Food & Recipes ‐ Sri Lanka July 2011 - Dining for WomenFood & Recipes ‐ Sri Lanka July 2011 Sri...
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Food & Recipes ‐ Sri Lanka July 2011 Sri Lankan Cuisine • Rice and curry are staples of Sri Lankan cuisine. • Typical meals include curries of 9ish, meat or poultry, and curries made with vegetables and lentils. Condiments such as chutneys and sambols are included and may include coconut, onions, lime juice and chillies. Maldive 9ish (dried 9ish) is a 9lavor enhancer. 1 • There are three main types of Sri Lankan curry: White, Red and Black. White curries are, mild, based on coconut milk and very liquid. Red curries contain a large amount of chili powder or ground red chilies with a few other spices. Black curries are dark in color which is achieved by the roasting of the spices until they are a deep brown. 2 • In addition to cinnamon, a number of herbs and spices are commonly used in Sri Lankan cuisine: chilies, coriander, cumin, curry leaves, fennel, fenugreek, garlic, ginger, lemon grass, lime, onion, rampe (also known as pandan leaf) and turmeric. In This Month’s Recipes: ♀ Sri Lankan EAqueCe, Customs & Cuisine ♀ Menu & Recipes from Sri Lanka Cinnamon: A Sri Lankan Leading Export Sri Lanka is one of the world's leading exporters of cinnamon, producing about four‐fi=hs of interna>onal output as well as most of the choicest grades from the sweetly scented inner bark of the cinnamon tree. Cinnamon is the dried bark of various laurel trees in the cinnamomun family. Cinnamon s>cks are made from long pieces of bark that are rolled, pressed and dried. It's easy to forget the influence of cinnamon in world history. The spice in part lured explorers such as Vasco da Gama and Columbus to travel around the world and brave the storm‐ tossed seas. The use of cinnamon as a spice was known in ancient Egypt and is men>oned in the Old Testament. In the early days, it was collected in the wild, but a=er the coastal provinces were conquered by the Dutch East India Company, small commercial groves were planted in the late 18th Century. Cinnamon trees have a produc>ve life span of about 40‐50 years a=er which they have to be replanted. When that happens, growers receive generous subsidies from the government. Excerpted from: "BBC NEWS | In Pictures: Sri Lanka's Spice of Life, Bashing the Bark."
Transcript of Food & Recipes ‐ Sri Lanka July 2011 - Dining for WomenFood & Recipes ‐ Sri Lanka July 2011 Sri...
Food&Recipes‐SriLankaJuly2011
SriLankanCuisine
• RiceandcurryarestaplesofSriLankancuisine.
• Typicalmealsincludecurriesof9ish,meatorpoultry,andcurriesmadewithvegetablesandlentils.Condimentssuchaschutneysandsambolsareincludedandmayincludecoconut,onions,limejuiceandchillies.Maldive9ish(dried9ish)isa9lavorenhancer.1
• TherearethreemaintypesofSriLankancurry:White,RedandBlack.Whitecurriesare,mild,basedoncoconutmilkandveryliquid.Redcurriescontainalargeamountofchilipowderorgroundredchilieswithafewotherspices.Blackcurriesaredarkincolorwhichisachievedbytheroastingofthespicesuntiltheyareadeepbrown.2
• Inadditiontocinnamon,anumberofherbsandspicesarecommonlyusedinSriLankancuisine:chilies,coriander,cumin,curryleaves,fennel,fenugreek,garlic,ginger,lemongrass,lime,onion,rampe(alsoknownaspandan leaf) andturmeric.
InThisMonth’sRecipes:
♀ SriLankanEAqueCe,Customs&Cuisine♀Menu&RecipesfromSriLanka
Cinnamon:ASriLankanLeadingExport
SriLankaisoneoftheworld'sleadingexportersofcinnamon,producingaboutfour‐fi=hsofinterna>onaloutputaswellasmostofthechoicestgradesfromthesweetlyscentedinnerbarkofthecinnamontree.
Cinnamonisthedriedbarkofvariouslaureltreesinthecinnamomunfamily.Cinnamons>cksaremadefromlongpiecesofbarkthatarerolled,pressedanddried.
It'seasytoforgettheinfluenceofcinnamoninworldhistory.ThespiceinpartluredexplorerssuchasVascodaGamaandColumbustotravelaroundtheworldandbravethestorm‐tossedseas.
TheuseofcinnamonasaspicewasknowninancientEgyptandismen>onedintheOldTestament.Intheearlydays,itwascollectedinthewild,buta=erthecoastalprovinceswereconqueredbytheDutchEastIndiaCompany,smallcommercialgroveswereplantedinthelate18thCentury.
Cinnamontreeshaveaproduc>velifespanofabout40‐50yearsa=erwhichtheyhavetobereplanted.Whenthathappens,growersreceivegeneroussubsidiesfromthegovernment.
Excerptedfrom:"BBCNEWS|InPictures:SriLanka'sSpiceofLife,BashingtheBark."
RecipesOurthankstoCarolynMayersforprovidingmostofthefollowingrecipes.Ques>onsaboutthefollowingrecipes?e‐[email protected]
SriLankancuisineisverysimilartothefoodofsouthernregionsofIndia,isDELICIOUSandisscorchinglyhotinmostcases.Whiletheamountofheathasbeentoneddownquiteabitfromtheoriginalrecipeshere,Isuggestthatifyouarenotfondofspicyfoodyoureducetheamountofchilipepperevenfurther.
Thoughquiteafewrecipesusedfenugreek,thisisnotaspiceIhavedevelopedatasteforsoavoidedthose.TryitandseeifYOUlikeit.Foryoudessertlovers,IwasunabletofindanythingIthoughtseemedinteres>ngenoughtotry,thoughthesuperbcoconutpoundcakefromtheApril,CambodianrecipeswouldbeanexcellentchoiceastheyuseaTONofcoconutinSriLankancooking.Also,cinnamonisamajorcropsoifyouhaveafavoritecookieorevencinnamonicecreamrecipe(YUM!!),goforit.
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SriLankanEHqueJe
Dining:
• Useyourrighthandstoeat.• Usebreadorsmallballsofricetoscoopfoodoffyourplate.• Leavingasmallamountoffoodonyourplateindicatesthatyouhaveeatenyourfill.FinishingallyourfoodmeansthatyouaresAllhungry.
• ExpecttoleavewithinhalfanhouraSerthemealends.Mostsocializingoccursbeforethemeal.
GiMGiving:• Avoidflowers‐theyareusedinmourning.• Onlygivealcoholifyouaresuretherecipientdrinks.• Whiteorblackarethecolorsoffuneralsandmourning.• IftherecipientisMuslimavoidpigproducts,alcoholoranyfoodstuffsthatcontainmeat.• HindusshouldnotbegivengiSsmadeofleather.• GiveandreceivegiSswithtwohands.
Excerptedfrom:"SriLanka‐Language,Culture,CustomsandBusinessEAqueCe."ProfessionalTransla>onServices|Interpreters|InterculturalCommunica>on&Training.<hCp://www.kwintessenAal.co.uk/resources/global‐eAqueCe/srilanka.html>.
Menu
CucumberSambol(CucumberSalad)KukulMasBaduma(RoastedorGrilledChicken)FishCurrywithTomatoSriLankanPalakDal(Len>lswithSpinach)YellowRiceWambatuCurry(SriLankanEggplantCurry)HotCabbageandSpringOnionSEr‐fryAlasahaNivithiBadum(PotatoeswithSpinach)CinnamonIceCream
Therearemorerecipesatthesesites,many,manymorethatIwantedtotry:
hdp://www.asianonlinerecipes.com/online_recipes/srilanka/srilanka.phphdp://www.asianspicyrecipes.com/recipes/sri_lanka/sri_lanka.phphdp://www.infolanka.com/recipes/index.htm
IdohopeyouenjoySriLankanfoodasmuchaswedid!
CucumberSambol(CucumberSalad)Adaptedfromhdp://www.asianonlinerecipes.com/online_recipes/srilanka/cucumber‐sambol.php
Therearelotsofsambolrecipesonthefirstsitelistedaboveandtheyareinfinitelyflexible.Thisoneremindsmeofanold‐fashionedcucumberandonionsaladmyDadusedtomake,onlycoconutmilkisusedinsteadofsourcream,andlemonjuiceinsteadofvinegar.Theaddingofthelemonjuicetothecoconutneutralizesitsflavoranyouarele=withalovely,creamydressing.ItiscucumberseasoninmostoftheU.S.now,soenjoysomefreshcucumbersfromyourfarmer’smarketandsupportyourlocalfarmers!Serveatroomtemperaturebecausecoconutmilksolidifiessomewhatwhenitgetstoocold.Serves4–6,dependingonthesizeofthecucumbers.
2–3medium‐sizedcucumbers,peeledandthinlysliced1–2tsalt3scallions,thinlysliced¼tredpepperflakes1jalapenopepper,seededandminced(op>onal,recommended)½‐¾ccoconutmilk(thethickerthebeder–andIusedfullfat)1–2Tlemonjuice
Placealayerofcucumberslicesinacolanderandsprinklewithsomeofthesalt.RepeatunAlyouhaveusedupalltheslices.Allowtosit,todrawoutsomeofthewaterfromthecucumbers,foraboutanhour.Pressonthecucumbersattheendofanhourtohelpremovemoreliquid,thenrinsebrieflybutthoroughly,tossingwithyourhandsanddrainverywell(Ievendriedminewithsometowels.).Placecucumbersandscallionsinabowllargeenoughtoaccommodatetossingthesalad.Mixtogethertheremainingingredientsinasmallbowl,sArringwelltocombine.Thedressingshouldbefairlythick.Allowtorestfor10minutes,thenaddtocucumber/scallionmixture.Tosswellandservewithinanhourortwoifpossible.ItwillsAllbefineaSerthat,thedressingwilljustbethinner.
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KukulMasBaduma(RoastedorGrilledChicken)Adaptedfromhdp://www.asianspicyrecipes.com/recipes/sri_lanka/kukul_mas_baduma.php
WewereinthemiddleofaheatwavewhileIwhileIwastes>ngtheserecipes–whichIguessmadeitmoreauthen>csinceitisSOhotinSriLanka!Anyway,Itellyouthissimplytosayitwastoohottoturntheovenoninthehouse,soIchosetogrillthischickenrecipeinsteadofcookingintheovenanditcameoutbeau>fully!hopeyouenjoyit.Serves6
2lbs.chickenparts,yourchoice,boneinorout,withskinornot2clovesgarlic,minced2Tfreshginger,minced¼tgroundblackpepper¼tgroundcinnamonlargepinchgroundcloves,upto1/8t2Tvinegar(Iusedricebutcideroranotherwouldbefine)4Toil¼tsugar¼‐½tsalt(Iusedalmost½)Pinchturmeric
Combinealloftheingredientsfromgarlicthroughturmericinasmallbowlandmixwell.Placechickenandspicemixtureintoalarge,leakproofplasAcbagandsmooshthechickenaroundunAlthespicesarewelldistributedalloverthechicken.Sealbagandallowtomarinateforatleast2hoursorupto8hours,“re‐smooshing”fromAmetoAmetomakesureallthechickenhasspicemixonit.Preheatgrilltomediumheat.Cookchickenpiecesovermediumheat(indirectpreferably)forapproximately40minutesforbone‐in,lessforboneless,dependingonyourchoiceofparts,orunAlthejuicesrunclearwhenstuckwithafork.Thighswilltakelongerthanbreasts.Servewarmoratroomtemperature.
FishCurrywithTomatoAdaptedfromhdp://www.asianonlinerecipes.com/online_recipes/srilanka/fish‐curry‐tamarind.php
ThisisNOTatomatobasedcurry,butratheracoconutmilkbasedcurrywithsomeaddedtomato.Asnaptomakeandabsolutelyscrump>ous.Iusedhalibutinthisrecipe,butanyfirmwhitefish,orevenshrimporscallopscouldbeusedinthis,justadjustthecooking>me.Whateveryouusethepiecesshouldbefairlysmallandofrela>velyuniformsizesoastofinishcookingallatthesame>me.Thisisaverypredylightorangecolorandlooksbeau>fulwiththecabbages>r‐fryafewrecipesdown.Enjoy!Serves4
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1lb.firmwhitefishsuchashalibutorgrouper,orsmallscallopsorshrimp(shelled)1mediumonion,coarselychopped3clovesgarlic1Tchoppedginger½‐¾cchoppedtomato,eitherfreshorcanned,yourchoice(Iusedcanned)2Toilofchoice1½Tcurrypowder¼‐½tredpepperflakes(dependingonhowhotyoulikethings)¼‐½tsalt1tflour2ccoconutmilk(again,thickerisbeder,andIusedfull‐fat)
Rinseanddrythefish.Whateveryouareusing,youneedtocutitintoapproximately1½inchpieces–smallbitesized.SmallshrimporscallopswillprobablybeokleSuncut.Setaside.PlaceonionthroughtomatoinbowloffoodprocessorandprocessunAlwellpureed.Heatoilinalargesaucepanovermediumheat.Addpureedmixtureandcookapproximately5minutes,orunAlsomeoftheliquidcooksoff.SArinthepepperflakesandcurrypowderandcookfor1minute.SArintheflourandsaltandcookfor1minutemore.Addthecoconutmilkandturntheheatuptomedium‐high,sArringwellunAlallingredientsarewellcombined.CookunAlcoconutmilkboils,sArringoccasionally.AddthefishofchoiceandsAr.Cook2–3minutesoverthisheatthenreduceheattomediumormedium‐low,justenoughtokeepitbubblingjustabit.Cookanother8minutesorso,lessforscallops,orunAlfishiscookedthroughandopaque.Servehotoverrice,preferablybasmaA.
SriLankanPalakDal(LenElswithSpinach)Adaptedfromhdp://www.cookingandme.com/2009/06/sri‐lankan‐palak‐dal‐recipe.html
Anotherpredydish,especiallyforadal,andawonderfulveganentréealterna>ve.Withmorevegetablesinitthanyourtypicaldal,thisoneseemslighterandmoreinteres>ngthanmost.Welovedit.Serves6,atleast
1½credsplitlen>ls1‐10oz.boxfrozenchoppedspinach,thawedanddrained2Toil½tmustardseeds(preferablybrown)1smallonion,finelychopped½tredpepperflakes3clovesgarlic,minced¼tgroundcinnamon½tcuminseeds½cchoppedtomato,eitherfreshorcanned(Iusedcanned)1½ccoconutmilk(anykindwillworkheresolightisOK)¼‐½tsalt
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RinsethelenAlsandpickthemoverforstonesanddebris.Placeinalargesaucepanandcoverwithwatertocoverbyaboutaninchandahalf.Turnheattohighandbringtoaboil.SArandreduceheattomedium‐low.CooklenAlsforabout10–15minutesorunAltheyarejusttenderandnotdissolved–ifyoucookthemtoolongtheywillfallapartcompletely.Drainandsetaside.Heatoilinanotherlargesaucepanovermediumheatandaddmustardseeds.Cookfor2minutesthenaddonionsthroughcuminseeds.Sauteforabout6minutesthenaddtomatoes.SArwellandcookforanotherminute.AddthespinachandsAritin.Reduceheattomedium‐low,andcook5minutes.AddlenAlsandsArgently.AddcoconutmilkandsaltandsArgentlybutwellenoughtocombineeverything.Reduceheattolowandsimmerfor5minutes,uncovered,sArringoccasionallytopreventsAcking.Servewithrice.
YellowRiceAdaptedfromhdp://paradisaya.tripod.com/recipes/yellow.html
Yellowandblackriceismorelikeit!ItISyellow,butthereissomuchblackpepperitthatitreallyisspeckled.Thiseasyrecipewouldcomplimentanyofthedishesgivenhere,butespeciallythecabbage,andthechicken.Irecommendusingbasma>rice.Serves8
3crice,preferablybasma>4Tghee(clarifiedbuder)orbuder2mediumoronelargeonion,mincedlargepinchgroundcloves¼‐½tgroundblackpepper2tgroundcardamom1tsalt1½tturmeric4ccoconutmilk1cwaterFreshparsley,minced(op>onal,forgarnish)
Washricethoroughlyanddrainincolander.HeatgheeorbuCerinalargesaucepanovermediumheat.Addonionsandcook6minutes.Addcloves,pepper,cardamom,saltandturmericandsAr.AddriceandsArwellunAlriceiscoatedwithspices.Addcoconutwaterandwater,sAr,andraiseheattohigh.Bringtoaboil,sAragainandreduceheattomedium‐lowtolow.Simmer,covered,for20minuteswithoutpeeking.Removefromheatandallowtositanother10minutes.Servehot.
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WambatuCurry(SriLankanEggplantCurry)
Adaptedfromhdp://cookingaroundtheworld.co.uk/2010/08/01/sri‐lanka‐%E2%80%93‐rice‐and‐curry/
Betweenthefryingoftheeggplantandthesmoothnessofthecoconutmilkthetextureofthisisdelighuullycreamy.Thisvegetabledishwouldalsomakeanothergreatveganentrée,servedwithrice.Serves6
1largeorseveralsmallereggplants,aboutapoundandahalf¼coil3Tfreshginger,minced1jalapenopepper,seededandminced½tturmeric¼tredpepperflakes(op>onal)1Tvinegar½tmustardseeds½‐¾ccoconutmilk½tsalt1Tsugar
Cuttheeggplantintostripsabout2incheswideby4incheslong.Heatoilovermediumtomedium‐highheatinalargeskilletorwok.AddeggplantinsmallbatchesandsAr‐fryunAlgoldenbrown.Removeandplaceonpapertowelstodrain,andrepeatunAlalleggplantiscooked.Reduceheattomedium‐low.IfthereisalotofoilleSoveraSercookingtheeggplant,removeenoughsothereisonlyabout2TleSinthepan.Placethegingerthroughmustardseedsinthepanandsautéabout2minutes.Addcoconutmilk,saltandsugar,sArandcookanother2minutes.Addthecookedeggplantandsimmerabout5minutes.Servehotoratroomtemperature.
HotCabbageandSpringOnionSEr‐fryAdaptedfromhdp://www.infolanka.com/recipes/mess3/13.html
Iusedredcabbageforthisanditisgorgeous!Verysimple,easyandquick,andoneofthosedishesyouwillfindyourselfmakingtogowithyourregulardinners–theflavorswouldcomplimentawidevarietyofmaincourses.Youmaymakeitwithgreencabbage,ofcourse,andsavoycabbagewouldbepredy,too.Butifyouneedcolortrythered!Serves6
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1mediumsizedheadredcabbage,thinlysliced2Toliveoil4–6scallions,cutinto1‐inchpieces,greensandwhitesseparated¼tupto1tredpepperflakes(Iusedaround½anditwasperfectforus)3Tfreshginger,minced¼tsalt
Heattheoilovermediumheatinawokorverylargeskillet.Addthescallionwhites,gingerandredpepperflakesandcook,sArringfor2minutes.AddthecabbageandsaltandsAr‐fryforabout6minutes.YoumayaddaliClewaterifitseemsdry.Addthescalliongreensandcook,sArring,foranother3–5minutes,dependingonhowwellcookedyoulikeyourcabbage.Servehot.
AlasahaNivithiBadum(PotatoeswithSpinach)Adaptedfromhdp://www.infolanka.com/recipes/mess3/4.html
ThiswasmyhusbandTom’sfavoriterecipethismonthandpronouncedthatwecould“havethisagain”,codefor“pleasemakethisformeagainbecauseIlovedit”.Wearesoluckythatthepotatoesinthegardenstartedcominginjustin>meforthisone!Spicy!Reducetheamountofpepperflakesifyouwantitmilder,butdonotomitthemcompletelyoritwilllosetoomuchcharacter.
Serves6
6mediumtomedium‐largeredpotatoes,orawholebunchoflidleones,about1½lbs.4Toilofchoice(Iusedsafflower)1mediumonion,chopped1tcuminseeds1tredpepperflakes(orlesstotaste)4clovesgarlic,minced3Tfreshginger,minced1–10oz.boxchoppedfrozenspinach,thawedanddrained¼‐½tsalt
Scrubanddrythepotatoes.Cutintoabout1‐inchcubes.Heatoilinalargeskilletorwok,preferablynon‐sAck,overmedium‐highheat.Addthepotatoesandsauté,sArring,unAltheyaregoldenbrownonallsides.Removeandplaceonpapertoweltodrain.Reduceheattomedium,addonionandcookforabout5minutes.Addcuminseedsthroughgingerandcook,sArring,foraminuteortwo.Addthespinachandsaltandcookfor5minutes,sArring.AddpotatoesandcookunAlheatedthrough,about3minutes.Servehot.
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AddiAonalrecipe:
CinnamonIceCreamFromtheFoodNetworkhdp://www.foodnetwork.com/recipes/gale‐gand/cinnamon‐ice‐cream‐recipe/index.html
2cupshalf‐and‐half2cupsheavycream1/2vanillabean,splitlengthwise1cinnamonsAck3/4teaspoongroundcinnamon9eggyolks3/4cupsugar
Inasaucepanovermediumheat,heatthehalf‐and‐half,cream,vanilla,cinnamonsAckandgroundcinnamon,whiskingoccasionallytomakesurethemixturedoesn’tburnorsAcktotheboComofthepan.Whenthecreammixturereachesafastsimmer(donotletitboil),turnofftheheatandlettheflavorsinfusefor10minutes.
Whisktogethertheeggyolksandthesugar.Inathinstream,whiskhalfofthecreammixtureintotheeggyolkmixture.Thenpourtheegg‐creammixturebackintothesaucepancontainingtherestofthecreammixture.Heatovermediumheat,sArringconstantlywithawoodenspoon.At160degrees,themixturewillgiveoffapuffofsteam.Whenthemixturereaches180degreesitwillbethickenedandcreamy,likeeggnog.Ifyoudon’thaveathermometer,testitbydippingawoodenspoonintothemixture.Runyourfingerdownthebackofthespoon.Ifthestriperemainsclear,themixtureisready;iftheedgesblur,themixtureisnotquitethickenoughyet.Whenitisready,quicklyremoveitfromtheheat.
Meanwhile,inabowl,puttwohandfulsoficecubesintheboCom,andaddcoldwatertocover.Restasmallerbowlintheicewater.Pourthecreammixturethroughafinesieveorchinois(toremovethevanillabeanpiecesandcinnamonsAcks)andintothesmallerbowl.Chill3hours,thenconAnueaccordingtothedirecAonsofyouricecreammaker.
AddiHonalSources
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1hCp://en.wikipedia.org/wiki/Sri_Lankan_cuisine
2Ibid.
