When it comes to Sri Lankan cuisine, spices are an item that no mercy. With a good reputation in the international spice trade since the early history of the palate in Sri Lanka used their food well seasoned with herbs and ground pepper and coriander, cumin, cardamom, chili powder and curry leaves, among others.
Despite their initial similarities, Sri Lanka replaced food and Indian cuisine of the south in terms of their chili.It is said that the spices of Sri Lanka to create some of the hottest food cultures in the world. It should have during the palate and stomach of the locals have long since assimilated, the burning rate of stranger to turn our minds to sample dishes the locals. Hotels and restaurants for foreign visitors usually offer smaller versions of the dishes spicy, probably underestimate the novices will know better.
World Cuisine
The recipes of these dishes rarely follow Menuso that for many innovative forms of must, which vary from region to region and between ethnic groups. And 'generally accepted, however, is that rice is the staple food of the nation. The rice can be used for almost every meal with a minimum notice a lack of variety is likely to be consumed if someone hit a substitution of local varieties of rice, rather than modify the court of staple foods. Cooked rice is usually with some kind of curry sauce and perhaps a "sambol" or consumed"Mallung". These are usually kept hot or sweet pickles and chutneys as complements.
Sambol are usually mixtures of coconut scraped off with another agent. The favorite of these is the sambol Chili, where the ground chili paste, salt and generously with shaved coconut, which can be eaten with bread, rice or other dishes mild primary mixed. The classic "mallung" includes finely chopped vegetables mixed with a few bits of coconut.
The coconut is aessential element of the cuisine of Sri Lanka. Aside from the finely scraped coconut is used to make these sambol and mallungs, coconut milk is used as a base for sauces and curries. If curry is the fruit, meat or vegetables, seasoned and cooked in are always thinner than the first extraction of coconut milk, and after they are cooked properly, the thick, creamy first extraction is added to the body, giving the sauce. There is also a dish called "kiribath" orRice milk, which is the addition of salt and thick coconut milk cooked rice product. Tamil New Year - rice milk is usually reserved as a court for cheap or occasions of celebration, as the Sinhalese.
The Sinhalese New Year, which falls in mid-April saw, both in urban and rural households, traditional sweets and delicacies, armed the island. These are usually sweet and fat, sweets Dutch and Portuguese as "Kokis" and "athirasa" to the more native "Doses" (the local versioncreated by toffee fruit) and powdery "aluwa". The "pulp chamber" and "Mung pulp chamber", but a place of honor in the menu of sweets from Sri Lanka.
A spread of local and tropical fruits are also important in the table below Sri Lanka. Bananas and plantains are the first among them, followed closely by avocado, wood apple, papaya, and the favorite of the season - the cluster ruby "rambutan". The jack fruit, but is in great veneration among the traditional cooks, however.High in nutrients, unripe jackfruit are replacing the poor man as for a tasty curry or rice or served "mallung", while the sweet, mature version of the same will be strongly favored as a dessert.
Another local favorite is the sour fish curry or "outpatient thiyal", especially between the coastal towns lucky, that provides a wide variety of fresh fish, seer, tuna and shrimp. It is usually as a seer fish for this dish, which is also well-seasoned by Sri Lankan standards used and cookedto be in an earthenware pot that more flavor.
The best and most authentic dishes of Sri Lanka are cooked in clay pots over open stoves and wrapped in banana leaves. In addition, those who could sit, eat a traditional meal with the locals stunned to be taken by their table manners, eat there, like most of South Asia, Sri Lanka, with the fingers. However, this is done in a very clean and sophisticated, according to a table etiquette, rules in the proposedBuddhist Scriptures themselves, thousands of years ago. It's harder than it looks, so if you're a first timer, you better not miss the forks!
Sri Lankan cuisine - some of the hottest foods in the worldRelated : Kitchen Exhaust Fans
0 ความคิดเห็น:
Post a Comment