Isn’t it incredibly frustrating when you find a delicious looking recipe only to scroll down to the recipe and come to realise you don’t have that one crucial ingredient that is imperative for this recipe to succeed? Well let warn you that string hoppers require two key utensils; string hopper piper and string hopper mats. So stop right now, go buy these two pieces of equipment and then proceed reading. Continue reading
When I first went to Sri Lanka to visit my extended family, I struggled hard to adjust to the blistering heat of Colombo. Luckily my grandmas house had a well, so I would spend my days playing with water to keep me cool.
Food was another struggle for me in Sri Lanka. Waking up to a table full of curry and rice made my stomach tense. I was far from my fruit loops breakfast. Eating such a heavy, hot and spicy meal was a challenge for a 7 year old. But I had no choice, I couldn’t be rude and refuse to eat what my aunty had spent hours cooking. Continue reading
Simplicity is a fundamental criteria when it comes my cooking decision making. Unfortunately, it’s the simplest dishes that are the hardest to master. Sesame balls is no different, with only two ingredients it’s a delicate act to balance the sweet and nutty combination. Continue reading
It’s heading into the cooler months, so raw dishes are slowly being replaced with curries. I’m not your typical ‘rice and curry is life’ kind of brown person. Actually, I stopped eating curry for two years when because I began making my own vegetarian and then vegan meals. Now, I actually appreciate Mum’s cooking and realise how delicious it is and how lucky I am to be able to have curry within a moments notice. Continue reading
My dad used to buy these fluffy and crispy savory fried donuts called mendu vada and they were the bomb. The shop gave complimentary little packets of sambol as a dip, and I would stare at my parents dip the already spicy donut in a fiery red sambol and grin in satisfaction. Continue reading
If truth be told, I’m not a huge fan of young jackfruit curry. My parents however, are obsessed with this tarte and spicy dish, probably because they both grew up eating this unique tasting fruit. Even the texture is a little hard to describe, it’s almost a cross between boiled artichoke and lotus root, kind of fleshy and hard. Continue reading
Chickpea vada makes a somewhat regular appearance at Sri Lankan dinner parties. When I say somewhat regular, I mean only when that one aunty who knows how to make chickpea vada is invited to the party. Even then, there’s always a chance she won’t choose to make that snack because the host doesn’t want to seem too pushy. But when these crunchy morsels do land in my fingers I horde a few in a napkin, because they finish in a heartbeat and it’s one of the few Sri Lankan savory snacks that are vegan. Continue reading