By Sharmini Jayawardena
Update on 06 July 2021: The components in an original delicious parcel of Lamprais which is a Sri Lankan Dutch Burgher delicacy, are as follows – Ghee rice with Sudhuru samba rice, chicken, beef and pork cut into cubes and curried, seeni sambol, brinjal moju (pickle), its very own style of blachan (crushed dry prawn) and two frikkadels. (We hope to make this bundle of deliciousness over here at the Leaf kitchen, as soon as time permit!)
HERE is the authentic recipe for Lamprais using the recipe of the renowned chef and food author, Charmaine Solomon.
I’m wondering if Hilda Deutrom, (whom Charmaine mentions in her Interview with Liz Posmyk, as “her father’s cousin, ‘Aunt Hilda’,”, from whom she received guidance to cook), is indeed the very author of the famous Sri Lankan cook book, Ceylon Daily News Cookery Book, of which I had my mom’s copy, sadly lost in unhappy transportation!!!
Here‘s something interesting I found while checking out the above.
Anything short of this or more, does not auger the name Lamprais. You should seriously call anything other than this a bath mula or something of that sort, which no Sri Lankan restaurant nor food blogger has shared to date to my knowledge, sadly.
(We need to do the Sri Lankan bath mula over here fast!)
The last time we had Lamprais from Serendib the food was unbelievably chili hot and it contained components that are not included in a traditional authentic Lamprais. Very disappointing. We complained about this to the Management.
******
This is what we had when we first published this post:
Treat yourself and your loved ones to a delicious package of our awesomeness. Let this be Santa’s special delivery 🎁 to you.
Sri Lankan lamprais from Serendib Restaurant and Bar, Kuala Lumpur, Malaysia, comes to you as a special promotion for the Season. A deliciously cooked bundle of tasty rice, accompanied with scrumptiously prepared curried chicken, prawn, and out of this world – fish frikkadel, which is not even a frikkadel, brinjal pickle, seeni sambol, ash plantain curry, wrapped in a banana leaf.
Just try it! You will be hankering for more!
*When you say Lamprais, say it without the ‘S’ sound!
