Lamprais (Lump Rice) Sri Lankan cuisine

HUGE project for yesterday.  Followers will know, I cook a lot of Sri Lankan food to take in to work for my colleagues.  My offspring were loving the smells and asked if they could have some cooked for them.

I figured Lamprais would be a good start 😉 This way they get to try a variety of dishes all at once.

Traditionally, Lamprais is served on a banana leaf – that is the plate.  I guess rather than me try and explain it – an excerpt from Wikipedia:

Lamprais. A Dutch Burgher-influenced dish,lamprais is rice boiled in stock accompanied by frikkadels (frikadeller meatballs), a mixed meat curry, blachan, aubergine curry, and seeni sambol. All of this is then wrapped in a banana leaf and baked in an oven.

I followed the recipe from one of my fave youtubers, the Culinary Corner – here is the link.  I will paste in (with full credit to The CC of course) the recipes list at the bottom.

I will also discuss the outcome LOL

First up, I made the rice.  This was done both in a pan and in the Thermomix.  Rice in the thermy comes out perfectly every time.  I didn’t actually get a pic of the rice separately – so just have a look at the end result. Fried off the first ingredients, then added them into the rice process along the way.  Also added the coconut milk and gave it a gentle stir at the end. The rice was AMAZING.

Decided to do an (MKR inspired) instant restaurant, so started decorating the table outside.  The tablecloth is a doona cover 😮

settingup
Dinner for 2 – the spread is at the end of this post.

Next was the Brinjal Pickle (Eggplant) – OH WOW!!!!

df eggplant
Deep frying the eggplant
eggplant2
This is a ‘dry’ curry – therefore I cooked it down till there was not a lot of moisture left to float in – SO SO good.

Prawn Balachchan – a warning here – this stuff STINKS to cook (as do fish flakes) but, the end result is gorgeous.  A tip from a colleague at work, open every door and window, and keep the fan(s) running LOL But WOW!! I’d had similar at work, and didn’t think I could achieve this – not hard at all – possibly could have used more chilli but didn’t want to ‘hurt’ the boys at this stage!

shrip ingredients
I always prepare the ingredients first, that way there is no ‘missing something’
shrimp
Deeelicious!! and worth putting up with the bad smells LOL

Lamprais Curry – My favorite bit! The recipe calls for different meats, and she uses chicken only.  I used a variety, and not sure if it is supposed to be done the way I did, but used Lamb, Beef & Chicken.  It was beautiful.  It actually had a creamier look than in the image below, I kept the chicken bone in and skin on for some fat content, perhaps I shouldn’t have. Still – the boys loved it.. and so did I!

lamprais curry
Cooking Sri Lankan food has taught me a LOT about how to use herbs & spices – thanks to this experimental phase I’ve been going through, I am now confident with flavour.

Frikadels – deep fried meat balls –  SUPER easy and SO SO good!! I used the Thermomix to blend everything, these were crisp on the outside and moist and soft on the inside.  Divine!

balls
I don’t have a deep fryer, this wok did the trick 😉

Fried Banana – enough said – that’s exactly what this is! I did these just before doing the meatballs in the hot oil.

banana
At first I thought, woahh only ONE banana? Trust me – you really don’t need more!

Onion Salad – very simple, and very beautiful addition to the meal.

salad
Easy but essential addition.

Time to serve up!!! Here’s how the table looked.  Wish I’d sourced some banana leaves to serve it correctly.  I put it all out on the table, the aussie way – and dished it all up before them.

Lamprais table
What a feast!!
lamprais served
Seriously good! Was very proud of my effort.

The feedback.. from my 2 sons (I did not sit with them but DID tuck in!) – they loved certain aspects of it.  I had cut back on the heat a lot compared with what I am used to, but they still struggled with it a bit.  They did enjoy the experience though, but am doubting they will ask for this again any time soon! The leftovers are going in to work, where I know it will ALL be eaten!

The recipe details – I recommend watching the video also to get some quantities as all are not listed:

LINK: Lamprais – The Culinary Corner

And the paste:

Lamprais (Lump Rice) (+playlist)

 The Video (youtube)

Lampraise is a dutch influenced, a very rich rice dish very famous among all Sri Lankans. The banana leaf wrapping gives  the rice and the curries with an authentic aroma and a taste unique to this dish. Its really expensive to buy. If you give it a try, the money spent on one packet enough to buy ingredients to serve four people.

Try to make some curries a day before or when you have time.This recipe has changed a lot and some use seeni sambol instead of onion salad, then fried eggs and fried potato and ash plaintain curry. I just tried to stick to  the correct recipe.The banana leaf is an important part of Lamprais because it gives the food a special flavour and fragrance once it is steamed or baked together. Do not wrap this in plastic wrapings. I t will not taste the same.
Lamprais (Lump Rice) A Famous rice dish

Ingredients for the Rice

  • 3 Cups Rice
  • Onions
  • Curry Leaves
  • Pandan Leaves
  • 20 g Butter
  • Cinnamon
  • Cardamon Seeds
  • Cloves
  • Pepper corns
  • Garlic
  • 6 Cups of water
  • Tumeric Powder
  • Coconut milk (Optional)

Method

  1. Add Butter and all the ingredients and fry until it releases the aroma.
  2. Then add rice and fry the rice and add water and tumeric powder.
  3. Cook the rice and put the coconut milk if you like.

Ingredients for the Brinjal Pickle

  • 3 large Egg plants deep fried
  • 1 Tblsp mustard seeds
  • 1 Tsp Tamarind juice
  • 3 Tblsp vinegar
  • Salt
  • 1 Large Onion
  • 1 Tsp Ginger
  • 1 Tblsp Garlic
  • 1 Tblsp Chillie Powder
  • 1/2 Tsp Tumeric Powder
  • Fresh Chillies
  • Curry Leaves
  • Cinnamon
  • Pandan Leaves
  • 1 Tsp Sugar
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Fennel Seeds
  • 1Tblsp Maldive fish flakes
  • 1/2 Cup Thick Coconut milk
  • 1Tblsp Oil

Method

  • Add a tablespoon oil in to a pot.
  • Add the Onions, Garlic & Ginger,Curry leaves, Cinnamon , Pandan leaves,Fennel, mustard seeds & Cumin seeds.Cook 2 minutes.
  • Add tamarind,chillie powder, tumeric powder,chillies,maldive fish flakes  sugar, vinegar,& salt. Cook another minute.
  • Then add the fried egg plants about 2-3 minutes until it absorbs all the flavours.
  • Add coconut milk & cook until it becomes a dry curry.

Ingredients for the Prawn Balachchan

  • 1 Cup Dried Shrimp (Kooni)
  • Salt
  • 1 Tsp Ginger
  • 2 Tblsp desicated Coconut
  • 2 fresh limes
  • Some Red Dried Chillies
  • 1 large shallot or several small shallots
  • 4 Cloves of Garlic
  • 1 Tsp Sugar
  • 2 Tblsp oil

Method

  1. Dry roast the prawns dried chillies and the coconut.
  2. Add onion garlic and sugar in to a food processor or in to a motor.
  3. The add ginger chillies and coconut and the prawns.
  4. Process until smooth.
  5. Add lime juice and salt.Process again and leave it aside.
  6. Add oil into a pan.
  7. Cook the processed mix  and leave aside.

Ingrdients for the lamprais curry

  • Mutton/Pork/Beef/Ox liver
  • 1 cup thick coconut milk
  • Salt
  • Fresh Chillies
  • Vinegar
  • Oil about a 1 Tblsp
  • 1 Tblsp Curry Powder
  • 1 Onion
  • Curry leaves
  • Cinnamon
  • Pandan leaves
  • Fenugreek Seeds
  • Cardamon seeds
  • Cloves
  • 1 Tsp Pepper
  • 1 Tblsp Chillie Powder
  • 1 Tblsp Garlic
  • 1 Tsp Ginger
  • 1/2 tsp Tumeric Powder

Method

  1. Add oil in to a pan  and cook spices except the powders about  2 min.
  2. Add spice powders.
  3. Then add chicken and cook several minutes.
  4. Then add enough water to cook the meat.
  5. Add vinegar Salt & cocnut milk in to the chicken.
  6. Cook several minutes until it thickens the sauce.

Ingredients for the Frickadels

  • 250g Minced Beef
  • 1 Egg
  • Lime Juice
  • Fresh chillies
  • Chillie powder
  • Pepper
  • Tumeric Powder
  • Curry Powder
  • Salt
  • Onion
  • Ginger
  • Cloves
  • Cardamons
  • Fresh Bread Crumbs for the mix
  • Flour,water, tumeric powder mix for the batter
  • and bread crumbs for coating the frickedels

Method

  1. Add all the ingredients in to a food processer and mix .
  2. Then take a tablespoon ful mix and make balls.
  3. Dip that in batter.
  4. Coat in bread crumbs.
  5. Fry until golden brown and leave aside.

Ingredients for the fried Cooking banana or Ash Plantains.

  • Cooking bananas peeled and finely sliced
  • Tumeric Powder
  • Salt
  • Oil for deep frying

Method

  1. Cut the banana & season with salt & peeper.
  2. then deep fry until golden brown.
  3. Leave aside to drain on paper towels.

Ingredients for Onion Salad

  • 1 Onion
  • Some green chillies
  • Lime juice
  • Salt
  • Pepper

Method.

  1. Slice the onion & chillies
  2. Add salt & lime juice
  3. Mix well.

Add rice and all the curries aside on a banan leaf. Wrap and bake in the oven several minutes before serving.

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One Comment Add yours

  1. rasakama says:

    You made all that !!! Wooow ! Seriously, that’s hard work ! Whenever we go to Sri Lanka, we eat this rice from a fast food restaurant named “Fab”. They only make few parcels of these for lunch as they usually sell pastries, cakes and stuff. If my memory is good, they add a boiled egg too. Anyways… No complains what so ever ! Excellent job !

    I simply love this ! You are truly inspirational !

    Liked by 1 person

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