We sure do seem to go through a lot of flat breads in this house. Sometimes, it’s to go with Middle Eastern food, sometimes Indian or Sri Lankan, sometimes Mexican. I have a few different types of flat breads I make, depending on what else I’m making, and this is one of my favourites. The curd (you can use yoghurt) and oil makes this...
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Here’s another video on Sri Lankan cooking which starts out with string hoppers. Charmaine Solomon, the woman in the first half of the video uses a wildly different amount of ingredients in her curries than I’ve seen in other Sri Lankan curries. Again, it comes down to variations in ethnicity and region, I believe,...
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This video is thirteen minutes long and a great introduction into Sri Lankan cooking. One thing you should know – not everyone in Sri Lanka uses that many curry leaves in their cooking. It’s my understanding that it’s pretty common in Jaffna cuisine (Jaffna is a predominantly Tamil area in the north of the...
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I bet a lot of you are scratching your heads at this one. Stone apples? What? I bet some of you are thinking that I made it up. Stone apples don’t really exist. But you know what? They do. They really really do. And I had one. Or, um, parts of one. My mother...
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I wanted something a bit different from my usual repertoire of fish dishes and, in my search across the Internets, came across this recipe. Since we’d accidentally walked away from the grocery store with a couple of extra bell peppers (oops! sorry!), I figured this would put those wandering bell peppers to good use....
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When Fahim’s parents come for a visit, they sometimes bring things with them, usually food items of one description or another. It might be sweets like muscat or jellabies, or fruit from their trees like mango or papaya. Sometimes, it’s green chillies or other vegetables. This last visit? Awara. Awara look a bit like...
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Rich Cake is another variety of fruit cake (or, as I would call it, Christmas fruit cake ) that is commonly served at weddings and at Christmas in Sri Lanka. Since I’d recently made a coconut fruit cake, Fahim had been begging me to make a Rich Cake. So I did. Here it is...
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I wrote this up a few days ago, but the stars were apparently not aligned properly since it gotten eaten. Not even my saved draft was intact! Ack! So here I am again, trying to remember the witticisms from the original. Oh, and how brilliant was I! Amazing! I had the best stories… So....
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I honestly didn't think of eating chickpeas for breakfast, but then, I previously hadn't considered eating mung beans for breakfast, and yet mung beans work well for breakfast - Fahim loves it. ... Well, to be honest, I didn't realize at first that Fahim's mom intended the chickpeas to be for breakfast. ......
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A month and a half back, Fahim and I were returning home when we saw this truck. ... Cuz I really don't think we're in an alternate universe right now, you know? As it turns out, we got our answer when the car we were in passed the truck.
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Turns out, I've made plenty of cakes called pound cakes (yes, I do have that bad of a memory), as evidenced by the recipes I've got kicking around, but none were true pound cakes in the original proportions. ... Well, except I didn't make it with one pound of each ingredient, but...
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Howdy and welcome to my site! I'm Laurie and I'll be your, er, hostess today. :)
I'm a Canadian expat living in Sri Lanka, been here since 2003 and loving it.
I cook Sri Lankan curries, sambols, and mallungs. I bake bread using wild yeast (sourdough that isn't sour). I bake on the stove. And I experiment wildly.
Life is an adventure. Join me!
If you want to know more about me, click on the "About" link in the navigation bar above. :)
