If you’re like me, and you like fish, you’ve probably had a dish like this many times before at an Asian restaurant (Thai, Malaysian or Chinese), where they serve the whole fish (with head and tail intact), usually fried, and then covered in a delicious sauce. Well, here, I present to you the simple and healthy version–a whole steamed ...
a creamy, tangy, spicy vegetable curry One usually thinks of Southern India as the place to go for excellent vegetarian cuisine. But I found this recipe for a superb and tasty northern Indian vegetable curry, which is also really easy to make. The tomato-based sauce which I cook the vegetables in could even be used to make a meat curry, ...
the opening ceremony at University of District Columbia auditorium This past weekend, while most Americans’ eyes were transfixed on the Super Bowl–especially the half-time show, in which a misbehavin’ M.I.A. flipped off the broadcast’s entire viewership, stealing most of the attention from headliner Madonna–there was quite a different kind of show going on at the auditorium of the University ...
Book sales are brisk thanks to all of you who have bought a copy of “Rice & Curry,” and supported this project from the beginning. I have also been cooking Sri Lankan food at dinner parties all over the country, introducing people to this last great undiscovered cuisine of Asia. If you would like me to come out to ...
some Kerala Curry products....MMMMmmmmm!! I first met Rollo and Ann Varkey at the Fancy Food Show in DC last summer. Among the glut of corporate exhibitors dominating the vast Walter E. Washington Convention Center floor, they represented a handful of real “mom & pop” operations, coming all the way from Pittsboro, North Carolina in hopes of getting national distribution for ...
In lieu of a book party, which authors customarily use to promote their books, I usually opt for throwing a supper club or “pop-up” restaurant whenever possible. In addition to allowing people to sample the food, such an event also appeals to my DIY roots in independent music. Create a program that is fun and unique, keep it small, ...
A soup to satisfy To set the tone for this brand new, third season of Pan Asian, I wanted to return to the essence of what the show is all about, which is to present a simple, quick, delicious, and healthy Asian meal in under 15 minutes that you can make in your own kitchen. As always, the food is ...
The author with NBC News4 Host Barbara Harrison Yesterday, I had the pleasure of being on the NBC midday news in Washington D.C. for a cooking demonstration on what else but chicken curry, one of my favorite Sri Lankan dishes. Thanks to my long-running cooking show on Youtube, Pan Asian , I’m very comfortable with cooking in front of a ...
A lovely bunch of king coconut It would not be an exaggeration to say that I am Koo-Koo for coconuts. I love everything about them–the milk, the water, the oil, and, of course, the white “meat,” all of which is heavily utilized in Sri Lankan cooking. Until recently, the coconut’s highest profile in the west most probably came in candy ...
As someone who makes my own curry powder, I can appreciate the time and care it takes to convert raw spices into a complex, multi-dimensional flavor enhancer capable of transforming meats and vegetables into a sublime dish. Though these ‘spices’ are essentially nothing more than the fruits, seeds, roots, and bark of various trees, bushes, and plants, they are ...
Skiz on the radio I had the pleasure of going down to NPR’s main headquarters in DC yesterday to appear on the show “Talk of The Nation,” to discuss what else?–rice and curry. As an old radio hack myself (from my days at WHRB in Cambridge, MA), it was great to get back into the studio and also check out ...
Whoa! Slow down. Wait a minute! Who forgot to tell me about Burmese food? I did, after all, date a girl from Myanmar once, and I have eaten at at least one Burmese restaurant in New York, but nothing I have experienced up to now could prepare me for my first real Burmese meal at Burma Superstar, Oakland. As ...
For the love of food and heritage S.H. Fernando who lives in the States and has cooked up quite a fan club with his cooking blog, in an email interview with Smriti Daniel discusses his book ‘Rice and Curry’ which he hopes will give young Lankans living abroad a taste of our local flavours S.H. Fernando – Skiz to ...
I originally started making my own curry powder just for fun. As someone who’s always been interested in spices, it was a way to recreate the flavors I’ve known since childhood when my mother used to make rice and curry. Then I started to get really positive feedback from family, and then friends about my spice blends (Sri Lankans ...
Beneath the awning of Old Mandarin Islamic I had not been to San Francisco since the first annual FoodBuzz convention in November 2009, and I was ready to get my grub on. Thanks to all the food TV these days, I had in my mind an image of a place that seemed eerily familiar–an Asian restaurant, off the beaten path, with ...
The author with Tiyo of Burma Superstar While California grows much of the produce we consume in the U.S., the Bay Area (i.e. Oakland, San Francisco) in particular is a food mecca. What might be considered trendy elsewhere–terms like, ‘organic,’ ‘sustainable,’ and ‘seasonal’–is really taken to heart here because people take their eating very seriously. Due to a dearth of ...
Chef Sara Moulton of PBS with the author New York is my town. I was expecting a lot of friends to come out for the book party and was not disappointed. Chef Sara Moulton and her husband Bill Adler, a music industry veteran whom I have known for many years, both showed up, and it was great to have them ...
It’s been a whirlwind couple weeks, first finding out that The New York Times chose Rice & Curry as one of their favorite cookbooks of 2011, and then beginning a mini book tour that day in Washington D.C. I already posted the Sri Lankan Embassy’s press release regarding the book launch, which was held at the official residence of ...
Embassy of Sri Lanka Washington DC Press Release SRI LANKAN EMBASSY PROMOTES COOKBOOK – ‘RICE AND CURRY’ –IN THE UNITED STATES New volume is honored As “Notable” by The New York Times WASHINGTON – Ambassador Jaliya Wickramasuriya joined Washington-area guests last week to celebrate the release of Rice and Curry, a new cookbook by Sarath Fernando, a Sri Lankan-American author who has ...
The Year’s Notable Cookbooks William P. O’Donnell/The New York Times (“Rustica” and “The Foods of Spain”), Jake Guevara/The New York Times (“Seoultown Kitchen” and “Truly Mexican”), and Alessandra Montalto/The New York Times (“Cooking in the Moment”) By JULIA MOSKIN, FLORENCE FABRICANT, PETE WELLS and NICK FOX Published: November 29, 2011 It’s hard to do justice to all the great cookbooks ...
