Wednesday, 11 May 2011

Lamprais (Lump Rice)


Lamprais is a Sri Lankan Dutch Burgher cuisine, but nowadays it is not easy to find even the correct recipe. May be because of inconvenience of preparing it, it has slightly modified. We can see many type of lamprais are selling in outlets named chicken lamprais, mutton, egg etc…But there are no such varieties for Lamprais. Even I saw Lamprais recipe with adding turmeric to the rice in a website sharing Sri Lankan recipes.But as I know Lamprais is not a dish similar to yellow rice dish.

Anyway I have searched for the recipe a lot. & found this as the original recipe. If you find there is a difference from the original recipe, kindly let me know. Because this is one of the best Sri Lankan recipes & it is better if we can share the correct recipe with future generation.



Here I am sharing the original recipe as I recieved.However when preparing it,I have used Chicken instead of all type of meats given in the recipe.Also I found that the quantity of chilly is high as per my taste.So in my cooking,I have adjusted chilli & Salt as per my taste.

An authentic lamprais will always include only the following dishes:
1. Lamprais Curry
2. Frikkadels
3. Brinjal (Egg fruit)) paella
4. Chilli & Onion sambol
5. Prawn blachang
6. Ash Plantain fries
7. The Rice

Now when reading the above list,the feeling is that we have to prepare a lot of new dishes & it takes a long time,isnt it?Even I thought so.However I only spent less than 2 hours to complete the Lamprais meal.Simply we can substitute the meal with Chicken curry,cutlets,Brinjal moju,Lunumiris with green chili,Chilli paste,Ash plantain fries & the cooked rice.

Here are the recipes for each items.Remember,you can change some meats & also spices as per availability & the choice.

1.Lamprais curry


Instead of all meat given in the above authentic recipe ,I prepared a chicken curry & this is how it came.

2.Frikkadels


I didnt use beef,instead I used minced chicken & it came out nicely & tasty.



3.Brinjal Paella

Here is the recipe.




 4.Chilli & Onion sambol

I think this is very common in Sri Lankan cuisine.Simply it is a kind of  'lunu miris with green chili.
Here is the recipe.


This is the picture of it.



5.Prawn blachan

Simply this is similar to chili paste which we prepare with prawns.And you can store this in a container in a fridge for few weeks.
Here is the recipe.





6.Ash Plantain fries




7.The Rice




Final step : Wrapping & baking lamprais

Now all the dishes are cooked & ready for the final step of preparing lamprais.




This is the instructions  for the final step.Anyway I didnt add onion & chilli sambol for the wrapping.I guess it is tasty when it is fresh.


Now lampraise is wrapped in banana leaf & ready to bake.


Appearence after removing from the oven.


After a long process, Lamprais is now ready to serve.Remember to add some onion sambol before serve.



Hope you will enjoy preparing this super delicious meal,and I appreciate to see your comments related with this recipe.(here or in my facebook page)

Shared with some of Monday Events   09/01/2012
Tuesday Events 10/01/2012



37 comments:

  1. Hai, I am Indonesian and already stayed in Srilanka since I merried...Love this blog so much 'cause I love srilankan food and want try to make it at home.
    Nice to know you.

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  2. wow!!I am so happy with your comment.Hope you will try this at home.This dish is really tasty with the fragrance of banana leaf...

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  3. Its sounds like a great recipe. I have saved it and I am going to make during Christmas family get to-gether. I love cooking and this one is simply amazing recipe. Thank you for posting and I really appreciate you patients and interest in taking the pics and posting step by step.

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  4. Thanks a lot,I am sure this will come out tasty.Even the fragrance of banana leaf is added to it & this is a complete meal for any occasion

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  5. This looks awesome really authentic burgher lamprais but how many does it serve

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  6. Thanks a lot for the comment. This recipe yields about 5-6 servings... Anyway prawn Blachan may enough for more people according to consumption of spices. (As it is a kind of chili paste)But prawn Blachan can be stored in the fridge for future use.
    Hope you will enjoy preparing Lamprais at home.

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  7. You are pissed that people keep changing the authentic recipe, yet you keep substituting items. Eg:- only chicken.

    By the way I believe the rice used for sushi would be better. Also bake at 300F or less for 30min.

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  8. Never tried it, but a chef I worked for once said using the microwave instead, for the final bake, is better than using the oven.

    Also lamprais is of Indonesian/Dutch origin.

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  9. Hi, Anonymous 1;thanks for the comment.Yes,people keep changing the recipe, even I use chicken coz I don’t eat other poultry, even I don’t use the exact amounts of spices given in the recipes. All these are personal preferences. Anyway before doing any change, it is better if we know the original recipe. & I don’t want to publish some other recipe saying this is ‘Sri Lankan Lampraise’. :)
    I have posted the Authentic recipe here (As I found as Authentic).But it is open for others to do changes. No restrictions from me….:))

    Thanks for the suggestion of oven temperature, agree, it would be better in low temperature in more minutes.
    One thing, I am not pissed off when publishing a post….. So I do not like this type of words in Anonymous comments :)

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  10. Hi Anonymous 2, Thanks for the idea, I will check & try it next time.

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  11. hi, can i use aluminium foil since we dont have banana leaves here

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  12. hi,you can use aluminium foil for baking.only thing is banana leaves give some good aroma to the food,we experience that in Sri Lanka,isn't it?other than that,there shouldn't be any problem....Hope you will enjoy preparing this...

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    Replies
    1. Aluminium foil certainly will not give the flavour. Some Indian / Sri Lankan shops in UK sell banana leaf.

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  13. Thanks a lot for this step by step recipe,we prepared it....

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  14. Great post,Thanks for joining us on Creative Mondays :)

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  15. Such a variety of flavors. Thanks for sharing on Motivated Monday at BeColorful
    Pam

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  16. Hi, Where can I buy your version of the lumprais. Is it available for sale at any location. The ones I tried at Green Cabin and Perera and Sons are lousy. The Fab has a vegi version that is passable or better than the meaty version. Your pics and recipe sounds and looks very good. Where can I buy it or do you know a place that you can recommend?

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    Replies
    1. Hi,thanks for the comment.I cook for my family only & I am not very sure of a place to buy it.But I have seen some advertisements while browsing internet...Anyway you can ask somebody to cook for you buy giving this recipe,just a suggestion from me...

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  17. Hi can it be frozen and backed later?

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    Replies
    1. Hi Anu,I haven't frozen this before ,so I dont know exactly how it would be...Anyway as any food can keep longer by freezing,this should be ok.But you may need to defrozt before baking or bake more time....
      Thanks for the comment,and it is a new suggestion,I will try too,if the taste is nice,it would be very helpful for busy life...:)

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  18. Thanks for the recipe - your instructions are very easy to follow. My mom was able to make this for lunch today. We've been wanting to make this for a while after buying it frozen (which wasn't that good) from a store and tasting it for the first time. We've been hunting for banana leaves ever since! :)

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  19. Guys & Gals,

    Amy excellant description Notes on the Lamprais traditions.

    If you want to try the most Authentic Lamprais made according to Dutch Burgher Traditions, at reasonalble prices Please email with enquiries to

    lampraisuk@gmail.com

    ReplyDelete
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    Feel free to surf my site ... Banana Nut Bread Recipe

    ReplyDelete
  21. Amy, Thanks for providing this recipe, too many recipes cut corners. I have used Shamain Soloman's recipe and had planned to use it this weekend but now I am going to try yours. BTW I make extra and freeze them for later and they turnout great. I also use aluminium lined with banana leaves, which seems to work. In Texas we only get frozen banana leaves that don't hold the lumpraise without foil.

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    Replies
    1. Hi,saw this comment just now....Hope you will enjoy preparing lamprais,I sometimes use aluminium foil when I cannot find banana leaves.BTW freezing is a great idea.I want to try cooking more next time....

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  22. hey, thanks for the great information! i cited this post on my own blog, where i've been writing about my recent trip to sri lanka. see http://project365ki.blogspot.kr/2012/10/3283-lamprais.html. i hope that's okay with you.

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    Replies
    1. Thanks.Your post about Sri Lanka is great!!

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    2. thanks amy!

      i hope that i was clear in explaining that the lamprais that i sampled was probably not a very good example of the dish. someday, i hope to try a really good one, maybe even try your recipe, which i'm sure that i'll enjoy.

      i added some additional posts from sri lanka. i'd be honored if you'd give me some feedback on my observations about sri lankan food in the final post. see http://project365ki.blogspot.kr/2012/10/3285-lobster-tempered-in-spices.html. it was my first experience in your country, and with your food, so all my opinions are admittedly limited and probably inaccurate. please feel free to set me straight!

      Delete
  23. Thanks Amy, great original receipe and your comments on the origin are quite accurate. The Dutch Indonesians have a similar dish but definitely different to the Ceylon Dutch Burgher version. You are so right about the banana leaf influence on the flavour. If you can't get fresh banana leaves a few drops of banana essence in the rice is a nice alternative. Thanks again.

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    Replies

    1. Thanks for the comment.It is really interesting to know about Dutch Indonesian dish.& Thanks for the great tip about banana essence....

      Delete

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