Sri Lankan food and recipies

Black Pepper Beef Stew

Serving 6 to 8 persons.

1. One Kilo Beef (Ribeye or Tenderloin)
2. Two large Onions sliced in rings.
3. Two medium potatoes sliced 1/4″ thick.
4. Four tablespoons full Vinegar
5. Four table spoons full of Course Ground Black Pepper
6. Salt to taste.
7. Curry leaves (Karapincha)
8. Four bulbs of Chopped Garlic. (Optional)

Preparations.
1. Slice the Beef into thin large size pieces, wash and leave to drip. Add the vinegar, Black pepper and salt leave for one hour to marinate.
2. Place skillet, Vok or deep frying pan with about 3 table spoons of cooking oil on medium heat fire.
3. Place the marinated beef into pan and gently turn over until the beef has been coated all through and sealed in the heated oil, (two minutes would do).
4. Add in the garlic, Curry leaves and sliced potatoes and let it cook until the Meat is tender. (Keep Covered while it cooks)
5, Reduce the heat and place the onion rings on top. Keep covered and let it cook for a further 3 to 5 minutes.
Serve with Rice, Bread, Hoppers, or Roty.

Beef With Cashews

1. 1 piece fresh ginger
2. 1pound beef rump steak, trimmed
3. 4 tbs vegetable oil,
4. 4 teaspoons cornstarch
5. 1/2 cup water
6. 4 teaspons soy sauce
7. 1 teaspoons sesame oil
8. 1 twspoon oyster sauce
9. 1 teaspoon chinese chilli sauce
10. 8 green onions with tops cut into
1-inch pieces
11. 2 cloves garlic, minced
12. 2/3 cup unsalted roasted cashews
Method
1. Peel and finely chop ginger; set
aside. Cut meat across grain into
thin slices about 2 inches long.

2. Heat 1 tablespoons vegetable oil
in wok over high heat. Add 1/2 of
meat; stir-fry until browend, 3to
5 minutes. Remove from wok; set
aside. Repeat with 1 tablespoons
oil and remaining meat.

3. Combine cornstarch, water,soy sauce
sesame oil,oyster sauce,and in chilli
sauce in small bowl; mix well.

4. Heat remaining 2 tablespoons vegetable
oil in wok or large skillet over high
heat. Add ginger, onions, garlic and
cashews; stir-fry 1 minute. Stir
cornstarch mixture; add towok with meat.
Cook and stir until liquid boils and

Sri Lankan Buriyani Rice

Ingredients:
2 Cups rice
preferably Basmathi
1 big tomato
A few green chillies…about 4
2 thin slices of root ginger
3 or 4 pips of garlic
2 big onions or a few red onions
1 tablesp of olive or vegetable oil
1 piece of lemon grass (sera)
1 inch piece of rampe and curry leaves
1 tblesp of white vinegar
1 teasp cumin powder
1/4 tsp of turmeric powder
A few crushed cloves and cardamoms
5 small potatoes
1 bunch of fresh cilantro (corriander leaves)
1 inch piece of cinnamon
1/4 teasp of black pepper powder
salt to taste
Chicken or beef or mutton or shrimp
2 tablesp of yoghurt to marinate if its meat

Method:
Grind cilantro leaves, green chillies, ginger, garlic and tomato with a little salt. Saute onions in a little olive or vegetable oil. Add cilantro paste and rest of the ingredients. Lastly add vinegar. Now add shrimp or marinated meat. (You may boil beef or mutton before hand to make it soft.) Add potato with 1/2 cup of water. (If the potatoes are big cut into large cubes).

When the meat and potato get half cooked, wash and add rice and enough water for the rice to get cooked but not fully. Stir it now and then.

When the water simmers down and when the rice is 3/4 cooked, transfer it into a baking tray or pyrex bowl and bake for about 15-20 mns. @ 250 degrees F. or for 10 mns. @ 325 degrees F.

If desired garnish with boiled egg slices and cashew nuts before serving.

Buriyani is nice when served with red onion salad or cilantro & mint leaf chutney.

Kiri Bath (Milk Rice)

This is a popular breakfast item in Sri Lanka. A must in most
auspicious occasions.

Ingredients

4 cups of white rice
Cream of 1 coconut (or one 13 oz can)
salt to taste
Method

Clean and wash the rice. Put the rice in a pan, stick in the
index finger on surface of rice and fill water upto slightly above
the 2nd joint of the index finger. Cover and cook the the rice
under low heat.

When the rice is almost done, mix the salt with the coconut
milk and add to the rice stir and cook for a few more minutes.

Serve the hot rice on to a platter and flatten it using flat spoon
or spatula. Cut it into squares and serve with Seeni sambol,
cutta sambol or juggery

reference :- http://www.infolanka.com/recipes/