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4. Dry the Meat: Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy.
A common dessert in Sri Lanka is kevum, an oil cake made with rice flour and treacle and deep-fried to a golden brown. There are many variations of kevum. There are many variations of kevum. Moong Kevum is a variant where mung bean flour is made into a paste and shaped like diamonds before frying.
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice.. The technique of jerking off (or cooking with jerk spice) originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.
The most popular dessert among Sri Lankan Muslims during Ramadan. 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
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Dried meats include prosciutto , bresaola, biltong and beef jerky. Dried fruits have been consumed historically due to their high sugar content and sweet taste, and a longer shelf-life from drying. [4] Fruits may be used and named differently when dried. The plum becomes a prune, the grape a raisin.
Kiri hodi (Sinhala: කිරි හොදි), which literally translates to milk curry, is a popular and traditional Sri Lankan fragrant coconut milk gravy. [1] Made using a few basic ingredients, this dish is traditionally served hot alongside pol sambola (a coconut relish) or idiyappam (rice noodles). [2]
Laksa (Jawi: لقس ) is a spicy noodle dish popular in Southeast Asia. [2] [3] Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawns or fish. Most variations of laksa are prepared with a rich and spicy coconut curry soup or a broth seasoned with asam (tamarind or gelugur).
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