandy's Sinhalese cuisine focuses on alpine vegetables and fruits, while coastal cuisine takes the seafood given by God to the extreme. Tamil cuisine combines South Indian cuisine, which is especially popular in the northern city of Jaffna.
After many tourists come to our lovely island and taste our delicious food, they will sell our exquisite and delicious food to their families and friends. Add some pepper and leaves, add some this and that, pour in salt water and stir, then taste, and adjust the dishes according to the four seasons. This is how Sri Lankan dishes are made. 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 words used by Sinhalese people. Nowadays, in addition to the famous "rice and curry", these exotic dishes are also well-known and become part of Sri Lankan cuisine. Let's introduce some coconut foods to you here, such as funnel, funnel string, pittu (food made of steamed flour in bamboo tube and fresh coconut), kiri bath, rotti, kottu rotti, lamprais and biriani. South Indian cuisine includes dosai (a kind of shortbread as thin 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 that goes 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 coarse sugar, which can be enjoyed with milk, rice or funnel. Curd (curd) is made of milk, which is another traditional dessert popular with honey.
Simple recipes ...
1. Spicy curry chicken
Chicken curry is very popular in Sri Lanka. Various 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
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 and 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, bake all seasonings on medium heat, and keep turning the pan until the seasonings turn golden brown without burning. Bake uncooked rice until golden brown, put all seasonings in a bowl, grind them and put them in a vacuum tank. You can also use baking 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 add salt, pepper and baking curry powder to taste.
Add oil to a deep pan, heat it, and stir-fry onion, garlic and ginger until they smell fragrant 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 and water when it smells, and turn off the heat.
Cover 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 paired with simple dishes or important dishes. Besides serving as a side dish of rice, it can also be eaten with crusty 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 remove seeds.
1 curry leaves
1 "plate wave leaf"
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 it until cajanus cajan is cooked. Add salt and coconut milk, adjust the taste as needed, and then turn off the heat.
3. Fish wrapped in shredded noodles (fish in crumbs)
Make sure the selected fish is fresh and cut 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 taste for a few hours.
Immerse the fish completely in the egg.
Put a cup of bread crumbs on the table, or put them on paper. Put the fish fillets on the bread crumbs, wrap the fish in the bread crumbs, and then shake them to excess bread crumbs.
Heat the oil and add 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, otherwise the broken bread may fall off.