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Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish.
Commonly served at weddings, parties and other special ceremonies. Buffalo curd. Buffalo milk, starter culture. Popular in southern Sri Lanka for weddings, alms, and as a household dessert. Semolina and jaggery pudding. Semolina, jaggery, milk, spices cinnamon, nutmeg, vanilla. A less common dessert. Avocado Cream.
Lamprais, also spelled "lumprice", "lampraise" or "lumprais", is a Sri Lankan dish that was introduced by the country's Dutch Burgher population. [1] [2] Lamprais is an Anglicised derivative of the Dutch word lomprijst, [3] which loosely translated means a packet or lump of rice, and it is also believed the dish has roots in the Indonesia dish lemper.
Kiribath ( Sinhala: කිරිබත්) is a traditional Sri Lankan dish made from rice. It is prepared by cooking rice with coconut milk, hence this name, and can be considered a form of rice cake or rice pudding. [1] Kiribath is an essential dish in Sri Lankan cuisine. It is very commonly served for breakfast on the first day of each month ...
Kiri Aluwa ( Sinhala: කිරි ටොෆී ), also known as milk toffee or kiri toffee, is a popular traditional Sri Lankan soft toffee. [1] [2] These soft caramelised milk confectionery come in the shape of little squares, whose size varies according to tradition. The principal ingredients are sweetened condensed milk, sugar and butter ...
Mallung. Mallung or mallum ( Sinhala: මැල්ලුම් ), is a shredded vegetable Sri Lankan dish that comprises lightly cooked/sautéed greens, with fresh coconut and any number of spices and chili. [1] [2] Mallung is a common condiment and is eaten at almost every meal. [3] Meals are often served with one or two different mallungs ...
Kokis. Kokis ( Sinhala: කොකිස්) is a deep-fried, crispy Sri Lankan food made from rice flour and coconut milk. Although considered as a traditional Sri Lankan dish, it is believed to have come from the Dutch. [1] This is an important dish when celebrating Sinhala New Year and plays a major role in the festivities.
Pol sambol ( Sinhala: පොල් සම්බෝල ), or thenkai sambal ( Tamil: தேங்காய் சம்பல் ), is a traditional Sri Lankan dish made from coconut, mostly used as an accompaniment with rice, string hoppers, hoppers and curries. [1] [2] It is a coconut relish, consisting of freshly grated coconut, shallots ...
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