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Sri Lankan Cookbook: Traditional Sri Lankan Recipes Made Easy

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I have designed scrumptious original menus which are authentic, simple, and fun to prepare – ideal if you’re a curious cook, you’re a traveller to Sri Lanka, you want to give a foodie friend a great gift experience, or perhaps even if you’re a Sri Lankan who wants to enhance your repertoire of genuine Sri Lankan home-cooked dishes. I think Sri Lankan food is on the way to being one of the “trendy” cuisines. It was recently included in a few round-ups by some big media channels. I would also love to see Sri Lankan food get its well-deserved recognition: the flavors, the spices, the textures – it’s like nothing else I have tried.

A review of Rambutan, the award-winning Sri Lankan cookbook

Thank you for taking the time to comment and for all your kind words! It makes me happy that someone so familiar with Sri Lankan food enjoys my article:) I prefer yoghurt to coconut milk (personal preference), so I swapped that, which makes my version more of a raita than a sambol, yet equally delicious. This book not only has well written and easy recipes, but the photography makes you want to try them all”- Leyla The book has more than 100 Sri Lankan home-style recipes. All the recipes are simple and easy to cook thanks to clear instructions as well as detailed information about ingredients. The author also offers you some alternatives for ingredients in case you cannot find the original ones in your place. Especially, each recipe comes with gorgeous color pictures of the food and even the ingredients need. There’s a chapter introducing to you about Sri Lanka’s history, traditions, and cuisine as well as travel tips for those who intend to do more research about this country. In a country in which the coconut is of supreme importance, there’s one Sri Lankan side dish that pays fitting tribute.Rambutan is a joyous book, stuffed with tantalising food and beautiful writing. Cynthia's recipes and reminiscences speak with warmth and heart and soul to the experience of those of us with roots elsewhere, of growing up feeling slightly displaced, of having to come to terms with different cultures'

Sri Lankan recipes you must try | Gourmet Traveller 14 Sri Lankan recipes you must try | Gourmet Traveller

Remember string hoppers I recommended to have for dinner with spicy curries? Now, the same string hoppers can be enjoyed sweet, with pani pol stuffed inside. “Pani” in Sinhalese means honey, “pol” — coconut. Pani pol is prepared by mixing grated coconut with kithul treacle (natural sweet syrup), and cardamom. For lavariya, string hopper is filled with pani pol and rolled up. Pani pol can be also stuffed inside thin pancakes. I shared a recipe of my cultural mix between Russian pancakes stuffed with Sri Lankan pani pol here. There are four varieties you must try: plain hopper, egg hopper (egg is added to the soft center of the pancake and cooked till it’s a bit runny), milk hopper (with coconut milk center), and jaggery hopper (dessert pancake made using local natural sweetener – jaggery). The first two (plain and egg hopper) are the easiest to find. Roadside shops start making them after five in the evening. Milk hopper is rare and something not even all locals know about. Milk hopper is a Tamil specialty, and you will mostly find it in Tamil shops and restaurants. Capturing the essence of traditional cuisine and presenting it in a modern manner appealing very well to a global audience.

Sri Lankan curd is a traditional type of yogurt prepared from the milk of water buffalo. You can buy one by the road, in specialized shops, or in supermarkets. Make sure your curd comes in a clay pot, not in a plastic jar (better quality, better taste, better for the planet). Sri Lankan curd has a slightly sour taste. Kithul treacle — a local plant-based sweet syrup — will add a perfect punch of sweetness to it. Coconut milk contributes to the rich base of the curry gravy. Depending on the recipe, a puree of tomato is often included.

10 Best Sri Lankan Cookbooks with Recipes for your Next Curry

Traditional dish of Sri Lankan Burghers, lamprais, is made of rice, vegetables, and meats, wrapped in a banana leaf and cooked slowly. Burghers are a small Eurasian ethnic group inSri Lanka descended from Portuguese, Dutch, and British people. The number of Burghers is quite small, constituting only 0.2% of the total population of Sri Lanka. Traditional lamprais includes samba rice, mixed meat curry (lamb, beef, pork), two deep fried cutlets, eggplant, ash plantain, and shrimp paste. Some also feature a boiled egg. As for homemade ginger beer, in Colombo, you can find it at the Good Market Shop and at Dutch Burgher Union. Both are made with nothing but ginger, sugar and carbonated water. The taste is much more sharp in comparison with EGB. There is a strong malay influence that adds a vibrant tone to the cuisine with a burst of fresh and earthy falvours. A joyous book, stuffed with tantalising food and beautiful writing. Cynthia's recipes and reminiscences speak with warmth and heart and soul to the experience of those of us with roots elsewhere' - Shamil Thakrar, Dishoom What a fantastic article! Beautiful photography and descriptions of Sri Lankan food – I can really sense your love and passion for the cuisine. My favourite Sri Lankan dishes are pol sambol and wambattu moju. I grew up in the UK but my parents are Sri Lankan and these are the dishes I grew up with as we had them all the time at home. It’s nice to see Sri Lankan food becoming more popular now – people should know how amazing it is (I know I am biased, but it is the best!).This cookbook provides you many Sri Lanka recipes that can be done by anyone at any skill level. There are 4 chapters in the book and each one offers you fantastic recipes for breakfast, lunch, dinner, and dessert. You don’t have to worry that cooking foreign food could be a tough task anymore. Simple cooking techniques and easy-to-find ingredients introduced in the book will make cooking easy work for anyone.

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