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Traditional Sri Lankan rice and curry. Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it ...
Ma-Wee rice is best when soaked prior to boiling. One traditional dish calls for the rice to be cooked with chopped spring onion and leeks, and served with bottle gourd sautéed in spices and coconut milk. Ma-Wee was loved by the queens of Sri Lanka, who believed it helped them maintain a trim, shapely figure.
Ceylon is the name given to a family of curry recipes with the key ingredients being coconut, lime, and a specific Ceylon curry powder, which classifies it as "hot" on most guides. [ 1 ] [ 2 ] External links
Ceylon Biscuits Limited (branded CBL, commonly called Munchee) is a Sri Lankan food manufacturer, the maker of Munchee biscuits and one of the oldest biscuit makers in Sri Lanka. The company owns 60% of the domestic market share in Sri Lanka.
Commonly used ingredients across traditional Sri Lankan sweets are Rice flour, treacle and coconut milk. Treacle is a food sweetening syrup made from the sap oozing from "tapped" blossoms of palm trees, particularly, Coconut (Cocos nusifera) or "Kithul" (Caryota urens).
A box of 100% Pure Ceylon Tea sold in Japan. In order for the Lion Logo to appear on a tea pack, it must meet four criteria. The logo should only appear on a consumer pack, the pack should contain 100 percent pure Ceylon tea, it should be packed in Sri Lanka, and the brand should conform to the quality standards set out by the Sri Lanka Tea Board. [5]
Lamprais, also spelled "lumprice", "lampraise" or "lumprais", is a Sri Lankan dish that was introduced by the country's Dutch Burgher population. [1] [2] Lamprais is an Anglicised derivative of the Dutch word lomprijst, [3] which loosely translated means a packet or lump of rice, and it is also believed the dish has roots in the Indonesia dish lemper.
Pol sambol (Sinhala: පොල් සම්බෝල), or thenkai sambal (Tamil: தேங்காய் சம்பல்), is a traditional Sri Lankan dish made from coconut, mostly used as an accompaniment with rice, string hoppers, hoppers and curries.