SRI LANKA 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!
|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!|
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.
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.
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)
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.
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...
FIG 1 The ingredients for the filling
FIG 2 The filling
FIG 3 The Malu Paan ready to go into the oven
FIG 4 The finished product
Click link for larger pic of the finished product!
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