Where Does Sri Lankan Food Come From? – By Randika Jayakody & Jerome Perera Source :  Qld Sri Lankan Newsletter – Dæhæna – August 2023 The Sri Lankan diaspora is famous for its food. We often congregate around food and it is an important part of the Sri Lankan identity. So, this month we decided to briefly summarise the origins of some Lankan foods we all cherish. According to academics and chefs, the community whose culinary impact on Sri Lanka was most pronounced were the Portuguese community of Sri Lanka. Portuguese nuns immensely contributed to cooking by introducing the holy trinity of oil, onions and garlic and the “themperaadu” technique, which precedes the cooking of many dishes. Cutlets, empanadas, viticulture, the use of vinegar for cooking and preservation (Vinagre became the Sinhala word Vinaakiri). Buns, breads, baked goods such as seenakku, wiskirinja, puhul dosi, custard and cheese (still called Keju ...

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Cook with Corina Get to know more about Corina Source : cookwithcorina Corina Foenander I hope you enjoy browsing through my dishes as much as I enjoy creating them. Most of them are FUSION dishes, combining the different spices and flavoures of all cultures & cuisines They are all my own creations which I enjoy cooking and presenting to all you food lovers around the WORLD. It’s all about making meals as quick and easy as possible without sacrificing flavour or resorting to processed ingredients. Helping YOU become the HEALTHIEST cook you can be, without spending hours in the kitchen. Food has to be appealing to the EYES ( presentation) NOSE ( smell ) MOUTH ( Flavour ) MY MISSION ” Is to inspire healthier communities by connecting people to real food.” MY VISION ” To deliver a unique experience to my followers – showcasing great food based on YOUR budget, ...

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Here is a popular Sri Lankan dish recipe: “Lamprais” – By Nadeeka – eLanka Lamprais is a traditional Sri Lankan dish that is made of steamed rice and a variety of side dishes, wrapped in a banana leaf and slow-cooked over low heat. The main components of Lamprais typically include rice, meat (such as chicken or beef), vegetables, and spices. The dish is known for its unique blend of flavors and aromas, which come from the use of various spices and herbs, as well as the banana leaf, which imparts a distinct aroma and flavor to the dish. Lamprais is often served on special occasions or for festive meals, and is considered to be a staple of Sri Lankan cuisine. Lamprais Ingredients: 1 cup Basmati Rice 2 medium sized onions, chopped 2 cloves of garlic, minced 2 tablespoons oil 1 tablespoon cumin seeds 1 tablespoon coriander powder 1 teaspoon turmeric ...

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“LAMPRAIS TO THE FORE” – by Des Kelly With so much confusion or lack of information out there, these days, almost anything wrapped up in a banana leaf is being passed on, as a Lamprais. So instead of repeatedly explaining this, I decided to do a permanent “post” about it, in the interest of correcting any misconceptions that exist. Lamprais are quintessentially a Dutch Burgher delicacy. Just in case anyone does not comprehend the two words “Dutch-Burgher”, I will explain this as well. When the Dutch took over the Island of Ceylon in 1640, the “Dutchies” became Burghers, because a “Burgh” in the Queen’s English was simply a Town, Suburb, or “Place of residence”, to put it briefly. That explained, let me get on with these bloody Lamprais, one of their most favourite delicacies. ...

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                  “LAMPRAIS” by Des Kelly Here we go again, with history baked in banana-leaf, the main difference being the fact that we now have the name of the AUTHOR of this wonderful, interesting story about one of the most popular rice and curry dishes to ever be sought- after, in “My Lovely Island Home”, Ceylon, (as I still prefer to call her). The name Vidya Balachander(Author), was not known to me, but has done a superb job with this tasty banana-bound delicacy that was so very popular in Ceylon, and always will now be, I suppose, all over the World in which Ceylonese folk  exist. Let me say, right now, that, as a cook, I make a rather good songwriter, Vocalist, Instrumentalist, and Entertainer, in general, but I would give it all up, for a single lamprais right at this moment, because ...

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“THE ORIGIN OF “LAMPRAIS” by Anne-Marie Kellar With so much confusion or lack of information out there these days, almost anything wrapped up in a banana leaf is being passed off as a “Lamprais”. So instead of repeatedly explaining this, I decided to do a permanent post about it in the interest of correcting any misconceptions that exist!  Lamprais are quintessentially a Dutch Burgher delicacy, but these words by Arun Dias Bandaranaike, although not a Dutch Burgher, explained it brilliantly.  In his words, ” In as much as it may not be ideal to have the so called Mona Lisa dressed up to be modernly chic, and have her wear headphones ( so that we can figure she may have heard something to smile about!!) the tangential bits to the Lamprais may, in fact, allow many to imagine that a ” rice packet” wrapped in a jolly banana leaf “qualifies” ...

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This Dutch Burgher lamprais will make you forget curry even exists-By Rushani Epa Source:SBS Growing up, Anoma Dassanayake would mirror her mother’s actions – especially in the kitchen. She started by grinding the toasted coriander, cumin and fennel seeds that her mother had given her in a mortar and pestle, and graduated to cooking for her family on timetabled days at the age of 15. Everything was supremely organised, owing to her mother’s role as a teacher – and that’s how Dassanayake continues to do things at her Scoresby café, Café Dinicious. Anoma Dassanayake (right) with her daughter Dinithi Dassanayake. ...

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Lamprais – An Inheritance from the Dutch Source:Amazon This narrative complements my previous e-mail on the Dutch influence on the Burgher community and deals predominantly with the renowned “lamprais”, which have been subjected to appalling and repulsive abuse in its contemporary preparations in Sri Lanka. A brief explanatory note needs to precede the remarks that follow, to place them in context. As you are aware, in 1998, the Dutch Burgher Union commemorated its 90th Anniversary, with the main event of the celebration taking the form of a grand public Dinner-Dance, which was, for the first time, held at a venue [a 5-Star Hotel] other than the DBU’s own hall at Thunmulla.  One of the features for that evening was the production of a Souvenir booklet to be handed to everyone who attended. As Chairman of the Organizing Committee, I was determined that it should take the form of a valued ...

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Rice Banana Leaves and Lamprais – By Dr. Tilak S Fernando By Dr. Tilak S Fernando The response to one of my articles titled ‘Burgher Community in Sri Lanka,’ some time ago has been appreciated by many of my Burgher friends, both abroad in Australia and in Sri Lanka. My good friend, Egerton, decided to comment on it, in typical old school ‘Sri Lankan English’ as he put it by saying thus:  “My friends join me in saying a big thank you to you for your ever interesting, highly informative, authentic, brazenly outspoken and lucidity of style of your column, which acted as a ‘prophylactic’ against an exacerbated degree of hebetudinosity in this personalised Super Nova of an exalted terrain deluged with languorous survival kit,” some of which, I must admit, went completely over my head! The most interesting part of the article was identified as the section on ‘Lamprais,’ which was referred to in a special souvenir designed as a ‘valuable keepsake’ during the 90th ...

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