Sav's Master Chef Sri Lankan 🇱🇰 Lamprice - ලම්ප් රයිස් (4K)
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- Опубліковано 6 вер 2024
- Inspired by Sav from Master Chef, here's how to make Authentic Lamprais at Home 🍚 Lump Rice Easy Recipe.
Lamprais, known as lump rice, is a Dutch Burgher-influenced dish, and it is very popular in Sri Lanka. Lamprais is derived from the Dutch word lomprijst, which means packet of food.Lamprey curry is one of the main dish in Lampraise.
#lumprice #masterchef #srilankancooking
Link to recipe coming soon - leave a comment and I will reply with the link.
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Nice recipe. Thanks
@@samanthabbandara thank you so much. Hope you do try it.
Sorry, this is not Lamprais.
Copied from FB.
Hope this will help to understand what is Lamprais is. Check the recipe in the Daily News Cook Book.
With so much confusion or lack of information out there these days, almost anything wrapped up in a banana leaf is being passed off as a "Lamprais". So instead of repeatedly explaining this, I decided to do a permanent post about it in the interest of correcting any misconceptions that exist!
Lamprais are quintessentially a Dutch Burgher delicacy, but these words by Arun Dias Bandaranaike, although not a Dutch Burgher, explained it brilliantly, I thought.
In his words,
" In as much as it may not be ideal to have the so called Mona Lisa dressed up to be modernly chic, and have her wear headphones ( so that we can figure she may have heard something to smile about!!) the tangential bits to the Lamprais may, in fact, allow many to imagine that a " rice packet" wrapped in a jolly banana leaf "qualifies" to have the term Lamprais attached there with . The Dutch Burgher families of yore had it down to a fine art. Some people knew the subtleties and delights to be found in the 'authentic' version inspired by the Dutch." ( end quote)
Firstly, Lamprais are NOT a Dutch creation! It was INSPIRED by the Dutch, who brought some of the recipes with them from Indonesia where the VOC had their headquarters. Eg the Blachan....a typical Indonesian speciality, made of dried shrimp.
The name "Lamprais " ( or Lomprijst in Dutch) probably was derived from the Indonesian dish Lempur which consists of cooked rice and meat wrapped and steamed in banana leaves.
Frikkadels, or deep fried meat balls are probably the only typically Dutch influenced component of this delicacy.
The Dutch Burgher community, to which I belong, painstakingly cut up every ingredient into tiny cubes so that the Lamprais could be eaten easily with a spoon and fork.
No bones of any kind should ever be included!! And NEVER a big joint of chicken!
The traditional meat curry consisted of beef, mutton, chicken, pork and Ox liver, cooked in a special recipe. In my opinion, it is possible to make allowances for people with special dietary requirements or restrictions, and use eg only chicken, without altering the taste too much.
The other condiments/curries in a typical Lamprais are Brinjal Pahi, Seeni Sambol, and of course the Frikkadels and Blachan. Ash plantains cubed, fried and cooked in a white curry are a later addition, and not compulsory.
And then the rice itself! It has to be the finest smallest grain rice, which is cooked in a good rich home made stock, with spices etc.
Everything is then packed ( in small portions) in a SINGLE PIECE of banana leaf, folded neatly, and baked until the aroma and flavour of the leaf permeates right throughout the parcel.
THAT is a LAMPRAIS!
The biggest insult to a Lamprais is adding a hard boiled egg or fish of any kind!!!
Change any of the above, and you have a "rice packet" as Arun DB said, NOT A LAMPRAIS.
Anne-Marie Scharenguivel Kellar
@@chandrikadesilva3382 thank you so much for your effort. I appreciate it.
Hats off 👏
@@TextBotim-ll4fg thank you so much.
Wow mouth wateting . waiting for the recipies .ftom sri Lanka
@@AM-dx9mi thank you so much. I will share the full recipe and a few images in the next few days.
This is nowhere close to the authentic recipe. This is a glorified rice and curry wrapped in a banana leaf.
Not sure who's recipe is been followed, but I'm fairly sure cashew curry and egg is NOT a part of most authentic Lamprise recipes
This looks more like a fusion between yellow-rice and biryani!
@@enricopereira7100 it has always been part of every pack of Lamprise I have ever tried. However, I note and respect that variations do exist and they make opening the package, a surprise 😮
....I guess variations are a part of everyday life now. People even refer to chicken-jerky as chicken-bacon these!
@@enricopereira7100 very true.
I am sure the additional curries make for a great tasting final product. Keep on posting these recipes. All the best!
@@nalinfernando8093 thank you so much for the kind words of encouragement.
😋😋😋
@@CHAMPIZKITCHEN 😍
❤❤
@@nimashafernando2203 thank you.
Totally Fake. Just google the Lamprais menu before making the videos🤣. Cashew curry is not included.
"It consists of two special curries (a three-meat curry, often including beef, pork and chicken, and ash plantain with aubergine), seeni sambol, belacan, frikadeller meatballs and rice boiled in stock, all of which is wrapped in banana leaves and baked in an oven.[6] The rice is made by frying raw short-grain rice with onions and spices in butter or ghee and then cooking it in a meat stock. A hard-boiled egg which has been deep-fried is also a common, but non-traditional, addition." From Wikipedia
@@charukakumarasinghe5869 thank you for letting me know. I appreciate your research. Wikipedia is an interesting choice on source.
Incorrect Lumpraise
@@warsil3735 thank you. So what in your opinion is the correct ✅ Lumpraise?
Lamprais
@@renganathanjeevananthan919 thank you so much.
@@avondissanayake brother this is a wrong recipe 🙏
Most of the people doing wrong recipe.
@@sampathranaweera6766 what components does yours include?
No where close to the original lumpraise. Pretty pathetic effort
I hope leaving this comment - on this video, makes you feel better. I hope you find the wellness you seek.
@@avondissanayakeapologies if my comment came across as being too harsh. it's not a personal attack however I stand by my comment that this dish is nowhere close to authentic. This dish takes a few days to prepare (Although some items can be prepared in advance). Anyone of Sri Lankan Malay descent will tell you the same. Appreciate your effort to popularise Sri Lankan food but some kind of effort must be made to be as authentic as possible. Otherwise, we are not doing this glorious dish any justice
@@Kk-oc5wr I appreciate the kindness of your comment. Cooking Sri Lankan food is a way to share a tiny bit of culture with my children. I respect that different groups within Sri Lanka make this much loved dish differently. The one thing we can all agree on is that irrespective of influence, exact recipes and who with eat with, Sri Lankan food is amazing!