I am Sri Lankan and living in Australia. I've made patiss but haven't tasted pasthol before. Will give it a go when I can. Sri Lankan food is so complex and interesting in terms of ingredients, techniques, culture & history. It's good your channel is showcasing that.
Am not Malay and was introduced to this delicious treat a few years ago.. I always keep an eye out for Pashol.. Unfortunately not many places make it well so I think I'll try making it myself.. Thank you
It's amazing what you are doing because you preserving your grandma's recipes and I really love it. Am coming from half srilankan Malay family I really wish my mom and my grandma are around to teach me all this. I grew up eating these food but it's so sad that am not able to Lear from them how to cook em. Really big thanks to you and your grandma I wish almighty give her and you more strength and courage to make more videos and share with us. Thank you 😊 💓
Many thanks to you and your adorable grandma for sharing this gem, the Sri Lankan half of me was thrilled to learn about pasthol. I tried making it today, substituted the meat with soya and baked instead of frying, turned out pretty good :) The filling itself is a great recipe. Love from Sydney, Australia.
Lovely to hear from you, Ruzaina :) That’s great about trying out the soya version! Finished the last of my batch today, they really are fulfilling and nourishing as your grandma said. Happy cooking! P.S. Loved your SL videos with Mark Wiens, I came across your channel thanks to him.
Yes I believe it's because this of the MALAY Influence. The Malays came to Sri Lanka first in Jaffna via South India. Thank you so much for the support ❤️☺️
Malay ❤️ i was waiting for this authentic pasthol recipe since everyone is confusing it with the SL patty & cant wait to try this out. Thanks to your mummy 😊 salamath!
Ruzaina, another great introduction to the Malay/ Sri Lankan cuisine. The Empanada is from Spain and Mexico. But they add sweet items like jams and stewed fruits. Never found one that was filled with savory items. Deep frying is prohibited in our house. Have you tried Air Frying them? Cheers to you and Grandma Fareeda. 🙏🌹 Mano.
Yes its very similar to Empanadas. It is derived via Spain to Malaysia to Sri lanka so Empanadas is the mother dish. The savoury ones are really delish too.. in Malaysia its calles curry paps. We have tried air frying them.. but it doesnt get as soft or delish.. but for health purposes the air fryer is the best option. 😊❤️
Authentic Marley pittu and babath is no where to be seen ...even at Pettah side...hope someone would start a quality authentic restaurant in Colombo ..massive commercial potential is there for sure....place with all these fabulous dishes..before these get vanished with the passing time.
Thank you for sharing this marvellous recipe. The Malay community has contributed much to the Sri Lankan cuisine. Even Sambol is Malay. The Curry Puff (Karipup) from Malaysia is somewhat similar to the Pastole.
Hii.. yes...The sambol is Malay...and I have had Karipap before...very similar however the addition of the coconut into the dough and the filling is what makes this dish unique. Thank you so much for the support. ❤️❤️❤️
@@RuzainaHadgie Absolutely. The Curry Puff dough used in Malaysia is similar to the dough used in Sri Lankan patties. The Sri Lankan filling is far tastier. When I lived in Sri Lanka I used to buy pastoles from a small Malay restaurant in Slave Island, not too far from the Rio Cinema. The first time I saw you on RU-vid was with Mark Wiens. Best of luck with your channel
BEFORE WHEN I WAS SMALL I EATTHISD FOODS FROM MY MDALY NABOURS IN SLAVE ISLAND BUT NOW ITS HARD TO FIND LIKE THIS FOODS THANK FOR RECEPIE REALY TAST THIS PASTHOL HMMN MISS THAT REALY I WILL TRY TO MAKE IT
Bless you loads, I have been waiting for this recipe. Pastol from Malay Restaurant was my last summer’s highlight. I was brave enough to walk in and place my order😜
Living the time in New York city I only find pasthol around most Spanish cuisine. Only difference your grandma add veges and organs meat. It calls Pasteles en hoja using ground beef mostly from my memory. I think your version will be nice for it spicy kick .. lol
Looks so delicious 🤤 I am not a fan of liver, intestine, stomach e.g. 😬 so using the same methods can you substitute the meat you used for chicken or beef maybe? Great video and they look so lovely! So authentic!
Here in South India we called Kajji kayalu. Instead of masala here we fill with jaggery,coconut powder, cardamom, semolina, poppyseed. It's very easy and very tasty. You have to try it once dear.
In Malaysia we call it karipap... "Curry-Puff". there are few varieties for the main fillings like chicken w/wo potato or boiled eggs w mayo and veggie or sardine w/wo potato.. then for eid we specially has the mini ones but the filling is only one type-serunding (dried rendang with extra spices..the meat/chicken/fish to be shredded into smaller pieces) ☺️☺️
This request on behalf of all the Malays from Sri Lanka. Umma if you can speak in Malay it will be highly appreciated (just any one of your old video in Malay) Take your time no hurry ! Thanks
You have done it again with the help of your fairy godmother Nenek. Congratulations 😃 Our home made PASTOL is way off mark. Now that you have shown the authentic recipe, will follow. Thank you. In Indonesia it is called PASTEL In Malaysia any thing of that shape is called a KARI PAP. I think you should give a modem twist to this mind blowing fast food and sell it as frozen food to high end restaurants as "Sr Lankan BABATH PIE" I am sure the tourist will love it. I love it bit juicy 😊
Thank you Ramzi, so glad to have shared this.. thank you for being here and do try the authentic recipe. 💛🇱🇰💛 And yes.. it will do wonders if anyone rebrands them sells it at a higher store... Must definitely do a modern twist to it...Thank you so much for the tip and idea 🙌🏽🙌🏽🙌🏽
The Malay community is a minority they are subject to discrimination like the minority Tamils by the Majority community .Sorry Miss Hadgie this is my own opinion.
Lmaoo trying to say achar is Malaysian when even Punjabis make picked foods is hilarious, why do Sri Lankan Malays always try to take credit for every single Sri Lankan thing, this is why Sinhalese need to take more pride in our stuff or else people like this will come by and say it’s theirs and steal out culture
The word Achar is from Malaysia.. so you mean to say the word is from one culture and food is from another.. pickles can be many different varieties and many countries make pickles in their own way. The authentic Sinhalese food that is similar to pickle is JAADI!. It's always best to learn and study the subject (which I have) before you make comments like this. We don't TRY to take credit for anything that isn't ours.. For MANY YEARS the Sri Lankan Malays have kept quiet while people were stealing our culture. It was just as annoying for us too. So I understand why you would make such a comment.. but it's not an educated opinion.. because clearly you don't know the difference between JAADI and ACHARU or the origins of it.
