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The Asian Food Directory is a listing of Asian Grocery Stores and Restaurants. These are in Country and State order. The Grocery Stores are not identified by country, as most Asian Grocery Stores carry products from a range of Asian countries.
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Ceylon is famous for its quality tea, and even though the country's name was changed from Ceylon to Sri Lanka in the 1970's, the tea is still known as "Ceylon" tea. However, you hardly hear of a "Ceylon" or "Sri Lanka" curry, even though a curry is an integral part of most meals in the country.
There are "Sri Lankan" restaurants in most Western countries around the world these days, but, typically when one thinks of a curry, it is mostly associated with India, of which there are quite a number of restaurants around the world as well. There are quite noticeable differences between the two types of food, and there are also differences within each country's regions.
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The Bread Pudding is absolutely scrumptious and can be made with day or two old bread. Ideally, it should be eaten either hot or warm just out of the oven. Be careful not to burn your tongue! A "topping" of jam, ice cream or anything that you fancy can be used.
The French/Bombay Toast is also perfect with afternoon tea ("Tiffin") or coffee. Once again you don't have to use fresh bread.
Check out the actual recipes for serving suggestions. Enjoy!
To download these recipes, just click on either eBook below, select "Save", then Desktop and save it to your Desktop.
After that to open/print the recipes, double click on either of these icons on the Desktop. Prepare, and enjoy!
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A couple of pictures of the Sri Lankan scenery.
A road tunnel on the road from the Capital Colombo to Kandy, the Hill capital, near where I spent a lot of time.
Here is a quick recipe for a Seafood Extender/Salad curry.
On the left are the ingredients and on the right is the cooked curry.
To print this recipe, first select (by highlighting) the entire section, pictures, ingredients and method and other notes. Then click on the CTRL key and letter P on your keyboard simultaneously to bring up the Printer menu. Click "Selection" and Print.
Ingredients
500 gm
1 Lb.
Seafood Extender/Salad
2 Tsp, or to taste
Chilli powder
1 x 5 Cm Piece
2 "
Cinnamon
1 Cup
Coconut Milk (tinned)
1 Tsp
Cumin seeds
*Fry together in Olive oil
1 Sprig
*Curry leaves
3 Cloves
*Garlic
1 Cm Piece
1/2"
*Ginger
1/2
*Spanish/Salad Onion, chopped
Juice of 1/2
Lemon
2 Tblsp
Olive oil
1 Tblsp
Parsley - chopped
1 Tsp
Salt
1 Tsp
Turmeric
Method
Heat the Olive oil and add the Garlic, Ginger, Onions and Curry leaves. Fry until the Onions become transparent. Then add half the Coconut milk and simmer with Chilli powder, cumin, Salt, Cinnamon and Turmeric. Add the Seafood Extenders/Salad, the remaining Coconut milk, the Lemon juice and simmer for around 3 more minutes.
Enjoy this curry with hot rice. You will need 2 cups of Basmati Rice (supposedly the best type of rice), which is usually available in all Asian, Indian or Sri Lankan grocery outlets. Wash the rice until any starch has gone and the water is reasonably clear, around 3 wash and rinses are pretty standard.
If you are using an electric Rice Boiler/Cooker, put the washed rice in the Cooker and add 3 cups of water. If you prefer, add a teaspoon of Salt, although there are some people who claim that adding salt makes one poor! Another story is that, if you allow the salt container to go empty, you could also become poor!
Switch the Cooker on to "Cook" and wait until it clicks back to the "Warm" selection. At this stage, the rice is cooked and ready to eat.
If you are using a plastic Microwave Rice Cooker, after washing and rinsing the rice, it is best to follow the directions of the manufacturer of the Rice Cooker.
This is just the dish to warm you up in the cold weather. You can add other accompaniments to the rice and curry as you please from any grocery outlet when you buy the Basmati rice.
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