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‐mailCarolynatcrmayers@mac.com

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.