Lamprise  ___________________

A Lankan delicacy introduced by the Dutch Burgher community is an absolute must try out of the ever so extensive Sri Lankan cuisine. 

Traditionally, this banana leaf wrapped treat comprises of a meat curry, ash plantain, brinjal pahi, seeni sambol, belacan or blachan (shrimp paste), frikadel (compact meatballs) and finally, rice cooked in stock.

LAMPRAIS RECIPE (LAMPRIES)

Ingredients:

STOCK RICE RECIPE

2 1/2 cups parboiled rice 

4 3/4 cups chicken broth or water

2 1/2 ounces ghee or oil

1 big onion (sliced)

3-4 whole cloves

1/2 teaspoon ground green cardamom seeds

1 piece cinnamon (about 2-inch long)

*Salt as needed (see notes below)

Wash the rice in 7-10 changes of water until water is clear. Drain out the water and set aside. 

Fry the onions in hot oil on high heat. When translucent, add the spices and fry for a few seconds. Then add the rice, mix well for a minute.

Transfer rice to rice cooker, add all the broth or water & salt. Follow rice cooker directions to cook the rice. Fluff with fork. Set aside for later.

Or to cook the rice on stove-top, add all the liquid & salt as needed, cover and bring to a boil. Reduce heat to low. Continue to cook until rice is done. Fluff with fork and set aside.

*Note: If using regular stock containing salt, you may not need to add more salt. If using low-sodium stock or water, add about 1/2 teaspoon salt if preferred. 

BRINJAL PAHIE (EGGPLANT)RECIPE

Part-1 

1 1/2 lb BrinjalS (Eggplant)

1 teaspoon turmeric

1 1/2 teaspoons salt

Oil (for deep frying)

Cut eggplant into strips(like 1 cm thick french fries). Thoroughly mix all of the above. Leave aside undisturbed. After

45 minutes, squeeze out the liquid from the eggplant.

Deep fry eggplant in hot oil until dark golden brown. Pieces should be somewhat still fleshy after frying. 

Part-2

1/2 big onion (Sliced)

2 pandan leaves (rampe)

A few curry leaves 

1/4 teaspoon fennel seeds

2 pieces cinnamon

2 tablespoons oil 

2 green chillies (sliced)-Optional

Heat the oil. Fry all of the above until onions are a golden brown. Then add the following spices and mix for a few seconds: 

1/2 teaspoon curry powder

1/2 teaspoon paprika (or chilli powder)

1/4 teaspoon cumin powder

1/4 teaspoon ground ginger

1 teaspoon garlic powder

Then add the fried brinjals and coconut milk. Mix well. Add the following:

Salt to taste

1/4 cup coconut milk

Mix well until all the coconut milk has been absorbed and the pahie is oily. 

Finally add: 

2 tablespoons vinegar* (optional)

1/2 teaspoon sugar- (optional)

FRIED ASH PLANTAIN (OR GREEN PLANTAIN)

2 ash plantains or 1 large green plantain

1/4 teaspoon salt

1/4 teaspoon turmeric

Oil for deep frying 

Tip: Use the same oil from deep frying the eggplant

Peel and discard the ash plantain or plantain skin. Cut the plantain flesh into small cubes. Rub in the turmeric and salt. Leave aside for 5 minutes. Deep fry in medium-hot oil for about 2-3 minutes, or until light golden color.

CHICKEN CURRY

1/2 lb boneless/skinless chicken breast(cut into chunks)

1/2 big onion (sliced)

Few curry leaves

1/2 teaspoon curry powder

1/4 teaspoon turmeric powder

1 teaspoon paprika (or chilli powder)

1/4 teaspoon cinnamon powder

1/4 teaspoon ginger powder

1 teaspoon garlic powder

1/2 teaspoon ground green cardamom seeds 

2 Green chillies (optional- for heat)

1/2 cup coconut milk

Salt to taste

3 tablespoons ghee or oil(to saute onions)

Saute onions and curry leaves on high heat till onions are golden brown. Add the chicken. Mix for a minute or two. Add all the spices & a little salt (taste and adjust later). Cover and cook for a few minutes in its own liquid. When chicken is half-way cooked, add the coconut milk, reduce heat to medium-low, and simmer till chicken is completely cooked. Take it off the heat and set aside.

*If chicken is frozen and ready-to-cook, it takes about 10 minutes.If using defrosted chicken, it will take less time. If using bone-in chicken, add a little water and cook for 10 minutes. 

BLACHAN RECIPE

1 cup dried shrimp 

1/4 teaspoon ginger powder

1 teaspoon garlic powder

Juice of 3 limes

Dry-roast the dried shrimp. Add the garlic and ginger. Grind in a food processor until fine. Mix in lime juice to form a paste. 

SEENI SAMBOL RECIPE

2 big onions (finely chopped)

A few curry leaves

2-3 cloves

1/2 teaspoon ground green cardamom seeds

1 teaspoon paprika (or chilli powder)

1/2 teaspoon ginger

1 teaspoon garlic

1/2 teaspoon cinnamon powder

1 teaspoon sugar

2-3 tablespoons tamarind concentrate 

1-2 ounce oil 

Heat the oil on medium-high until hot. Saute onions and curry leaves till onions look translucent. Except the tamarind and sugar, add the rest of the ingredients into the onions and mix well. Reduce heat to low and cook uncovered for 30 minutes, stirring every 5 minutes to prevent burning. 

In 30 minutes add the tamarind concentrate. Mix well. Add the sugar. Cook for a further 10 minutes. Take off heat. Set aside. 

FRIKKADELS RECIPE (DUTCH FORCEMEAT BALLS)

1 lb ground chicken breast

3 tablespoons chopped dill 

1 1/2 teaspoons salt

1/2 teaspoon cinnamon powder

1/2 teaspoon clove powder

1/2 teaspoon cardamom powder

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/4 teaspoon ginger powder

2 eggs (lightly beaten)

2 cups bread crumbs (more as needed)

Add 2 tablespoons breadcrumbs into the chicken. Reserve the rest of the breadcrumbs for coating. Add the rest of the ingredients into the chicken. Mix well. Make small balls. 

Beat the eggs with the fork. Dip and coat the balls in the egg. Roll in the reserved bread crumbs.

Pre-heat oil on medium-high heat. When oil is hot, fry the frikkadels until dark golden brown. Drain on paper towel. 

TO PREPARE THE LAMPRAIS PACKET

Place a foil on a tray and a banana leaf on the top of the foil. Serve 1/2 cup of the stock rice on the center of the banana leaf. Serve all the other sides on around and on the top of the rice. 

Sprinkle a tablespoon of coconut milk on the rice and curries to prevent drying out the rice when baking. 

Fold up the banana leaf and fold the two ends on the top. When the packet is open the curries should be on the top, and not under the rice.

Fold the pack in the foil snugly. 

Preheat oven to 375F. Bake for 10-15 minutes.