Thai Green Curry - Gaeng Khieow Wuan

Fish curry is actually a protein rich recipe. Oily fish, mostly salmon (Raavas), mackerel (Bangda), King Fish (Surmai), and others., contain a lot of necessary fatty acids that enable to fight heart disease and even shield against a number of kinds of cancers.

Thai Green Curry - Gaeng Khieow Wuan
INGREDIENTS: 
300 grammes chicken, finely sliced (about three fillets)
1 400ml can Thai Gold Organic Coconut Milk
2 teapoons Thai Gold Green Curry Paste
1 teaspoon raw sugar (optional)
2 teaspoons Thai Gold Fish Sauce
250 mls chicken stock
1 serving or about 300 grammes of your favourite mixed fresh
vegetables, roughly chopped. (the best vegetables with this
curry are softer flesh, like eggplant, courgettes, green beans)

DIRECTIONS: 
Add the coconut milk to a saucepan and heat up to just boiling.
Add the curry paste and cook until the curry paste has dissolved into the milk, stirring
Regularly as coconut milk can separate.
Add the chicken, fish sauce, chicken stock and sugar.
Cook for five minutes, stirring regularly.
Add the vegetables and leave cooking for a further 2 minutes or so.
Serve with Thai Gold Organic Jasmine Rice.
Garnish

Sri Lankan Cloves

Cloves can be cooked whole or ground, either because they are very powerful, they are used in a form that is used sparingly. Spice is the type of tobacco known in the coffee shop, west, occasionally, Indonesia in order to create the smoke and Europe and Asia spliff marijuana as kreteks in the local mix of hashish, is used throughout and. Clove is an important raw material of high culture in China and Japan. Bold refinery has been used used to treat toothache and a wide range of aromatherapy oils of clove dental emergency.

Sri Lankan cloves historically has been used in the Cuisine of worldwide, it is ground with other spices, mainly in the dish and the source was made in almost all is used. They are also an important component of green chai tea and cardamom. Biryani cooked in order to detect the spread of it (this corresponds to the pilaf taste of local spices), and is usually added to enhance the overall taste and presentation of the United States.

How to Eat With Hands

Eat with your hand  (Rice and Curry)

It is usual and common practice to eat with hand for Sri Lankans and as well as many Asian countries. In our country we have to used to it because of type of foods. especially Rice and Curry is main dish in Sri Lanka, you will never feel the rel taste of Rice and Curry if you used to eat with spoon and Fork. You wanna real taste ? It's a must to eat with hand. 

The foreigner in this video shows and teaches how to use your hand to eat. It's a totally strange thing for some people. But as you practice more and more towards this traditional method you will taste more better.

Chilli

Chilli is one of the most valuable crops of India. It is grown almost throughout the country. Different varieties are grown for vegetables, spices, condiments, sauces and pickles. Chilli is also known as ‘hot pepper’ and capsicum as ‘bell pepper.’ The Portuguese brought capsicum from Brazil to India during the year 1584. Chilli is a fruit of the plants ‘capsicum annuum’ and ‘capsicum frutecens’ that come from the genus ‘capsicum,’ belonging to the family of ‘Solanaceae,’ which also includes tomato and potato. These fruits are small in size and known for their sharp acidic flavour and colour. Currently, chillies are used throughout the world as a spice and also in the making of beverages and medicines. If some varieties of chilies are famous for red colour because of the pigment ‘capsanthin,’ others are known for biting pungency attributed to ‘capsian.’ India is the only country which is rich in many varieties with different quality factors

Chicken wings in soy sause

INGREDIENTS: 
24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger

DIRECTIONS: 

Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl.

Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350- degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.

Spicy Kerala Fish Fry

INGREDIENTS: 
Fish - 1/2 Kg (pomfrets or any good fish)
Red Chilli Powder - 4 heaped tea spoons
Turmeric Powder -2 pinch
Ginger - 1 medium piece
Black Pepper - 8 to 10
Curry Leaves -4 (optional)
Salt, Oi

DIRECTIONS: 

Make cuts acoss the fish at 1 inch distance deep enough to reach the skeleton. Make a fine paste of ginger, pepper and curry leaves, mix with the powders and salt. Add few teaspoons of water to make a thick, smooth paste. Marinate the fish properly with this paste such that it forms a thin film covering the full fish or the slices. After half an hour deep fry or shallow fry it as you please. The oil would stop crackling when it is almost done.

fish curry

Red Fish Curry

INGREDIENTS: 
King Fish - 250 grams Cleaned
Kodampuli - 3 or 4 Boil in water
Curry Leaves - 2 sprigs
Red Chilli Powder - 3 teaspoons
Turmeric Powder - 1/4 teaspoon
Fenugreek - 1/4 teaspoon
Coconut Oil - 2 tablespoon
Ginger - 1 1/2 inch piece
Garlic - 3 cloves
Salt - To taste
Mustard Seeds - A Pinch

DIRECTIONS: 

1. Remove the skin, and cut the fish into 1 x 2 inch size rectangular pieces, clean well, drain and keep aside.

2. Grind the red chilli powder, turmeric powder, ginger, and garlic with little water, to make a smooth paste.

3. Heat oil in a pan, put the mustard seeds, and when they start sputtering, add the curry leaves, and the grinded paste.

4. Fry the paste at a medium heat, till the paste becomes consistent.

5. Add the water containing the extract of Kodampuli, check the level of sourness.

6. When the water starts boiling add the fish pieces, and salt. Add water enough to cover the pieces.

7. Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan.

8. When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and the oil is visible.

9. Serve hot with rice, or tapiocca. This dish could be preserved for a few days.

fish curry

How to make Aluwa - අළුවා

INGREDIENTS: 
3 cups roasted rice flour
2 cups coconut or kitul honey
2 ozs. sliced cashew nuts

DIRECTIONS: 

Roast the rice flour in a pan on low heat while stirring all the time. Sieve and set aside. Then heat the honey till it treacles. Add the roasted rice flour and the sliced cashew nuts. Stir well and remove the pan from fire. A flexible consistency should be obtained. Roll out on a well floured board. Cut into diamond shapes. (Note: The rice flour should be well roasted for this receipe to come out well)

HOME MADE VEGETABLE BROTH

Recipe by Chef Haleesha Weerasinghe,  FCHSGA,  GalleFace Hotel Sri Lanka

Recipe 04 portions
INGREDIENTS: 
03 tsp Olive oil
01 tsp Chopped garlic
05 tsp Chopped onions
25 g Leeks
100 g Carrots
50 g Pumpkin
25 g Lentils
50 g Mushrooms
50 g Spinach leaves - broken into pieces
10 g Celery - sliced
3/4 tsp Salt
3/4 tsp Crushed black pepper
750 ml Vegetable stock or water

DIRECTIONS: 

Heat oil, add chopped onion, garlic and cook for a few minutes without colouring. Add leeks, carrot,  pumpkin, mushroom and cook for a few minutes. Add stock and lentils and cook for 20 minutes. Add celery and continue cooking for 10 minutes. Add salt , crushed pepper, and spinach. 

REMARKS
Tomatoes, bell peppers, herbs ( coriander, curry leaves ) can be added. Can add laksa, chick pea.

SPICY LENTIL SOUP

Recipe by Chef Haleesha Weerasinghe,  FCHSGA,  GalleFace Hotel Sri Lanka

Recipe 04 portions
INGREDIENTS: 
03 tsp Olive oil
½ tsp Chopped ginger
01 tsp Chopped garlic
05 tsp Chopped onions
25 g Carrots - roughly cut
25 g Leeks - roughly cut
Cinnamon 1" pcs
200 g Lentils soaked
½ tsp Turmeric powder
½ tsp Chilli powder
01 tsp Curry powder
750 ml Vegetable stock or Water
01 tsp Salt
02 tsp Chopped coriander leaves
04 nos Lemon wedges

DIRECTIONS: 

Saute onion, garlic and ginger in oil. Add the roughly cut carrots, leeks and the cinnamon. Cook for few minutes. Add turmeric powder, chilli powder and curry powder, cook for 30 seconds and add the lentils with stock. Simmer for 20 minutes till the lentils are cooked. Blend the lentils with a stick blender to the required thickness. Finally add salt and the coriander leaves. Serve with a wedge of lemon.

REMARKS

Black pepper, bell peppers, cream and tomatoes can be added if required.

TUNA, CUCUMBER AND ONION SALAD

Recipe by Chef Haleesha Weerasinghe,  FCHSGA,  GalleFace Hotel Sri Lanka

Recipe 04 Portions
INGREDIENTS: 
04 tsp Low fat curd
Pinch of salt
Lemon juice
150 g Fresh Tuna- grill and flake into pieces or yellow
Fin Tuna in brine
125 g Tomato - cut into julienne
200 g Cucumber cut into julienne
30 g Spring onions
100 g Iceberg lettuce - shredded

DIRECTIONS: 

Mix curd, salt and lemon juice together. Boil the Tuna steak , cool and flake. Mix together with all other ingredient and arrange on a bed of shredded lettuce.

fish curry

SPICY PRAWN AND RAW PAPAYA SALAD

Recipe by Chef Haleesha Weerasinghe,  FCHSGA,  GalleFace Hotel Sri Lanka

INGREDIENTS: 
Recipe 04 Portions
01 tsp Sesame oil
05 tsp Lime juice
½ tsp Balsamic vinegar
01 tsp Bee honey
1/4 tsp Salt
150 g Raw papaya - shredded
150 g Prawns - boiled and deveined
50 g Spring onions
75 g Tomatoes - cut into julienne
100 g Ice berg lettuce - shredded
01 no Oranges - cut into segments
20 g Coriander leaves - chopped
03 nos Red chilli - finely chopped ( optional )
01 no Orange

DIRECTIONS: 
Mix sesame oil, lime juice, balsamic vinegar, honey and salt together in a bottle. Mix together with the rest of vegetables and arrange on a bed of shredded lettuce.

ASIAN VEGETABLE SALAD

Recipe by Chef Haleesha Weerasinghe,  FCHSGA,  GalleFace Hotel Sri Lanka

Recipe 05 Portions
INGREDIENTS: 
01 tsp Olive oil
08 tsp Lime juice / Lemon juice
01 tsp Bee Honey
1/4 tsp Salt
150 g Raw papaya
75 g Red bell pepper
75 g Green bell pepper
75 g Yellow bell pepper
30 g Bean sprouts
50 g Spring onions - sliced
10 g Coriander leaves - chopped
100 g Pineapple cleaned - cut into strips
01-03 nos Red chilli - Finely chopped ( optional )
50 g Green lettuce / Red lettuce

DIRECTIONS: 
Mix olive oil, lemon juice, honey and salt together in a bottle. Cut the vegetables into strips, roughly chop the coriander and red chilli. Mix all ingredients together and place on a bed of lettuce.

Spicy Chicken Wings

INGREDIENTS: 
1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings

DIRECTIONS: 

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.

Chicken Wings

INGREDIENTS: 
36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder

DIRECTIONS: 
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce. Serves 9-12.

Apricot Chicken Wings Recipe

INGREDIENTS: 

1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings

DIRECTIONS: 

Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.

ORIENTAL CHICKEN WINGS (කුකුල් මස්)

INGREDIENTS: 
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley

DIRECTIONS: 

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes. 

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN RECIPE (කුකුල් මස්)

INGREDIENTS: 
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

DIRECTIONS: 

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Annasi Maluwa / Ambula (Pineapple Curry) - අන්නාසි මාළුව

Extracted from www.srilankacooking.com

INGREDIENTS:
1 medium ripped pineapple OR canned pineapple – cut into pieces
2 garlic cloves - chopped
1 small onion - sliced
1 teaspoon chilli powder
¼ teaspoon turmeric
½ teaspoon Sri Lankan raw curry powder
½ teaspoon Sri Lankan roasted curry powder
6 curry leaves
1 x 2.5cm cinnamon stick
1 cup thick coconut milk
2 - 3 tablespoons vegetable oil
1 - 1½ tablespoons sugar
Salt – to taste

DIRECTIONS:
In a large bowl mix all the spices with pineapple pieces (pineapple, salt, Sri Lankan curry powder, Sri Lankan roasted curry powder chilli powder & turmeric) and keep it in aside.

Heat the oil in a medium saucepan, add garlic & curry leaves and fry it for 1 – 2 seconds, then add cinnamon stick & onions and cook it for nearly 5 minutes. 

When onions are cooked, add the pineapple pieces into the onion mixer and mix it well & keep it for nearly 10 minutes in medium heat. 

Then add sugar and mix it well. Keep it 1 – 2 minutes.

The final step is adding the coconut milk, and stirs the curry. Keep it on high heat nearly for 10 minutes. Then put the heat on high to low and just shake the curry every 2 -3 minutes, it’s a way to avoid the burning of the bottom of the curry. Keep the curry on the low heat for nearly 5 minutes or till you gets thick gravy. Taste for salt & sugar.

Homemade Marshmallows Recipe

Ingredients
15 g gelatin, unflavored
225 g sugar
200 ml water hot
Powdered sugar for final touch up

Method
Soften the gelatin with 50ml of hot water (keep the bowl warm in the double boiler if necessary).
Melt the sugar in the rest of the hot water.
Pour the sugar water into the gelatin and mix them with an electric mixer for about 5 minutes.
The mixture will start to set once it cools, so quickly pour the mixture into the container.
Let cool for 6 hours.