Dear Aunty, I’m an absolute amateur to cooking and still I could make this whole recipe with your instructions even without my mom's help!! Thanks a lot you saved me ☺️
I have made lamp rice several times every time i only use to refer your recipe....it is very very clear and so easy to understand.....thank you so much for teaching us this........❤
I cook cashew curry to go with the rice, and also sprinkle coconut milk over the rice before putting in the oven. Aroma is heavenly. Vegetable lumprais I recently purchased had soya meat curry. very delecious!
Your exactly right anoma aunty . It believe that the lump rice dish has roots in the Indonesian dish and it it introduce to Sri Lanka by the country's Dutch burger population.
Dear unty you are amazing When iam get readying to cook something first i am watching your recipes and doing well.i like very much your lovely voice.good luck unty
Very Nice video Thabk you for sharing your knowledge and expertise The best commercially prepared lamprai is no more It used to be made by Mrs Siva Obeyasekeras sister and sold at Lakpahana I hope to try your version which looks to be so much better than the stuff available commercially these days I
Thanks ammi its very testy. ..grate job well done. .. Appreciate your hard work I wish you all the best all yours work and God may give you long helty life...!
U are so sweet aunty ..was planing to make it now and realised its a legnthy job so gonna make it for dinner . Thank u for giving instructions clearly even to freeze as we are not in the country and its so helpful and also this will be a reall treat .keep up the good work.
Please remember rice wrapped in a banana leaf with a boiled egg is not a lumprais. Its a "bath packet". A lumprais contains a 3 meat curry, frickerdels, seeni sambol, blachan, batu pahi and ash plantain curry. The rice is cooked in stock. Please refer to the Daily News cookery book for an authentic burgher lumprais.
There is no ash plantain curry in an authentic lamprais. I checked the Daily News cookery book as well as Charmaine Solomon's book. Everything else you name is correct (except it is a 4-meat not 3-meat curry). Meats can be varied according to taste I suppose. Last time my guests did not eat beef so I substituted extra lamb (ie, lamb, lamb, chicken and pork). Authentic is beef, mutton, chicken, pork. I also don't understand this boiled eggs inside the lamprais. They don't freeze that well!
There must never be an egg in a Lamprais! But your rice and other components are quite authentic, except the Lamprais curry must always be boneless and cut into small cubes. Just some friendly advice from a Dutch Burgher to whom this traditional recipe is sacred 😊
@Annemarie Kellar : In authentic Lamprice, is it must to have Prawn sambal or optional ? Basically what are the must have components of authentic Lamprice? Thanks in advance
@@DINESHCO According to my resources: Ghee rice, lamprais curry (beef, mutton, chicken, pork), 2 frikkadels (beef), seeni sambol, vambotu pahi and prawn blachan. A little coconut milk to bring all the flavors together. I serve a cucumber sambol and a boiled egg separately; both are optional.
This reminds me of Malaysian and Indonesian national dish. Dutch head quarters were in Indonesia. Must be that influence which migrated with the Dutch during colonial times.
