SRI LANKASrilankan flag Mad Recipes and Food Facts. A famous recipe from Srilanka that all gap-year travellers should know about....

This of course is the FOOD & DRINK PAGE....
If you ever visit Kalutara patronise the liquor shop of S.T. Alvares and Sons....they are my friends.
And now for the first time in the history of cyberspace..! MaluPaan!
This page is brought to you by the McMaluPaan Corporation! Check us out!
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Here is the famous recipe for Malu Paan. Regular readers would know about my efforts to publish this recipe on the net. In fact astute readers would know of its existence on another of my sites ...but for the first time,and we have no reason to believe it is not the first time, are pics of the whole thing from start to finish.
Find out why you need whisky for this recipe....
MALU PAAN is an old Srilankan favourite. (Malu=fish, Paan=bread) It is the main stay of any half decent Srilankan "eating house". As schoolboys, some of us relished the stuff. Even our son Sanjeeva loves the stuff and one of the few Srilankan words in his vocabulary is "Malu Paan". Gap year travellers to the old People's Dem Rep of SL should memorise the word. Most "posh" tourists will probably never come across it in the Five Star hotels they opt for!
Basically it is a soft, triangular shaped bread roll incorporating (NOT FILLED!) a central core of a mashed, pre-cooked mix of fish, potatoes, shallots, chillies and spice.
This page suspects that the mix was probably made from leftovers and the whole business was generally an afterthought in bread making using leftover dough!

HERE IS THE LONG AWAITED RECIPE FOR MALU PAAN!
FILLING
Ingredients for the filling:
3 shallots, 2 green chillies, 5 cloves garlic,1 inch of root ginger, curry powder, ground cumin, ground black pepper, salt, lime juice, curry leaves (and Rampe, if you can find it), a tin of Tuna in brine (or Pilchards or salmon in brine) and 2 large potatoes.
Method:
Peel and cut potatoes into small segments. Boil together the potatoes, two of the shallots and one green chillie until the potatoes are soft. Mash the lot together. Chop the remaining shallot, chillie, the garlic and the ginger.
Add small quantity (2 tblsp) of oil into a non-stick pan, heat oil and fry the chopped ingredients until slightly brown. Add the mashed potatoes and nearly the whole of the DRAINED fish to the pan (give the liquid and remaining fish to the cat). Add salt, lime juice, pepper, cumin & curry powder. Add the Rampe leaf and curry leaves. Cook the mixture until well cooked and pasty (not too wet) . Taste the mix and add more salt etc to taste.
Take mixture off the heat, remove the curry and rampe leaves (they are only for flavour) and make golf ball sized balls.
The above quantity should do for 16-20 balls. Leave aside.
DOUGH
Ingredients for the dough:
One pound and 10 oz strong white (bread making) flour, half a pint milk, yeast (follow instructions on the packet of yeast), 2 tablsp sugar, 2 tsp salt, 2oz suet, 1 egg lightly beaten, 1 egg yolk for glazing. (optional: half a bottle of whisky)
Method:
Rub the suet into the flour, add the sugar, beaten egg and yeast. Gradually add warm milk until dough becomes manageable. Start kneading.

(The kneading is crucial and takes a long time and is hard work: so drink whisky and sing "I Knead you, Honest I Do…!")
When ready the dough is stretchable like Blu-Tac. Place in a bowl and cover with a wet towel. Allow to rise in a warm place until twice the size. Knock back and make into balls (same number as balls of filling). Flatten each ball of dough into a triangular shape, place a ball of filling in the middle and fold the edges to form triangular shaped rolls.
Place on baking tray, glaze with egg yolk and bung in an oven PRE-HEATED to 200Celsius.
Finish whisky.
When the glazing starts to turn brown take the rolls out of the oven.
DON'T OVERBAKE! THE ROLLS HAVE TO BE SOFT. If not consumed immediatly allow to cool and freeze quickly.

ACKNOWLEDGEMENTS: This recipe is based on a recipe by Marie Rajap….Others, like my sisters, contributed ideas...
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FIG 1 The ingredients for the filling
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FIG 2 The filling
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FIG 3 The Malu Paan ready to go into the oven
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FIG 4 The finished product

Click link for larger pic of the finished product!

DISGUSTING FOOD FACTS, PICTURES AND AWFUL JOKES ETC...
Readers of Srilankan extraction (and of our vintage) might remember the Peking Hotel in Colombo (on Lipton Circus, later the de Soyza Circus) which, in the late sixties, got done for serving cat.
Presumably, being a Chinese restaurant, the cats were stir fried rather than curried.
FROZEN CHINESE TAKEAWAY:The Longfield Restaurant at Dehiwela killed a Chinese guy by the name of Lin Hung (30) and stored his body parts in a freezer. The story was reported on the 27th of Jan 2003. Cats must be in short supply.
BRAIN CUTLETS: Brain cutlets are a Srilankan favourite and is safe to eat because there is no mad cow disease there.
Remove arachnoid membrane and boil whole brain in salted water. Slice into bite sized pieces, coat with bread crumbs and deep fry.
CHITTERLINGS

What are chitterlings? Are they small dangly bits?..or is Chitterlings a contagious disease? Is there a vaccine for Chitterlings?

"Perkins! You naughty boy! Stop playing with your chitterlings! ..."

"Better wear your jumper Susan dear or your chitterlings might catch a chill!..."

"Dahling! What heavenly chitterlings you've got.. (SLAP)!...."

"The jacket is ok but the trousers are a bit tight around the chitterlings!..."

"Doctor, can you do something about my..er..chitterlings..."

You ignorami out there!.........Chitterlings are cooked, pig's small intestines! Check it up if you don't believe this page but if you want some they are available from Down & Sons, Pork Butchers ("Porky Downs") of Exmouth, Devon.

This page is sponsored by Jinadasa's Thalaguli
For the benefit of non-Srilankan readers who might have ventured this far, Thalaguli is a Srilankan sweet consisting of Sesame seeds and crude coconut sugar made into balls. A man called Jinadasa made and sold the stuff on a commercial basis in the fifties and sixties but it is easy to make it at home. Jinadasa's Thalaguli apparently is still manufactured in the old republic... Travellers on the Night Mail Trains should beware of offers of Thalaguli from strangers as seeds from the Atropine plant (Aththana) have been used to spike the sweet in order to render victims helpless before robbing them...This of course doesn't apply to the stuff you buy from shops.
See Railway Journeys pages for a short account of Atropine poisoning on the Colombo-Badulla Night Mail Train.
A bloody Lao girl
Here is a disgusting picture of a Lao girl selling pig's blood in the market at Luang Prahabang, Laos. Yuk!... but we eat BLACK PUDDING and chitterlings don't we?...
Haggis is a Scottish favourite and consists of a sheep's stomach stuffed with a mixture of diced offal (including sheep lung), oatmeal and suet. A whisky-soak called Robert "Rabbie" Burns wrote a poem about it..
Haggis and Phlegm....
Since Haggis contains lungs and lungs contain phlegm it stands to reason that Haggis contains sheep's phlegm. A sobering thought!
Incidentally, those patients who undergo lung transplants would be coughing up the phlegm of somebody else for the first few days!....Another sobering thought!....
SPLEEN: Srilankans eat spleen and it is locally known as ELADIVA (confusingly Eladiva means cow's tongue!). Peel off the capsule(ie the peritoneal covering), cut into cubes and curry it. In Britain Pig's spleen is sold as Pig's Melts which sounds posh and not many people know what it is anyway. What you don't know doesn't hurt you!
marmite Most of us still love Marmite partly because of the nostalgia involved. Over the years many things have changed but not Marmite. Follow the links for Marmite info
| I Love Marmite | The Marmite Story | MARMITE |
Elephant Dung and Srilankan Fastfood
GO TO SCN and use site search facility
Send disgusting recipes and food facts of a Srilankan flavour! CLICK


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