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Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce

Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce


Cilantro-Yogurt Sauce

  • 1/2 teaspoon coriander seeds
  • 1 1/2 cups chopped fresh cilantro
  • 1/2 cup whole-milk Greek-style yogurt*
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped fresh sage


  • 3 tablespoons olive oil, divided
  • 1 cup finely chopped onion
  • 1/2 cup fresh breadcrumbs made from crustless French bread
  • 2 tablespoons minced seeded jalapeño chile (about 1 large)
  • 2 tablespoons whole-milk Greek-style yogurt
  • 1 1/4 pounds ground bison (often labeled buffalo)
  • 1 large egg, beaten to blend
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground allspice

Recipe Preparation

Cilantro-yogurt sauce

  • Toast all seeds in small skillet over medium heat until aromatic and slightly darker in color, stirring often, about 2 minutes. Cool. Finely grind seeds in spice mill or coffee grinder. Place cilantro and all remaining ingredients in blender. Add 1 teaspoon ground seeds and process until smooth sauce forms, scraping down sides frequently. Season to taste with salt and pepper. Cover sauce and chill. Reserve remaining ground seeds for meatballs. DO AHEAD Can be made 1 day ahead. Keep refrigerated. Store remaining ground seeds in airtight container at room temperature.


  • Heat 1 tablespoon oil in heavy small skillet over medium heat. Add onion and garlic and sauté until soft, stirring frequently, about 7 minutes (do not brown). Toss breadcrumbs with milk in small bowl to moisten. Place cooled onion mixture, breadcrumb mixture, reserved ground seeds from cilantro-yogurt sauce, jalapeño, and yogurt in processor. Using on/off turns, process until coarse puree forms. Transfer mixture to medium bowl. Add bison, egg, cilantro, sage, 1 teaspoon coarse salt, pepper, and allspice. Using hands or fork, mix until just blended. Using damp hands, form bison mixture into 1 1/4-inch balls. DO AHEAD Can be made 6 hours ahead. Cover and chill.

  • Preheat oven to 300°F. Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium heat. Working in 2 batches, cook meatballs until browned on all sides, about 8 minutes per batch. Transfer meatballs to rimmed baking sheet. Place in oven to keep warm up to 15 minutes.

  • Serve meatballs with cilantro-yogurt sauce for dipping.

Reviews Section

From The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat The Great Meat Cookbook by Bruce Aidells

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  • Categories: Dips, spreads & salsas Grills & BBQ Main course Dinner parties/entertaining
  • Ingredients: beef rib-eye steaks parsley Worcestershire sauce canned anchovies Parmigiano Reggiano cheese butter
  • Accompaniments:Iceberg wedges with blue cheese, buttermilk, and scallion dressing Twice-baked potatoes with sour cream and Parmigiano filling Broccolini with pecan brown butter

Effortlessly Chuck

With my partner and I both working from home, I noticed some big and small changes in our routines (And martinis consumption). We are now meeting up to eat lunch at the kitchen counter so we can get a break from the dining room table that also serves as office. I am still meal planning on Sundays but have also taken more time to try out new recipes during the evening. Here is what we are planning on eating this week.

Carrot Meatballs, Roasted Brussels Sprouts and Rice

Carrots and leeks keep the meatballs moist and flavorful so I did not see a need for a sauce but I think these could also be delicious serve in marinara sauce. Link to recipe:

Cold Soba Noodles Salad

I have made this in the past and gave the sauce a couple adjustments. You can also change up the veggies but the green theme matched my need to maintain an optimistic outlook this week. Link to recipe:

There was a mix up in my Instacart order this week so I am now sitting on 2 lbs of ground bison. I never cooked bison before so I thought it was the best time to start!

Texas Chili

This is bold and full of flavor. I really love the addition of coffee and cocoa powder. Link to recipe:

Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce

Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce - Recipes

COOKING JUST FUN - Tips and Tricks to Make Your Cooking Just Fun and Fine

Chicken Kebabs

Calories 192 Total Fat 6g Carbohydrates 3g

Marinating these chicken kebabs all day or overnight in a simple blend of yogurt and lemon juice makes them succulent and juicy, but the active cooking time is only about half an hour, so they're a great quick dinner. Brightly colored turmeric is a potent antioxidant and a traditional Ayurvedic remedy for allergies. For a nutritious side, thread cipollini onions, red-pepper chunks, and mushrooms on a skewer and brush with olive oil to grill alongside the chicken. Then toss some halved, pitted fresh peaches on the grill for dessert.

Go to the healthy recipe on

The Merrymeeting Kitchen

This picture is from the kitchen at the Merry Meeting Farm. A can of plum pudding exploded and they laughed and laughed and laughed! The photo was made into a serving tray, from which I made a digital copy. Pictured is my mother HiHo, my grandmother Mima, my great-grandmother BaBa, and some cousins.

The Kitchen Frog

I'm back! I was away on vacation last week and did absolutely no cooking whatsoever. :) This meal is from right before I left for my trip. After a week in St. Barth, my cooking focus will shift to healthy meals for a few days since I need to make up for all of my gluttony.

This is a Turkish chicken, vermicelli, and lemon soup. It reminds me a little bit of avgolemono since it has a similar egg and lemon flavor. So many of my soup recipes admonish me to make my own stock, but I don't have time. I use Kitchen Basics low sodium chicken stock and it works fine to make this quick dish. This soup is very hearty because of the egg and noodles, and I sometimes prefer the vermicelli to the rice in avgolemono. Another thing that makes this soup interesting is that it uses grated red onion as part of the base, which I think gives it a complexity that avgolemono doesn't have.

Just a quick note: I found that I needed to add a little extra chicken stock. The recipe calls for 1 and 3/4 cup but when I looked in the pot, I didn't think it was enough.

Chicken, Vermicelli, and Lemon Soup
From Turquoise
Serves 2

1/2 red onion, grated
1/8 cup olive oil
1/2 oz unsalted butter
1 long green chile, seeded and finely shredded
1 oz vermicelli noodles
1 3/4 cup chicken stock
1 chicken breast
1 large egg yolk (technically, a half recipe is 1.5 egg yolks. I use one if it's big and two otherwise)
juice of 1/2 lemon
1/4 tsp hot paprika (or to taste)
white ground pepper (the white pepper is only cosmetic, it tastes the same as regular ground black pepper)
a handful or so of chopped flat leaf parsley

1) Place the grated red onion in a mesh strainer and press out as much of the juice as you can. Let sit for about 5 minutes.
2) Heat the olive oil in a pot and saute the onion over low heat for 3 minutes. Add the chile and saute for one more minute. Add the chicken stock. Roughly break up the vermicelli and add to the pot. Simmer for 10 minutes.
3) While the soup is simmering, cut the chicken breast into a 1/4 inch dice. Then, whisk the lemon juice and egg yolk(s) together in a small bowl.
4) After the soup is done simmering for 10 minutes, add the chicken and simmer for another 2 minutes. This should cook the chicken through if you diced it small enough. If it doesn't seem cooked, let it simmer for another minute or so.
5) Spoon some of the stock mixture into the bowl with the lemon and egg mixture. Whisk the mixture and then pour it back into the pot. Cook it at a very slight simmer, whisking constantly, until the soup thickens. For me, this does not take long. Maybe a minute, max two minutes.
** Do not let the soup boil! This will curdle the egg.
6) When soup has thickened, stir in paprika, salt, pepper, and parsley. Serve.

Roasted butternut squash with cilantro-lime gremolata

From Leite's Culinaria Leite's Culinaria by Samah Dada

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  • Ingredients: butternut squash ground cumin cilantro limes fresh ginger tahini lemons

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Swedish Kottbullar or Danish Frikadeller (Meatballs)
"The Best Recipes In the World" by Mark Bittman
(Makes 12 or more servings)
Time: 45 minutes

1/2 cup bread or cracker crumbs
1 cup cream or half-and-half, 2/3 cup optional (replaced with unsweetened almond milk and used 1 1/2 cups total)
4 tablespoons (1/2 stick) butter, 1 tablespoon optional (omitted butter & used olive oil)
1 medium onion, minced
salt and black pepper to taste
1/2 pound each ground pork, veal, & beef, or 1-1/2 pounds ground pork (I used pork & veal)
pinch of ground cloves or allspice or 1/2 teaspoon ground ginger (I used a pinch each of ground cloves, allspice and 1 tsp ground ginger)
2 tablespoons flour, optional (used brown rice flour)
3/4 cup beef or chicken stock, preferably homemade or water, optional

Soak the bread or cracker crumbs in 1/3 cup of the cream. (I used almond milk.) Put 1 tablespoon of the butter in a large skillet over medium-high heat. Add the onion and a bit of salt and pepper and cook, stirring occasionally, until the onion softens, about 5 minutes. Turn off the heat.

Combine the bread crumbs, onion, meat, and spice, along with some more salt and pepper do not overmix or overhandle. With wet hands or wet spoons, shape the meat into small meatballs (I would say as small as you have the patience for, but no more than an inch in diameter).

Put 2 tablespoons of the remaining butter in the skillet and turn the heat to medium-high. When the butter melts, begin adding the meatballs, a few at a time you may have to cook in batches. Brown nicely on all sides and turn off the heat. Serve immediately or proceed to the next step.

Bittman's sauce: To make a sauce, remove all but a trace of fat from the pan. Return the pan to the stove over medium heat and add the remaining butter and, after it melts, the flour. Stirring constantly, add the stock and cook until slightly thickened. Add the remaining cream and continue to cook for a few more minutes or until thickened. Taste and adjust the seasoning, then pour the meatballs into the sauce to reheat before serving.

For my dairy-free sauce: Remove most of the fat from the meatballs from the pan. Add stock and stir, scraping the "brown bits" off the bottom of the pan. Heat stock over medium heat until it is hot. Meanwhile put brown rice flour in a small bowl and slowly whisk in enough almond milk to form a paste. Then add the remaining almond milk, whisking as you do, making sure that no lumps remain. Add flour-milk mixture to the stock and simmer, stirring frequently until the mixture begins to thicken and is warmed through. Add salt, pepper and allspice to taste, pour meatballs into sauce to reheat before serving.

Notes/Results: Really good--the meatballs were tender and juicy with good flavor and the sauce still rich and creamy without all the butter and cream. I ended up with a mix of ground pork and veal for the meatballs, and I did add more spice than was called for to the meatballs--which I would recommend as they are mild. I also used some allspice in the sauce for an extra touch of flavor--and extra black pepper--I think I got my love for it from my dad! I usually bake my meatballs, but in this case I cooked them in the pan so that I would have some pan drippings for the sauce. I replaced the butter with olive oil, and as mentioned above used almond milk for the cream, making this a dairy-free dish. Served with a simple green salad and with the meatballs and sauce on top of fresh pasta tossed with a bit of olive and parsley, it was a rich and hearty dinner--just a bit more figure and heart friendly than the original. -) I am sure my dad would have preferred my grandmother's recipe, but this is a still a good one that I would make again.

You can check out what the other IHCC participants chose to make for Dining with Dad by going to the post here and following the links.

My dad is no longer with us, having passed away almost 16 years ago. I miss him very much, but I have lots of great memories to treasure. This is my dad in his 20's--about 20 years before I was born. I think this picture, in his Navy uniform is fun. -)

Happy Aloha Friday and Happy Father's Day Weekend to all the dads out there.


01. What is the food?
01. Material, usually of plant or animal origin, that contains or consists of essential body nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life.
02. A specified kind of nourishment: breakfast food plant food.
03. Nourishment eaten in solid form: food and drink.
04. Something that nourishes or sustains in a way suggestive of physical nourishment: food for thought food for the soul.

Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.
Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.

Asian means Asia just a part of a world. East of world. The Asian includes many countries is on process of the developing. But not yet fully develop.
Asian foods based on only Asian culture, taste and flavor and others.

International refers to whole world. International is included all countries.
An international food means representing various countries of food, culture and food taste and favourite. They are included Africans foods recipes, American foods recipes, Asian foods recipes, European foods recipes and all countries foods components.

Basically Malaysia is a famous tourist country in this world. They are many various tourist attraction places, Historical places and recreation places delicious foods casino and other tourist places, so that’s why many tourists are come here.
So Malaysia government and private factors have been providing many facilities for tourist. Such as hotel facilities, food court facilities, transportation facilities and information facilities and others facilities. Hotel and food facilities are very important facilities. So Malaysia should produce or develop these facilities for to increase the tourist. That is very help full.

Another reason Malaysia foods are included very delicious foods categories. It is a important reason.
Most of tourist are arrivals to Malaysia from western countries, European countries, Asian and others countries. So Malaysia should produce various countries food categories, but it is not possible. That’s why Malaysia should produce international food. Because international food is included all countries food categories. We all ready discuss about definition of international food and international food categories. That is refers to all countries food culture, so Malaysian should produce international foods better than Asian foods. So it is very easy and possible because Malaysian has been following international standards, rules and regulation, so very easy the international foods is produced by Malaysia.

Malaysia income based on tourists and each and every state of Malaysia based on tourists, we can see every state of Malaysia, there are many facilities for tourism. However, Malaysia has been earning income through tourism, such as hotel, restaurants and recreation and others. Hotel and Restaurants based on providing foods. So every each hotel and restaurants should produce international quality foods.

Benefit s
• Malaysia is more earning income by tourists.
• To increase the every each house holds income levels.
• To will become many countries culture, cooking methods and food categories.
• To achieve the targets ( Malaysia 2010 plans) into the produce the international foods.
• To will become more job vacancies

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 smashed baby red potatoes with ancho chiles and dry jack cheese
 giant southwestern omelet

"Malaysian food is the best in Asia, it has the most variety and the best quality, explore the Malay, Chinese or Indian cuisine"
Malaysian food can be separated in three different cuisines. About 70% of the Malaysian population is Malay, about 25% is Chinese and the rest is mainly Indian. These 3 cultural groups have each their own styled cuisine. We will explore these cuisines here.
• Malay food
• Indian food
• Chinese food

Malay Food
The staple food of the Malays is rice, boiled to a white fluffy texture. It is served with dishes of meat (chicken or beef), fish and vegetables. Meat and fish are usually prepared as sambal (chili paste) or curry dish. In fact, Most of the Malaysian food can not be eaten without some spices.

As most Malays (not all Malaysians are Malay!) are Muslim, pork or any food that comes from a pig is never used in Malay cuisine. Even cutlery and crockery used to serve Muslims must not have been used to serve pork.
They are also prohibited from consuming the flesh of predatory animals and predatory birds (ducks are allowed), rodents, reptiles, worms, amphibians (frogs) and the flesh of dead animals. Muslims can only eat meat that is halal. Halal is a way of slaughtering according to the Islamic rites.
Malaysian food (read Malay food) derives its flavor from the use of spices and local ingredients. Some of those ingredients used by the Malays in the Malay cuisine are:

Mee rebus, typical Malaysian food
Serai (lemon grass), Bawang merah (shallots ), Halia (ginger ),Lengkuas (galangal) .Ketumbar (coriander ), Asam jawa (tamarind) ,Kunyit (turmeric), Saffron, Jintan putih (cumin)
Malay Recipes
Nasi Lemak
Beef Rendang (Beef Chunks cooked in coconut milk)
Nasi Dagang
Spicy Eggs
Another ingredient commonly found in Malaysian food is santan which is coconut milk. The milk is squeezed from the flesh of the grated coconut. As a sign of modern times, santan can be found in powder form, sold in supermarkets. It's much used by actually in the Malay cuisine.
The traditional Malay way of eating is by using the right hand. The use of the left hand is considered bad manners. The same goes with receiving or giving things, always use the right hand.
In eating stalls or at homes where hands are used to eat, guests will provided with a pot of water to wash their hands before and after the meal. Remember, this water is not for drinking. Or you simply use the always available tap to wash your hands.
As with other cuisines, Malay food is prepared and enjoyed by all races. A staple breakfast favorite is nasi lemak. It is a simple but very satisfying meal. The rice is cooked in coconut milk with fragrant pandan leaves. Side dishes can be sambal ikan bilis (anchovies with chili), omelets or hard boiled eggs, peanuts, sliced cucumber, prawns and fried fish. If one Malaysia food can be named as the countries national dish, it's probably nasi lemak.
Another classic example of ever popular Malay food is satay. There's no pasar malam (night market) without satay. It usually consists of chunks of chicken marinated with a variety of spices.

Barbecued stingray
Rendang Tok is a meat dish (chicken or beef) prepared with coconut milk, chillies, onion,and other ingredients. Around Pangkor and Lumut the most famous kind of rendang is rendang tok. It contains beef, coconut milk, onion, garlic, chilies, coriander powder, cumin, black pepper, fennel, turmeric root, lemon grass and other ingredients. If you visit a Malay wedding, like I did some time back, you most likely will have some rendang as it is usually used for special occasions.
Laksa is a good example of a crossover type of dish. The Malays probably make some of the very best laksa in Malaysia. Laksa is a kind of spicy noodle soup based on fish and spices. Here's a complete page about laksa. When I did my research I was surprised to find out how many different kinds of laksa there were.
Indian food
Malaysian food from the Indian population is quite different from the Malay or Chinese cuisine. The Indians flavor hot and spicy flavors. Their staple diet usually consists of either rice or bread (charpatti, tosai (thosai, dosa in India), parrata, puri). They eat this with various curries. As in accordance with their Hindu beliefs, they do not eat beef.

Milk Tea, Teh Tarik
The Malaysian food of the Indian population in the North-West part of Malaysia, including Pangkor, can be categorized as Southern-Indian, Northern Indian and Indian Muslim (mamak). Along with the rest of the local cuisine, it has evolved and assimilated according to society's preferences. Sometimes what is considered Indian food here, did not even originated from India.
Usually Indian Malaysian food is sold at the various local stalls and often ordered with a glass of teh tarik. Teh Tarik literally means "pulled tea". The tea is thick and frothy. The preparation involves passing the tea and milk from one big metal mug to the other with a "pour and pull" action.
Where there is roti canai, there is bound to be murtabak. This is basically roti canai with stuffing of sardines or chicken as the Indian Hindus do not eat beef. Murtabak with beef however can be obtained from stalls owned by Muslims.

Typical Malaysian food: Roti Canai
One could say the apart of nasi lemak, roti canai is probably the second national Malaysian food.
Ingredients as yoghurt's and ghee are liberally compared to Southern Indian cuisine, which uses a lot of coconut milk and chilies. Even the staple diet is different, rice for the South, bread for the North. Nevertheless, both are equally spicy and delicious.
Indian Recipes
Roti Canai
Tomato Chutney
Chick in a Hurry

Shrimp noodles or hokkien mee
Since most of Malaysia's Chinese are from the south, particularly from Hainan and Hakka it is quite easy to find food from this region. Throughout Malaysia one of the most widespread economical meal is the Hainanese Chicken Rice which cost around the figure of RM 3.00.
It's another of the local favorite Malaysian foods. The Hainanese also produced steamboat, sort of Oriental variation of the Swiss Fondue, where you have a boiling stockpot in the middle of the table into which you deep pieces of meat, seafood and vegetable.
The Hokkiens have provided us the Hokkien fried Mee (thick egg noodles cook with meat, seafood and vegetable and a rich soya sauce. Mind you, if you go to North Malaysia, Hokkien Mee means prawn soup noodles. Hokkien spring rolls (popiah) are also delicious.

Chicken rice
Teochew food from the area around Swatow in China is another style noted for it's delicacy and natural favorite. Teochew food is famous for it's seafood and another economical dish - Char Kwey Teow (fried flattened noodles) with clams, beansprout and prawns.
Hakka dish is also easily found in food centers. The best know hakka dish is the Yong Tau Foo (stuffed seafood bean curd) with soup or thick dark gravy.
When people in the west speak of Chinese food, they probably mean Cantonese food. It is the best known and most popular variety of Chinese food. Cantonese food is noted for the variety and the freshness of it's ingredients. The food are usually stir-fried with just a touch of oil. The result is crisp and fresh. All those best known 'western Chinese' dishes fit into this category - sweet and sour dishes, won ton, chow mein, spring rolls.
Dim Sum
Off all Malaysian foods the Cantonese specialty is Dim Sum or 'little heart'. Dim sum is usually consumed during lunch or as a Sunday brunch. Dim sum restaurant are usually large, noisy affair and the dim sum, little snacks that come in small bowls, are whisked around the tables on individual trolleys or carts
Cantonese cuisine of the Malaysian foods can also offer real extremes. You can get shark's fin soup or bird's nest soup which are expensive delicacies. Cheap dishes include mee (noodles) and congee (rice porridge) and are equally tasty.
Far less familiar than the food from Canton are the cuisines from the north and the west of China - Sichuan, Shanghai and Peking. Sichuan food is usually spicy (gong bao for example is a chicken rice dish with cashew nuts and spices). Where as to food from Canton are delicate and understated, in Sichuan food the flavors are strong. Garlic and chilies play their part in dishes like diced chicken and hot and sour soup.

The huge bowl of the 3 in 1 soup, a mix of laksa, curry mee and ho kien mee
Beijing (Peking) food is, of course best known for the famous 'Peking Duck'. Beijing food are less subtle than Cantonese food. Beijing food is usually eaten with hot steamed bun or with noodles, because rice is not grown in cold region of the north. But in Malaysia, it is more likely to come with rice.
Other kinds of Chinese foods originated from for example Shanghai or Hunan (usually very spicy too) are not easily found over Malaysia.
A very special pastry can be found all over Malaysia during the Moonfestival periode, usually around early October. Here's more about the Moonfestival and Mooncakes.
Chinese Recipes
Chicken Rice
Special Stir Fry Noodles
09. About Sri lanka Foods
Sri Lanka is an island off the southeast coast of the Indian state of Tamil Nadu. It is separated from India by the Indian Ocean, in which lie the chain of islands called Adam's Bridge.
Ancient sites include Anuradhapura, Polonnaruwa, Sigiriya, Dambulla, Panduwasnuwara and Yapahuwa. All these places contain the remains of a great civilisation which grew through the centuries under the influence of Buddhism, a gentle faith still preserved in Sri Lanka in its purest form.
Standard foods are spicy and it is advised to approach curries with caution. There are many vegetables, fruits, meats and seafoods. Continental, Chinese, Indian and Japanese menus are available in Colombo. A speciality is basic curry, made with coconut milk, sliced onion, green chilli, aromatic spices such as cloves, nutmeg, cinnamon and saffron and aromatic leaves.
10. Sri Lankan Culture
The tragedy of Sri Lanka stems from its ethnic intolerance and militant readings of religious philosophy. The Sinhalese are predominantly Buddhist, the Tamils mainly Hindus, and there are sizeable Muslim and Christian Burgher (descendants of Dutch colonists) minorities. The Sinhalese speak Sinhalese, the Tamils and most Muslims speak Tamil and the Burghers often speak English. The Muslims are scattered all over the island and are thought to be descendants of early Arab or Indian traders. They have largely steered clear of the civil conflict, though there have been clashes between Muslims and Tamils in the east. The Tamils in the hill country are recent low caste arrivals brought in by the British to work on the plantations. They share little in common with the Tamils of the north who have been in Sri Lanka for over 1000 years. The hill country Tamils have generally managed to avoid being drawn into the current ethnic conflict.
Rice and curry - often fiery hot - dominate meal times and usually include small side dishes of vegetables, meat and fish. Indian curries such as vegetarian thali, delicately flavoured biriyani and kool, a boiled, fried and dried-in-the-sun vegetable combo, are also available. Hoppers are a unique Sri Lankan snack, similar to a pancake, served with egg or honey and yoghurt. Coastal towns have excellent fish and most travellers are happy to live on the delicious local tuna. There's plenty of tropical fruits to choose from, the tea is terrific and the beer acceptable.
11. Recipes from Sri Lanka

• Introduction
• Ingredients
o Curry Powder
o Coconut Milk
o Stores & Prices
o Roasted Curry Powder
• Recipes
o SriLankan Rolls
o Egg plant curry
o Chicken Curry
o Spicy Potatoes
o Cucumber salad (to accompany curries)
o Yellow Fish curry (not spicy)
o Fish Curry (Hot & Spicy)
o Spinach with Lentils
o Spinach with Coconut
o Beet Salad
o Okra
o Green beans
o Potato Curry
o Spicy Onions
o Green Banana curry
o Beef Curry
o Noodles (Sri Lankan Style)
o Fried Rice (Sri Lankan style)

Sweets/ Deserts
Recipe for LOVE CAKE
Recipe for MUNG KAVUM
Recipe for SAU DODOL
Introduction to cooking
From ancient times other cultures have been in contact with Sri Lanka to obtain the spices that grow there. The best cinnamon, cloves and other spices are indigenous to Sri Lanka. People arrived to trade in spices and also left some of their culinary practices as well. Sri Lankan cooking has evolved by combining culinary practices of many of these cultures. The most noticeable impacts have been the Portuguese, Dutch, Moor and Malay influences. In this small booklet the most popular dishes have been described. Some notes on substituting ingredients, cooking methods and addresses of where to purchase ingredients are given below. Sri Lanka being a tropical country has to beware of food spoiling fast. Hence most foods are cooked in liquids which is a fast method of ensuring that all ingredients are cooked thoroughly. No dish described here takes more than 30 minutes to prepare, with average times ranging from 15-20 minutes
Curry Powder
Sri Lankans use two different curry powders. One is referred to as plain
curry powder and very similar to the Indian yellow curry powder obtainable
from a Oriental or Indian grocery store. The other curry powder is referred to
as black (black-dark brown in color) or roasted curry powder and is used for
The yellow curry powder can be used as the base to make the black
curry powder. This method is given in the beginning of the booklet.

Coconut milk ( the milk obtained from squeezing the meat of the
coconut) is a central to Sri Lankan cooking. However as milk is made every
day, this process of obtaining the milk is quite tedious. Nestle have been
manufacturing powdered coconut milk in Sri Lanka for over a decade and as
such has made it much easier to cook Sri Lankan style.
Dairy milk can be substituted at times. However occasions where lime
or lemon juice is used there is a good possibility of dairy milk curdling. Roasted Curry Powder Start with 100 gms raw yellow curry powder. Add about a 1 tablespoon fennel seed, 1 tablespoon garlic powder , 2 pieces lemon grass , 2 cloves, 3 cardamoms , 2 pieces cinnamon and 1 tablespoon mustard seed and roast in a frying pan at low heat for about 3 minutes or until dark brown in color. Then remove and grind to a powder.
Roasted Curry Powder

Start with 100 gms raw yellow curry powder. Add about a 1 tablespoon
fennel seed, 1 tablespoon garlic powder , 2 pieces lemon grass , 2 cloves, 3
cardamoms , 2 pieces cinnamon and 1 tablespoon mustard seed and roast in a
frying pan at low heat for about 3 minutes or until dark brown in color. Then
remove and grind to a powder.

Nestle Milk Powder (350 gms) 3.99 (20cents)
Roasted Curry Powder (250 gms) 3.99 (20cents)
Raw Curry Powder (100 gms) 1.79 (15cents)

Stuffing (note you can use any stuffing of your choice, even Stove Top)
1/2 lb boneless chicken (could substitute 12 oz can of Jack Mackerel)
1 lb potatoes
1/2 lb onion
2 tblspns red pepper
4 tblspns roasted curry powder
1/4 cup oil
To taste salt
Pastry ( maybe any other pancake mix could be used)
1/2 lb flour
2 cups milk (coconut or dairy)
1 egg
To taste salt
Breading and Deep Frying
3 cups oil
2 eggs
1 can bread crumbs

First make the stuffing. Boil the potatoes and peel of jackets. Cut
chicken into small pieces. Dice onions.
Add the oil to a pan at medium heat. Add the onions, chicken, and
potatoes in that order leaving about half a minute between each and leave for 4
minute. Add the roasted curry powder, red pepper powder and salt and cook for
5 minutes. Remove from stove and place where it is easily accessible.
Now for the pancakes. Mix the flour, milk and eggs using a mixer. Heat
a non stick pan which has been wiped with paper towel soaked in butter or oil.
Pour in batter to barely cover the bottom of the pan. Heat at low heat for a
minute. Remove the pancake. Place on a plate and place stuffing on top. Tuck
in the sides of the pancake to make parallel edges. Roll the pancake to make a
Continue making the pancakes and the rolls from them. Do not allow the
Pancakes to cool or stand before adding the stuffing as this makes the pancake
Less malleable.
Finally dip each roll into beaten egg and coat all round. Then coat with bread
Crumbs and deep fry until medium brown color.

Egg plant curry
1 (approx 1lb) Egg plant
1oz oil
1oz milk (Coconut or Cows)
2 tsps Curry powder
1 tsps Red pepper powder
to taste salt
pinch sugar
2 tsps vinegar (or lime)
One onion

Wash Egg plant and cut into small pieces. Add oil to frying pan, and heat to
boiling point. Add egg plant and fry until a light brown color (golden color).
Allow to drain on paper towel to remove excess oil. Add the fried Egg plant,
milk, curry powder, red pepper, salt, sugar, and vinegar to a pot and cook for
3 minutes.

Chicken Curry
1lb Chicken
2-3 tblsps Roasted (black) curry powder
2 tsps Hot pepper powder
2 oz milk (Coconut or Cows)
2 tsps Vinegar (or lime
to taste Salt
2 cloves Garlic
1 Onion
2 tblsps Oil

Cut the chicken into small pieces and wash well. Dice onions. Cut the
garlic into small pieces.
Add the chicken, spices, vinegar and salt and mix well. Allow to
marinate for some time (optional). Place on very low fire and heat for some
time. After about 10 minutes the heat may be increased to a slow heat. Cook for
20 minutes. 5 minutes before taking down add the milk.

Spicy Potatoes
1lb potatoes
1 onion
2 tsps Hot pepper powder
2 tblsps Oil
1 clove (tsp) Garlic (powder)
1 tsp salt
1 tsp sugar
1 tsp mustard
2 small green peppers
Boil or bake potatoes. Peel of skin and cut into cubes. Slice onions and
green pepper.
To a large pan add the oil and heat. Add onions and fry for a minute.
Then add hot pepper powder, garlic, salt, sugar and mustard and stir in for
about 2 minutes. Finally add potatoes and green pepper mix in and cook for 3
minutes you can eat.

Cucumber salad (to accompany curries)
1 cucumber
1 onion
2 small green peppers
1 tomato
1 tsps Black pepper powder
to taste salt
pinch sugar
1 tsp lemon (or lime) juice

Slice cucumber, onions, green pepper and tomato. Put into a plastic bag
and add lemon juice, salt, sugar and black pepper powder.

Yellow Fish curry (not spicy)
1Lb King fish (or Salmon or Tuna or Shark or Scallops )
2 cups coconut milk
3 cups water
1 onion
2tablsp mustard
1tspn turmeric
1 tsp garlic
to taste salt
1 tblspn lime juice

Wash the fish and cut steaks into cubes. Add water, onions, salt garlic,
mustard and fish cook for 15 minutes. Add coconut milk allow to stand for 1
minute. Finally add the lime juice.

Fish Curry (Hot & Spicy)
1lb Tuna (or Shark, Red Mullet)
4 tablspn Red pepper powder
2 tblspoons unroasted curry powder
1tablspn black pepper
4 cups water
2 tablspns vinegar
to taste Salt
1 clove garlic

Wash fish and cut into cubes. Add vinegar and salt and knead into the
fish. Then mix in red pepper powder, curry powder, black pepper and garlic
and cook for 20 minutes.

Spinach with Lentils
1lb Fresh Spinach (or Frozen chopped 12 oz package)
1/2 cup Orange lentils
1/2 cup coconut milk
2 tblspns mustard
2 tblspns unroasted curry powder
1 tblsspoon turmeric powder
to taste salt
1 onion
1 clove garlic
1 green pepper
pinch cinnamon (optional)
pinch lemon grass (optional)
1 cup water

Clean spinach and cut into small pieces. Dice garlic clove, onion and
green pepper
Wash lentils and mix with spinach. Add all spices, onion, garlic, green
pepper, cinnamon and lemon grass with lentils and spinach and boil for 10
minutes at medium heat. Finally add salt and coconut milk and cooking for 2
minutes on low heat.

12 oz Frozen Chopped Spinach
1-2 ozs Desiccated Coconut
1 Onion
1 tablspn Lime Juice
2 tblspns oil
1 tblspn Red Pepper Powder (optional)
1-2 oz Small Dried Shrimp (available at Oriental Grocery

Thaw spinach and squeeze out excess water. Dice onion. Dice shrimp if
fresh shrimp is used.
Heat oil in pan at medium heat. Add shrimp and onions and fry for 1-2
minutes. Add spinach and mix well. Immediately add lime juice, salt and red
pepper. Stir in pan for a 2 minutes at medium heat. Mix in desiccated coconut
and heat for 2 minutes.

1 lb packet Frozen Okra
4-5 tblsspns oil
2 tbspns mustard
1tblspns unroasted curry powder
1 tblspns turmeric
1 onion
1 green pepper
pinch cinnamon
to taste salt
1tblsspn sugar
1 tblspn lime

Dice onions green pepper. Thaw okra and dry with paper towels.
Add oil to a pan on medium heat. Fry the okra until golden brown.
Then add mustard, turmeric, curry powder, onion, green pepper, cinnamon,
salt and sugar and cook for 3 minutes. Remove from heat and add lime juice.

Spicy Onions
1lb onions
1/2 cup oil
4 tspspns red pepper powder
4 tspns Small Dried Shrimp (optional)
3 tspns vinegar
2 tspns sugar
to taste salt
1 clove garlic
1 green pepper
pinch cinnamon (optional)
1 piece lemon grass (optional)

Slice onions. Dice green pepper and clove of garlic.
Add onions to oil in a pan at medium heat. Allow onions to fry until
light brown in color. Then add the red pepper, diced green pepper, garlic,
cinnamon, lemon grass and stir in well at medium heat for 3 minutes. Finally
add vinegar, sugar and cinnamon and leave at low heat for 2 minutes.

Green Banana curry
2 bananas (the cookable variety)
1/4 cup oil
1/4 cup milk (coconut or dairy)
2 tblspns unroasted curry powder
1/2 tblspn mustard
1 tspn turmeric
1 onion
to taste salt
1 tspn sugar
1 tblspn lime juice (or vinegar)

Peel skin of banana using a knife. Cut into thin slices.
Fry sliced banana in oil until a light brown color. Once banana have
fried remove and place on paper towels to remove any excess oil.
Add milk, curry powder, mustard, turmeric, onion, salt, sugar and
vinegar into a pot and bring to boil at low heat. Then add the fried banana and
cook for 2 minutes at low heat.

Beef Curry
1lb Beef ( any particular cut is fine)
1 onion
2 tomatoes
4 tblspns roasted curry powder
3 tblspns red pepper powder
1tspn black pepper
3 tspns lime juice (or vinegar)
to taste salt
1 clove garlic
pinch cinnamon
1 piece lemon grass (optional)
pinch cardamom powder (optional)
3 cloves (optional)
1 cup coconut milk (optional)

Wash beef and cut into cubes small cubes preferably 1/4 inch cubes.
Dice clove of garlic. Grind or crush cloves into pieces.
Add all the ingredients and the beef and bring to boil on low heat and
leave for 15-20 minutes. Finally add the coconut milk and boil for 3 minutes.
A dry spicy meat can be obtained, if all the gravy is allowed to
evaporate. This best done in an flat open pan.

Noodles (Sri Lankan Style)
1pack Egg Noodles
1/4 lb lb grated carrots
1/4 lb French Cut Beans
1/4 lb Diced cabbage
2 eggs
1 onion
2 tomatoes
1/4 lb butter (or margarine)
to taste salt

Thaw the beans and remove any excess water using a paper towel
Add the noodles to boiling water and leave for 2 minutes. Take out and
allow excess water to drain.
Add a little butter and fry the eggs. Stir while frying them to break into
small pieces. Remove the egg and place in a dish to be used later.
Add butter to a large pan at medium heat. Add the onions first and fry
for 1 minute. Then add all the vegetables and fry for 3 minutes. Add salt. Mix in
the noodles and the fried egg.

2 cups Thick Coconut Milk
1/2 lb Brown Sugar
4 Eggs
Pinch Cardamoms (Optional)
3 Cloves (Optional)
Raisins, Cashew,

Beat the eggs in a mixer. Add the coconut milk, brown sugar
cardamoms and cloves to the beaten eggs mix well. Add the mixture into a pot
and steam for 20 minutes. Add raisins.
Altrenatively the mixture can be added into multiple small aluminum
bakimg foils and then steamed. The time required for steaming is about 5-10
minutes for this method

Fried Rice (Sri Lankan style)

2 cups Rice (Parboiled)
100 g Cashew
50 g Raisin
50 g Green Peas
250 g Shrimp
2 onions (diced)
2 oz Butter or margarine
1/4 cup vegetable oil
1/2 tsp. turmeric (or preferably Spanish saffron)
2 cloves
2 pieces cinnamon
1 piece lemongrass
to taste salt

Cooking the Rice
Add the butter to the saucepan and heat for a minute at low heat. Add the rice
and water. A easy way of measuring the right amount of water would be to add
the rice, stick in the index finger on surface of rice and fill water upto the 2nd
joint of the index finger (a little less is also fine). Add salt and turmeric and
bring to boil (if not in rice cooker). Then turn the heat to low cover and leave for
15-20 minutes. The rice should be ready by then.
The other stuff (to be done while rice is cooking)
Add oil to a large pan and heat. Fry the shrimps until brown (well done).
Remove the shrimp. Add the cashew, raisins, green peas, onion with the cloves
cinnamon and lemon grass and fry for about 5 minutes or until onions are a
brown color. Remove from fire and wait for rice.
Finally when the rice is ready add the rice, shrimp and the rest and mix well and
maybe heat for about 3-5 minutes.
The flavor is enhanced if the mixed rice is kept for about 6 hours and then
reheated (microwave) prior to serving.
• 2 cups white long grain Rice
• 3/4 cup THICK Coconut milk or Evaporated milk
• 1 tbs Cooked white Rice
• 1 tsp dry Yeast
• 1/2 tsp Sugar
• 2 tbs lucke warm water
• 1-2 cups THIN Coconut milk or diluted Evap. milk
• Eggs
• Soak rice in water overnight (or until soft).
• Add yeast and sugar into luke warm water and set aside.
• Drain water from cooked rice.
• Blend the soaked rice, milk and cooked rice in a blender until thick and creamy (The consistancy should be that of thick cream).
• Transfer into a bowl and add the foamy yeast mixture. Mix well.
• Close and leave in a warm placefor at least 6 hrs.
• Add thin warm coconut (or diluted evap. milk) to the thick batter while stirring (The consistancy of the batter should be similar to pan-cake batter).
• Add salt to taste.
• Pour spoon fuls into heated, greased hopper-pan (Can experiment with a Chinese wok, which is similar in shape to a hopper-pan)
• make sure that the inside of the pan is well covered with the batter.
• Close with lid and cook until done.
• To make egg hoppers, cover the inside of the pan with the batter by swerling it (same as before) and then crack-drop an egg to the center, close with lid and cook until done.
The combination of plain and egg Hoppers are delicious when served with sambol or curry
12. What is the difference between Sri lanka foods and Malaysian foods?
By culture:
Malaysia is includes main three racial society (we were already discuss about this). But each religion culture different than other religions. So they are three main racial traditional foods. Each religion foods are different than other religions.
Sri lanka also is three racial society (we were already seen about this). But there are three racial culture based on one tradisional food. However, basically sri lanka is a agriculture country. Thence sri lanka is mainly producing patty. If we can see in sri lanka. There are main occupations to make patty. There are three difference cultures but three religions to eat mainly rice and curry. Therefore Sri lanka will make mainly only rice and curry. It is a main difference between Sri lanka and Malaysia.
By taste:
Malaysian food courts are providing various tastes of foods. But Malaysian foods mostly is normal spicy foods but many foods are not spicy, because Malaysian citizens did not like spicy foods.
But Sri lanka difference between Malaysians. Sri lanka food courts are providing very spicy foods more than non spicy foods
By cooking methods:
All countries are following cooking methods the basic cooking methods. But they are small different between each to each countries. Malaysia is mostly cooking methods such as boiling, steaming, frying and roasting methods.
But rather than Sri lanka is mostly using cooking methods boiling, steaming, drying and deep frying methods
By Economical situation:
We will compare between Malaysia and Sri lanka from economical view. Malaysia is a rich and developing countries rather than Sri lanka, because Sri lanka was faced terrorism around the 25 years.
Malaysia is peoples income monthly RM3000. Therefore Malaysia is producing various foods categories and high price foods. It is suitable for Malaysia.
By seasoning and flavoring:
The Malaysia is mostly using seasoning and flavoring such as bay leaf, rosemary, white papers and paprika and basil.
The Sri lanka is mostly using seasoning and flavoring such as chili papers, curry powder and coconut milk and garlic others spicy flavor.