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sri lankan foods

Hoppers

Hoppers are a traditional Sri Lankan food that is eaten for breakfast or dinner. It is made of red or white flour and is thin, flaky and crusty. Red flour string hoppers are of more nutritive value as they contain digestible fiber. It is best enjoyed hot and there are many variations of the hopper. Hoppers can be made with an egg in the middle, honey or even plain. A hopper needs very few accompaniments and is usually eaten with “Lunumiris” which is made of onions,  “Maldive” fish and chilies chopped up and mixed together with salt. In hotels hoppers are normally made to order as it is served warm and in eating places one has to give the order and then wait until the hoppers arrive. Friends gather around a table order tea and indulge in a friendly chat until the hoppers are brought by the waiter. Special instructions can be given to the chef for the crust to be made browner if necessary.

string Hoppers

String hoppers are made out of white or red flour. Red flour string hoppers are higher in nutritional value as they contain digestive fiber. They appear as thin strands of flour that is circular in shape and can be eaten as the main meal for breakfast or dinner. Almost all the hotels provide string hoppers for breakfast or dinner. A variety of dishes can be had with string hoppers. Two special side dishes that go with string hoppers is coconut sambol and potato or plain white curry hat helps to soften the string hoppers so that they are easy to swallow. With this fish, chicken or beef curry could be ordered.

pittu

Pittu constitutes another staple food that is made of red or white rice flour and coconut. It is considered a substantial, heavy meal as it contains a large amount of coconut. Pittu is steamed in the traditional bamboo or in an aluminum cylinder and that is circular in shape. Next this long roll is cut into pieces. Prior to indulging in a piece of Pittu, one must break it into pieces and add a substantial amount of curry to make it juicy enough for swallowing. The Pittu can be had with potato curry, Lunumiris and a meat or fish dish. Pittu is essentially a breakfast or nighttime meal and make Pittu to suit these two particular times.

kottu

Kottu is one of the most popular foods in our country. It is had during nighttime and is a complete meal. Kottu is served in almost all the hotels in the island. A hard metal surface is heated and the dough is laid upon it and two metal pieces are used to break it up into shreds. Next eggs, vegetables and the preferred kind of meat that includes Chicken, Beef or Fish are added with spices and salt. At this stage the aroma is irresistible. The unique clattering sound of the two metal plates banging on the metal surface lures on towards the spot where kottu is being made. It is served hot and comes with chili paste and chicken or fish curry. It is a popular way side boutique delicacy and is essentially Sri Lankan in origin. Kottu can be individually tailored by requesting the chef to use the desired amount of ingredients one would want.

斯里蘭卡食品

料斗

漏斗是斯里蘭卡的傳統食品,可在早餐或晚餐時食用。它是由紅色或白色的麵粉製成的,而且很薄,片狀且有脆皮。紅色麵粉料斗由於含有易消化的纖維,因此更具營養價值。最好是熱的,料斗有很多變化。料斗可以用中間的雞蛋,蜂蜜甚至普通蛋製成。一個漏斗幾乎不需要伴奏,通常與“ Lunumiris”一起食用,“ Lunumiris”是由洋蔥,“ Maldive”魚和辣椒切碎並與鹽混合而成的。在旅館中,料斗通常是定做的,因為它是溫暖的;在飲食場所,必須下訂單,然後等到料斗到達。朋友們圍坐在餐桌旁喝茶,沉迷於友好的聊天中,直到侍者把料斗帶走。如果有必要,可以給廚師特別的指示,使麵包皮變褐。

料斗

料斗由白色或紅色麵粉製成。紅色麵粉料斗的營養價值較高,因為它們含有消化纖維。它們看起來像細細的麵粉,呈圓形,可以作為早餐或晚餐的主要食物食用。幾乎所有的酒店在早餐或晚餐時都提供料斗。串狀漏斗可以搭配各種菜餚。串狀漏斗附帶的兩個特殊配菜是椰子sambol和馬鈴薯或純白色咖哩帽,有助於軟化串狀漏斗,使其易於吞嚥。用這種魚,可以訂購雞肉或牛肉咖哩。

科圖

Kottu是我國最受歡迎的食品之一。它在晚上吃,是一頓美餐。島上幾乎所有酒店都提供Kottu服務。加熱硬質金屬表面,將麵團放在其上,然後使用兩個金屬片將其破碎成碎片。接下來的雞蛋,蔬菜以及包括雞肉,牛肉或魚肉在內的首選肉類將添加香料和鹽。在這一階段,香氣不可抗拒。敲打在金屬表面上的兩個金屬板獨特的拍手聲引誘到製造kottu的地方。它是熱食,並配有辣椒醬和雞肉或魚咖哩。這是一種流行的邊精品美食,本質上是斯里蘭卡。可以通過要求廚師使用所需的食材量來量身定制Kottu。

皮圖

皮圖(Pittu)構成另一種主食,由紅色或白色米粉和椰子製成。由於它含有大量椰子,因此被認為是一頓豐盛的大餐。 Pittu用傳統的竹子或鋁製圓筒蒸製,呈圓形。接下來,將這個長卷切成小塊。在沉迷於Pittu之前,必須將其切成小塊,並添加大量的咖哩,使其多汁可吞嚥。 Pittu可以與土豆咖哩,Lunumiris和肉或魚菜一起食用。皮圖本質上是早餐或夜間進餐,使皮圖適應這兩個特定時期。

海食品

斯里蘭卡

螃蟹

螃蟹是一種非常受歡迎的食物。可以通過多種方式準備。製備螃蟹的兩種主要方法是乾製或咖哩制。添加了許多傳統的斯里蘭卡草藥和香料,使螃蟹菜餚更加豐富美味。要品嚐蟹肉,必須打開蟹,並應要求提供開蟹器。在特殊的訂單上,蟹肉可以不帶殼而獲得,並作為切碎的物質加入香料和調味品。

龍蝦

在斯里蘭卡酒店的許多高檔菜中都發現龍蝦。今天被視為美味佳餚,龍蝦價格高昂,營養價值也更高。龍蝦可以通過煮沸,蒸煮或燒烤來烹製,並配上以蔬菜葉為裝飾的熱融化黃油,例如西蘭花沙拉。新鮮的龍蝦是最美味的海鮮之一,還可以與蛋黃醬,雞尾酒或其他冷海鮮醬一起冷藏食用。在斯里蘭卡,遊客可以體驗許多本地和國際龍蝦食譜。

蝦仁

蝦有各種尺寸。吃蝦的最喜歡的方法是去蝦。這有點辣,海外遊客可能會發現它不適合他們平時的美食,但美味。蝦可以做成沙拉或烤,也可以和燒烤醬一起吃。這可以點綴沙拉葉,草藥,調味粉和當地食材。蝦也可以做成多汁的咖哩。可以根據廚師喜歡的特定方式為其提供指導。

海鮮

斯里蘭卡,被印度洋環繞的燦爛小島,提供各種海鮮。遍布島上的許多酒店都為您提供了一個新鮮的收穫,這是對該國傳統的一種慶祝,是一種烹飪體驗,可吸引味蕾,讓您感到高興和想要更多。海鮮含有對人體有益的重要微量營養素,但如果有人初次服用某些特定的過敏症,應特別注意。

烏賊

墨魚在僧伽羅語中被稱為Dello,呈環狀,可以製成各種美味的菜餚。最喜歡吃的是炸。這種美味為任何餐點增添了風味。它通常由專業廚師準備,因為必須正確清潔並切成小環。墨魚含有苦味,必須將其除去,在烹飪之前應仔細清洗墨魚。

生蠔

牡蠣是當地廚師精心烹製的特色菜。它通常與醬油一起食用,是任何餐食的理想佐餐。在某些酒店中,提供的牡蠣肉不帶殼,並且添加了許多香料,香草和調味料,使它成為可口的菜餚。

魚有各種各樣的名字,從淡水到鹹水魚。淡水魚是從河流或潟湖中捕獲的,鹹水魚是從海洋中捕獲的。最受歡迎的鹹水魚類是金槍魚,鯛魚和鯊魚,而河上的魚類如Pethiya,Lula和Kanaya則較香,口味略有不同。魚採用多種樣式烹製,應將首選的烹飪方式傳達給廚師。養魚的常見方式是咖哩,油炸,配新鮮葉子的沙拉,惠靈頓魚或乾魚。

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