Steamed Garoupa Originally uploaded by pradeep jeganathan. this is the simplest of dishes, if you can find fresh Garoupa. I've found it at fresh fish from time to time, but perhaps readers would know of other markets where its available.Have it cleaned in the store, or do so at home, (that is: descaled, gutted, well washed) -- marinade it ...
Thanks to the wonderful interest and sensitivity of Smriti Daniel, I had the pleasure of one of the coolest interviews I've ever given; what's more the article in the Sunday Times is succinct, deft and makes me look a lot better than I am.Thank you Smrithi
Ashan de Silva is a flickr buddy, I'm looking forward to meeting. He is a great photographer, and also I think, a cook. he also knows a lot about where to get what, and what's what :) He's been exchanging cooking tips with me for awhile, and some time ago, I asked him ...
Ashan de Silva is a flickr buddy, I'm looking forward to meeting. He is a great photographer, and also I think, a cook. he also knows a lot about where to get what, and what's what :) He's been exchanging cooking tips with me for awhile, and some time ago, I asked him if there was a Sri Lankan equivalent ...
I wasn't going to photograph this, much less blog it. It wasn't all that very well planed; I was craving sausage rolls though -- and I had half packet of store bought dough, and a few food city garlic sauages. It turned out fine, the sausges ...
I wasn't going to photograph this, much less blog it. It wasn't all that very well planed; I was craving sausage rolls though -- and I had half packet of store bought dough, and a few food city garlic sauages. It turned out fine, the sausges were ever so juicy. I've written up the method before, and its simple -- but I think Pusella lingus is much better, really.
Roasted or braised, or some where in between, I think high heat is the answer to focusing on the moist taste of chicken. Curries are all very well, but in Sri Lanka cooks often smother the taste of chicken out -- which is good in it own way, of course.But then, its a ...
Roasted or braised, or some where in between, I think high heat is the answer to focusing on the moist taste of chicken. Curries are all very well, but in Sri Lanka cooks often smother the taste of chicken out -- which is good in it own way, of course.But then, its a different dish, not chicken really, its the ...
my-halflife as been quiet, as I was ill for a little while, and then was too upset by the war to do food posts. i've been posting on my other blog on that stuff though.i think we are well over the worst of it now, and i hope we can start again, ...
my-halflife as been quiet, as I was ill for a little while, and then was too upset by the war to do food posts. i've been posting on my other blog on that stuff though.i think we are well over the worst of it now, and i hope we can start again, and get it right, this time.new food posts will be coming up soon..:)
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