{"id":54544,"date":"2020-12-17T15:25:24","date_gmt":"2020-12-17T15:25:24","guid":{"rendered":"https:\/\/websitedesigns.com.au\/elankanew\/?p=54544"},"modified":"2020-12-17T15:25:24","modified_gmt":"2020-12-17T15:25:24","slug":"this-dutch-burgher-lamprais-will-make-you-forget-curry-even-exists-by-rushani-epa","status":"publish","type":"post","link":"https:\/\/websitedesigns.com.au\/elankanew\/this-dutch-burgher-lamprais-will-make-you-forget-curry-even-exists-by-rushani-epa\/","title":{"rendered":"This Dutch Burgher lamprais will make you forget curry even exists-By Rushani Epa"},"content":{"rendered":"<h1 style=\"text-align: center;\"><span style=\"color: #000080;\">This Dutch Burgher lamprais will make you forget curry even exists-By Rushani Epa<\/span><\/h1>\n<p><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-54545 aligncenter\" src=\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2020\/12\/cafe_dinicious_lamprais.jpeg.jpg\" alt=\"\" width=\"600\" height=\"338\" \/><\/p>\n<p><span style=\"font-size: 20px; color: #800000;\">Source:<\/span><span style=\"color: #000000;\"><a style=\"color: #000000; font-size: 20px;\" href=\"https:\/\/www.sbs.com.au\/food\/article\/2020\/12\/02\/dutch-burgher-lamprais-will-make-you-forget-curry-even-exists?cid=food:edm:food:relation:foodedm:na:na\" target=\"_blank\" rel=\"noopener noreferrer\">SBS<\/a><\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\">Growing up, Anoma Dassanayake would mirror her mother&#8217;s actions\u00a0\u2013 especially in the kitchen. She started by grinding the toasted coriander, cumin and fennel seeds that her mother had given her in a mortar and pestle, and graduated to cooking for her family on timetabled days at the age of 15.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\">Everything was supremely organised, owing to her mother&#8217;s role as a teacher \u2013\u00a0and that&#8217;s how Dassanayake continues to do things at her Scoresby caf\u00e9,\u00a0<a class=\"omniture-processed\" style=\"color: #000000;\" href=\"http:\/\/www.cafedinicious.com.au\/\" target=\"_blank\" rel=\"noopener\">Caf\u00e9 Dinicious<\/a>.<\/span><\/p>\n<p><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-54546 aligncenter\" src=\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2020\/12\/Anoma-Dassanayake.jpg\" alt=\"\" width=\"600\" height=\"335\" \/><\/p>\n<div class=\"media media-element-container media-full\">\n<div class=\"image-caption\">\n<p style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Anoma Dassanayake (right) with her daughter Dinithi Dassanayake.<\/strong><\/span><\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\">But it&#8217;s not just a methodical routine that makes things work, it&#8217;s\u00a0Dassanayake&#8217;s\u00a0commitment to serving traditional Sri Lankan dishes because of her love and respect for her culture.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\">This might be why she serves the best lamprais in Melbourne. &#8220;I&#8217;ve tried lamprais everywhere and not many do it properly. It&#8217;s a Dutch Burgher tradition which deserves respect. Some people make curry with yellow rice and wrap it up in a banana leaf then call it lamprais, which it&#8217;s not,&#8221; she says.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\">Lamprais is a parcel of food hidden inside a banana leaf. Unwrap it to find a mix of tender, bite-sized pieces of meat (either pork, beef, chicken and\/or mutton), rice cooked in the meat&#8217;s stock, eggplant pickle (Dassanayake&#8217;s mother&#8217;s specialty), coconut belacan, chilli paste and frikkadel. She adds a fish cutlet in place of frikkadel due to some of her Buddhist clientele not eating beef, and includes a fried boiled egg, too.<\/span><\/p>\n<blockquote>\n<p style=\"text-align: justify;\"><span style=\"font-size: 20px; color: #008000;\">&#8220;It gives your tummy the balance it needs.&#8221;\u00a0<\/span><\/p>\n<\/blockquote>\n<p style=\"text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\">Because it&#8217;s a rich dish filled with ghee, stock and an army of spices, it can make you feel pretty full, but the coconut belacan stores plenty of lemon and crushed prawns in there to help. &#8220;It gives your tummy the balance it needs,&#8221; she says.\u00a0<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\">Dassanayake comes from humble beginnings, and she exudes charm and grace. Her mother grew up in a village in Sri Lanka where she didn&#8217;t have much access to Western foods. As a result, she was taught to cook using raw spices and exerted a lot of manual labour.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\">&#8220;With the modernisation of dishes, there&#8217;s a real lack of traditional cooking. I always prefer genuine Sri Lankan dishes, which I&#8217;m used to eating and what I learnt from my mother,&#8221; she says. She migrated to Ballarat from Kandy in 2001 with her daughter Dinithi and a copy of the\u00a0<em>Ceylon Daily News Cookery Book,<\/em>\u00a0which she swears by. A year before that, her partner had made the move to study at the University of Ballarat.<\/span><\/p>\n<p><span style=\"font-size: 20px; color: #000000;\">&#8220;It was really hard for us to find a job and food at the start. Nowadays we can go to the supermarket and get basmati rice but in those days there was nothing,&#8221; she says. The family would eventually drive for 1.5 hours each week to visit a Sri Lankan grocer in St Albans.<\/span><\/p>\n<p><span style=\"font-size: 20px; color: #000000;\">Her dream to one day own her own venue became true after years of hard work. She moved to Carnegie in late 2001 for Dinithi&#8217;s studies and began working at Coles and a friend&#8217;s caf\u00e9 every day to supplement her daughter&#8217;s tuition fees. In 2016, she began Caf\u00e9 Dinicious with Dini, who has a knack for cooking, and now the duo cook everything from cakes to hot butter prawns. They offer catering too.<\/span><\/p>\n<p><span style=\"font-size: 20px; color: #000000;\">&#8220;Making lamprais from scratch at home would take us four hours from start to finish, but takes us 2.5 in the shop,&#8221; she says. The team work smart to make things fresh each day, with the only jarred item being the chilli paste they make fresh on site. Like mother, like daughter: each generation vows to keep Sri Lankan culinary traditions alive and fresh.<\/span><\/p>\n<p><span style=\"font-size: 20px; color: #000000;\"><em>Stay up-to-date with Caf\u00e9 Dinicious via Facebook\u00a0<\/em><em><a class=\"omniture-processed\" style=\"color: #000000;\" href=\"https:\/\/www.facebook.com\/diniciousscoresby\/\" target=\"_blank\" rel=\"noopener\">@diniciousscoresby<\/a>.<\/em><\/span><\/p>\n<p><span style=\"font-size: 20px; color: #000000;\"><em>Love the story? Follow the author here: Twitter @theoriginalepa,\u00a0<a class=\"omniture-processed\" style=\"color: #000000;\" href=\"https:\/\/www.instagram.com\/epa___\/?hl=en\" target=\"_blank\" rel=\"noopener\">Instagram @epa___<\/a>.\u00a0<\/em><em>Photographs by Caf\u00e9 Dinicious.<\/em><\/span><\/p>\n<hr \/>\n<h3><span style=\"font-size: 20px; color: #000000;\">Eggplant pickle (lamprais)<\/span><\/h3>\n<p><span style=\"font-size: 20px; color: #000000;\"><em>Serves 4-6<\/em><\/span><\/p>\n<p><span style=\"font-size: 20px; color: #000000;\"><strong>Ingredients<\/strong><\/span><\/p>\n<p><span style=\"font-size: 20px; color: #000000;\">\u25cf<strong>\u00a02<\/strong>\u00a0large eggplants, cut into 1cm thick slices<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf\u00a0<strong>2 tsp<\/strong>\u00a0salt<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf\u00a0<strong>2 tsp<\/strong>\u00a0turmeric powder<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf Oil, for frying<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf<strong>\u00a0\u00bd cup<\/strong>\u00a0tamarind pulp<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf<strong>\u00a0\u00bd cup<\/strong>\u00a0white vinegar<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf\u00a0<strong>1 tbsp<\/strong>\u00a0black mustard seeds<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf\u00a0<strong>1<\/strong>\u00a0red onion, finely chopped<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf\u00a0<strong>4<\/strong>\u00a0garlic cloves, sliced<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf<strong>\u00a0\u00bd<\/strong>\u00a0lemongrass stem, chopped<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf\u00a0<strong>1 tbsp<\/strong>\u00a0ginger, finely chopped<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf<strong>\u00a01 tbsp<\/strong>\u00a0ground coriander<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\"><strong>\u25cf 2 tsp<\/strong>\u00a0ground cumin<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf\u00a0<strong>1 tsp<\/strong>\u00a0ground fennel<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf\u00a0<strong>3<\/strong>\u00a0large green chillies, de-seeded and sliced<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf\u00a0<strong>8 cm<\/strong>\u00a0stick cinnamon<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf Small spring of curry leaves<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf\u00a0<strong>1 tsp<\/strong>\u00a0chilli powder (optional)<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf<strong>\u00a02 tsp<\/strong>\u00a0sugar<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">\u25cf Salt to taste<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-size: 20px; color: #000000;\">1. Rub salt and turmeric all over the eggplant slices and leave for one hour in a colander to drain. Dry with paper towel.<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">2. Fill a large, heavy-based frying pan with 2.5cm oil. Add eggplant and fry until browned on both sides. Remove to a plate and leave \u00bd cup of oil in the pan.<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">3. Toast the ground coriander, cumin and fennel in a small fry pan over low heat until aromas come out and make sure not to burn.<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">3. Soak the tamarind pulp in 3\/4 cup of hot water for 10 minutes. Squeeze to dissolve the tamarind pulp in the water, then strain and discard the seeds and fibre.<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">4. Blitz mustard seeds and vinegar in a food processor and process to a pulp. Then add onion, garlic, lemongrass and ginger and blitz again until a smooth paste forms. Keep aside.<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">5. Reheat the remaining oil and fry the mustard seed paste for five minutes. Add toasted spices, fresh chilli, cinnamon, curry leaves, tamarind liquid and chilli powder (if using).<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">6. Add the fried eggplant, cover and simmer for 15 minutes.<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">7. Remove from heat then stir in the sugar and add salt to taste.<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">8. Cool and store the pickle in sterilised jars. It will keep for months but ensure no cross-contamination by only using clean spoons to get it out each time.<\/span><br \/>\n<span style=\"font-size: 20px; color: #000000;\">9. Serve with rice and curry, or lamprais.<\/span><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This Dutch Burgher lamprais will make you forget curry even exists-By Rushani Epa Source:SBS Growing up, Anoma Dassanayake would mirror her mother&#8217;s actions\u00a0\u2013 especially in the kitchen. She started by grinding the toasted coriander, cumin and fennel seeds that her mother had given her in a mortar and pestle, and graduated to cooking for her [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":54545,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"aside","meta":{"footnotes":""},"categories":[20],"tags":[31427,31428,4893],"class_list":{"0":"post-54544","1":"post","2":"type-post","3":"status-publish","4":"format-aside","5":"has-post-thumbnail","7":"category-articles","8":"tag-anoma-dassanayake","9":"tag-dinithi-dassanayake","10":"tag-lamprais","11":"post_format-post-format-aside"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.7.1 (Yoast SEO v25.9) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>This Dutch Burgher lamprais will make you forget curry even exists-By Rushani Epa<\/title>\n<meta name=\"description\" content=\"Growing up, Anoma Dassanayake would mirror her mother&#039;s actions\u00a0\u2013 especially in the kitchen. 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