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Smoked Spicy Chicken

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 08:42:31

Ingredients:
1 chicken ( 1.5 kg )
1/2 tsp salt
2 tsp wine
1 tsp sesame oil

Spicy sauce:
1 star aniseed
1/2 tsp brown peppercorn
1/2 tsp clove
1 piece cinnamon stick
1 cardamom
1/4 dried tangerine peel
5 cups water
2 tbsp sugar

Smoking ingredients for chicken
1/2 cup Jasmine tea leaf
1/2 cup soft brown sugar
1/2 cup cooked rice

Directions:
Wash chicken and remove its legs. Rub chicken cavity and skin with salt and wine. Hang it for 40 minutes.
Bring spicy sauce to the boil until 4 cups of water is left. Strain. Add light soy sauce and sugar. Bring to the boil again. Put chicken in spicy sauce. Simmer over low heat for 20 minutes.
Cover wok with aluminum foil. Put in tea leaf, soft brown sugar and rice. Heat wok. Place an iron rack on wok. Put chicken on rack. Cover with lid. Remove from heat when smoke emits from wok. Bake for 5 minutes. Take out chicken. Brush seame oil on it and allow to cool. Chop up and serve.

 

Sri Lankan Cutlets

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 08:43:27

Ingredients:
2 x 170 g flaked light Tuna
1 small Onion chopped
1 green Chili chopped
1 sprig curry leaves (optional)
1 piece Rampe (Pandamus) (optional)
1 piece Cinnamon
1/2 inch Ginger root (crushed)
4 cloves Garlic (crushed)
2 tbs Vegetable oil
Salt, Pepper and Cardamom powder (optional) to taste.
4 medium Potatoes boiled, skinned and cut into pieces.

THE COATING:
Two Eggs (beaten)
Toasted bread crumbs (grounded)
Oil for deep frying

Directions:
- Drain the two cans of tuna.
- Heat the oil in a skillet (frying pan).
- Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, Rampe and cinnamon.
- Cook until the onions are tender light brown.
- Add drained tuna, stir all together.
- Allow to cook for a few minutes.
- Add the drained tuna liquid.
- Stir and allow to cook until the liquid is dry.
- Add salt, pepper and cardamom powder.
- Stir until well mixed.
- Turn off heat.
- Add potatoes and mix well.
- Seperate the mix and shape in to small (2 inch diameter) balls or thick discs.
- Coat the balls with beaten egg and then with the toasted bread crumbs.
- Deep fry in hot oil until light brown.
- Cutlets (made in to thick disc shapes) are great with rice & curry.

 

Sri Lankan Rolls

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 08:45:41

Ingredients:
Stuffing
1/2 lb Tofu
1 lb potatoes
1/2 lb onion
2 tblspns red pepper
4 tblspns roasted curry powder
1/4 cup oil
to taste salt

Pastry:
1/2 lb flour
2 cups milk (coconut or dairy)
1 egg
to taste salt
Breading and Deep Frying
3 cups oil
2 eggs
1 can bread crumbs

Directions:
First make the stuffing. Boil the potatoes and peel of jackets. Cut chicken into small pieces. Dice onions.
Add the oil to a pan at medium heat. Add the onions, tofu, and potatoes in that order leaving about half a minute between each and leave for 4 minute. Add the roasted curry powder, red pepper powder and salt and cook for 5 minutes. Remove from stove and place where it is easily accessible.

Now for the pancakes. Mix the flour, milk and eggs using a mixer. Heat a non stick pan which has been wiped with paper towel soaked in butter or oil. Pour in batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the pancake. Place on a plate and place stuffing on top. Tuck in the sides of the pancake to make parallel edges. Roll the pancake to make a roll.

Continue making the pancakes and the rolls from them. Do not allow the pancakes to cool or stand before adding the stuffing as this makes the pancake less malleable.

Finally dip each roll into beaten egg and coat all round. Then coat with bread crumbs and deep fry until medium brown color.

 

Spicy Potatoes

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 08:46:20

Ingredients:
1lb potatoes
1 onion
2 tsps Hot pepper powder
2 tblsps Oil
1 clove (tsp) Garlic (powder)
1 tsp salt
1 tsp sugar
1 tsp mustard
2 small green peppers

Directions:
Boil or bake potatoes. Peel of skin and cut into cubes. Slice onions and green pepper.
To a large pan add the oil and heat. Add onions and fry for a minute. Then add hot pepper powder, garlic, salt, sugar and mustard and stir in for about 2 minutes. Finally add potatoes and green pepper mix in and cook for 3 minutes you can eat.

 

Spinach with Lentils

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 08:47:04

Ingredients:
1lb Fresh Spinach
1/2 cup Orange lentils
1/2 cup coconut milk
2 tblspns mustard
2 tblspns unroasted curry powder
1 tblsspoon turmeric powder
to taste salt
1 onion
1 clove garlic
1 green pepper
pinch cinnamon (optional)
pinch lemon grass (optional)
1 cup water

Directions:
Clean spinach and cut into small pieces. Dice garlic clove, onion and green pepper
Wash lentils and mix with spinach. Add all spices, onion, garlic, green pepper, cinnamon and lemon grass with lentils and spinach and boil for 10 minutes at medium heat. Finally add salt and coconut milk and cooking for 2 minutes on low heat.

 

Beet Salad

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 08:47:42

Ingredients:
1 Can Sliced Beets
2 Tomatoes
1 Onion
2 Green peppers
1 tblsspn black pepper powder
to taste salt
1 tblspn lime juice

Directions:
Slice onions and green pepper and tomatoes Take salad dish. Add beet, tomatoes, onions and sliced green peppers. Add black pepper salt and lime juice and mix well. Rearrange the tomatoes, green pepper and beets for visual effect.

 

Banddakka Curry - Curried Okra

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 08:48:45

Ingredients:
1 lb Okra
4-5 tblsspns oil
2 tbspns mustard
1tblspns unroasted curry powder
1 tblspns turmeric
1 onion
1 green pepper
pinch cinnamon
to taste salt
1tblsspn sugar
1 tblspn lime

Directions:
Dice onions green pepper. Thaw okra and dry with paper towels. Add oil to a pan on medium heat. Fry the okra until golden brown. Then add mustard, turmeric, curry powder, onion, green pepper, cinnamon, salt and sugar and cook for 3 minutes. Remove from heat and add lime juice.

 

Curried Green Beans

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 08:49:38

Ingredients:
1/2 lb Green beans (frozen okay)
2 tblspns oil
2 tblspns curry powder
1 tblspns mustard
1 tspn turmeric powder
1 onion
1 clove garlic
to taste salt
pinch cinnamon

Directions:
Thaw beans if frozen. Dice onions and clove of garlic. Add the beans to an pan containing oil at low heat. Fry the beans at medium to low heat at for 5 minutes. Add curry powder, mustard, turmeric, onion, salt and cinnamon, mix well and cook for 3 minutes at low heat.

 

Ala Kirata Uyala - Potato Curry

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 08:50:53

Ingredients:
1 lb potatoes
1cup milk (Dairy or Coconut)
2 tblspns mustard
2 tblspns unroasted curry powder
1 tspns turmeric powder
1 onion
1 green pepper
to taste salt
pinch lemon grass

Directions:
Boil potatoes and remove off skin. Cut potatoes into cubes. Dice onions and green pepper.
Add potato cubes, mustard, curry powder, turmeric, salt and milk and bring to boil. Then add oil to a different pan at medium heat. Temper onions and green pepper for a minute. Add the contents of the first pot and bring to boil again.

 

Lunu Theldala - Spicy Onions

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 08:52:31

Ingredients:
1lb onions
1/2 cup oil
4 tspspns red pepper powder
3 tspns vinegar
2 tspns sugar
to taste salt
1 clove garlic
1 green pepper
pinch cinnamon (optional)
1 piece lemon grass (optional)

Directions:
Slice onions. Dice green pepper and clove of garlic. Add onions to oil in a pan at medium heat. Allow onions to fry until light brown in color. Then add the red pepper, diced green pepper, garlic, cinnamon, lemon grass and stir in well at medium heat for 3 minutes. Finally add vinegar, sugar and cinnamon and leave at low heat for 2 minutes.

 

Bean Curry

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 08:53:33

Ingredients:
1 lb (450 g) Beans, cut into pieces
1 medium onion, sliced
1-2 hot green Chilies, sliced
1 clove Garlic, crushed
5-6 Curry leaves & Rampe pieces (optional)
1/2 tsp Fenugreek seeds
1 tbs Raw curry powder
1/4 tsp Turmeric
1/2 Cup thick Coconut milk (or fresh milk)
1 tbs Vegetable oil
Salt and Lime juice to taste

Directions:
Heat oil in a saucepan.
Add onions, green chilies, garlic and curry leaves.
Fry until the onions are golden brown.
Add the curry powder, salt, turmeric and fenugreek seeds.
Stir and fry for 2-3 minutes.
Add the cut beans and mix well until beans are well coated with the curry powder mix.
Reduce heat and allow the beans to cook.
Add the coconut milk (or fresh milk) and allow tho simmer for a few more minutes.
Add a dash of lime juice.
Taste and adjust salt

 

Bitthara Appa - Egg Hoppers

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 21 April 2003 @ 08:54:44

Ingredients:
2 cups white long grain Rice
3/4 cup THICK Coconut milk or Evaporated milk
1 tbs Cooked white Rice
1 tsp dry Yeast
1/2 tsp Sugar
2 tbs lucke warm water
1-2 cups THIN Coconut milk or diluted Evap. milk
Eggs

Directions:
Soak rice in water overnight (or until soft).
Add yeast and sugar into luke warm water and set aside.
Drain water from cooked rice.
Blend the soaked rice, milk and cooked rice in a blender until thick and creamy (The consistancy should be that of thick cream).
Transfer into a bowl and add the foamy yeast mixture. Mix well.
Close and leave in a warm placefor at least 6 hrs.
Add thin warm coconut (or diluted evap. milk) to the thick batter while stirring (The consistancy of the batter should be similar to pan-cake batter).
Add salt to taste.
Pour spoon fuls into heated, greased hopper-pan (Can experiment with a Chinese wok, which is similar in shape to a hopper-pan)
make sure that the inside of the pan is well covered with the batter.
Close with lid and cook until done.
To make egg hoppers, cover the inside of the pan with the batter by swerling it (same as before) and then crack-drop an egg to the center, close with lid and cook until done.

The combination of plain and egg Hoppers are delicious when served with sambol or curry.

 

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