Sri Lankan Recipes Bon Appétit

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Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don’t create recipes with the aid of a cookbook. Everything is working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

One more thing with regards to the regional features of the place, several of the well known dishes mirrors influences from other regions. After so many years, it doesn’t matter anymore how the cooking style was established to them by foreigners who resided in their area, such as British, Dutch, Portuguese, Moors, Malays, Arabs, and Indian. The recipes they provided was accommodated to the local ingredients, though they sustained their original feature. They dishes are not established as Sinhalese’s though it is acknowledged and loved as piece of the abundant and diverse cuisine.

The Muslims and Malays influence are the ones accountable for the utilization of various flavorings like saffron, rose water, korma, pilau, biriani which became Sri Lankan due to adoption. During the period when Portuguese governed the country for about 150 years back in the 16th – 17th century, they left statements that worked in the language and traditions that became part of the rural and the urban living. A lot of Sri Lankan Recipes end with the procedure to “temper” the meal. This term came from the Portuguese word “temperado” meaning “fry and season”. Portuguese contributed numerous sweetmeats that are well known today. These foods are severed at special occasions, Sri Lankan loved to celebrate every joyous event and the people take huge pride in traditional family recipes.

When Dutch came and govern the country for 138 years, their posterity resided on their bountiful land. These people also contributed such cooking with eggs and butter which is a real Dutch custom, though in areas who love spices, they adopted some of the newest seasonings such as cardamom, cloves, cinnamon, mace and nutmeg. The Ceylon Christmas cake in traditional method of cooking was one of their greatest example, this a fruit cake that stands among the rest of richness and flavors.

These are some of the easiest and fastest Sri Lankan recipes I have tried. The usual problem with recipes is the outcome, it’s either under cooked or over !. I’ve tested all these recipes and they are very reliable, easy and quick to make. And yes you can stick to these recipes to get the expected results.

Bon Appétit

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  »   This entry was posted on Monday, March 3rd, 2008 at 7:26 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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