Lamprais (Lomprijst)

(Original recipe)


Introduction

History has shown that Sardine canapes can never replace Russian Caviar made from the finest selection of Sturgeon roe, nor can any Sparkling wine be an acceptable substitute for Dom Perignon Champagne, nor will the discerning indvidual wear a mother-of--pearl brooch at a Royal Investiture when she owns one adorned with pearls from Mannar (off the NW coast of Ceylon.) Similarly connoisseurs of fine dining, gourmets and others who crave for exquisite cuisine of the highest quality, will always want the best and never settle for anything less; they will opt for the authentic Dutch Lomprijst ('LAMPRAIS), with its unique flavour when baked in plantain (banana) leaves, and which when correctly prepared according to the recipe , is a rich, wholesome meal for any occasion. 

The Lamprais, is one of the two cornerstones of Dutch Burgher cuisine, the other being the Breudher. However, over past decades, either for reasons of convenience, or non availability of ingredients or to cater to a vegetarian or non- beef/pork eating clientele, essential characteristics of the lamprais were removed or modified, and the 'hybrid' product continued to be advertised as lamprais, (or incorrectly , 'lumprais', 'lampreys', 'lumprice' etc). In short, there is no such thing as 'chicken or mutton or fish lamprais'. Some 'bastardized' recipes include "brinjal pahi', 'cucumber sambol" and even 'pappadam" !!! Even the highly overated recipe published on the web by Dame Deloraine Brohier has to be taken with a pinch of burgherised salt !

No 1 quality "samba" rice is the best choice among the different types of parboiled rice in the market .

A lamprais will ALWAYS consist ONLY the following dishes:

1. Lamprais Curry
2. Frikkadels
3. Brinjal (Egg fruit)) paella
4. Chilli & Onion sambol
5. Pawn blachang
6. Ash Plantain fries7. The Rice

The authentic recipe of each component lamprais dish and its method of preparation follow.

1. Lamprais Curry

Ingredients

1 small fowl, 1/2 lb beef, 1/4 lb mutton, 1/4 lb lean pork, 1/4 ox liver,(optional) , 1 dst spn sliced red onions,1 dst spn ghee or dripping, 1/4 tspn fenugreek , 1 dst spn roasted curry powder ( corriander,white cummin,sweet cummin), 3" piece of rampa, 25 dry chillies ( roasted dark and ground), 1/4 lb dried prawns ( roasted and pounded), 1/2 stem lemon grass, 10 cardamoms(ground), a sprig of curry leaves, juice of 1 lime, 1 tblspn vinegar, 5 cloves garlic(chopped), 3 slices green ginger, 1/4 tspn of cinnamon, 1/2 tsp saffron, 3 cups thick coconut milk, salt.

Method

Partially boil the fowl, beef, mutton, and ox liver, and keep the stock(***see note at end) for boiling the rice .Cut the diferent meats and the pork and the fowl (removing all the bones) into very small pieces and place in a clay 'chatty' pot with the coconut milk, the ground ingredients, garlic, ginger, cinnamon, fenugreek , and half each of the onions, rampa,lemon grass and curry leaves, and boil until the meat is tender. Add the prawns , cardamoms and lime when the curry is half cooked. Heat the ghee in another clay 'chatty pot' and fry the remainder of the ingredients. Then turn in the meat preparation and allow to simmer for a few minutes longer. Add salt to taste.

2. Frikkadels (Dutch forced meat balls)

Ingredients:

1 lb minced beef, 1 thick slice of bread (slightly roasted & grated), 1 tblspn chopped red onions, 1 1/2 tsp sweet cummin (slightly roasted and ground), a pinch of saffron, 1 tsp chopped fennel, 3 cloves of garlic,(chopped), 2 slices green ginger (chopped) 1 tsp powdered cinnamon, 5 cloves, pepper and salt, 1 egg, juice of 1/2 lime, biscuit powder, ghee for frying.

Method: 

Season the meat with peppr, salt, cloves and cinnamon; add the onions and grated bread and moisten with the lime juice and egg slightly beaten. Mix well together and make into small balls.Dip in the beaten egg, roll in biscuit powder and fry in hot ghee.

3. Brinjal paella

Ingredients

4 medium sized brinjals (Egg fruit), 1 tblspn each of pounded maldive fish, sliced red onions,corriander seed, ground mustard seed, 1 1/2 tspn white cummin and 1/2 tspn sweet cummin (ground together), 1 tblspn sugar, 1/4 stem lemon grass, a small sprig of curry leaves,4 cloves of garlic(chopped), 3 ripe chilles (sliced), 3 slices of green ginger (chopped), 2" piece of cinnamon, 2" piece of rampa, 1 wine glass coconut vinegar, 1 1/2 oz. tamarind (squezeed in salt water), coconut oil, salt, 1 teacupful thick coconut milk, a pinch of ground saffron and 20 dry chillies (ground).

Method:

Slice the brinjals lengthwise, rub over with salt and saffron and fry in oil. Mix the ground ingredients with the vinegar and tamarind and mix in the rest of the ingredients, except the coconut milk and sugar. Heat 2 tblspns oil in a "chatty' pot and when very hot turn in the brinjal mixture , add the coconut milk and let it simmer on a slow fire for about 15 minutes, stirring all the time. Mix in the sugar just before taking off the fire.

4. Chilli & Onion Sambol

Ingredients

1/2 lb finely sliced bombay onions , 1/4 lb sliced red onions,3 chopped green chillies, juice of 1/2 lime, salt.

Method.:

Mixed the sliced onions with the chillie. Moisten with the lime juice.Add salt to taste. Keep in fridge till required for use.

5. Prawn Blachang

Ingredients:

1/2 lb dried prawns ( roasted and pounded), about 15 dry chillies roasted , 1 1/2 tblspns roasted coconut , 3 cloves garlic, 3 slices green ginger chopped fine, 4 oz chopped red onions, juice of 2 large limes, 1 tablespon sugar, salt.

Method:

Grind together the prawns, chillies, onions, garlic, ginger and then moisten with the lime juice. Mix well after adding salt to taste. Keep in a closed container in fridge till required for use.

6. Ash Plantain Fries

Ingredients:

4 medium sized ash plantains, 2 tspn saffron powder, salt, vegetable oil.

Method:

Skin the plantains and cut into rectangular lengths ( 1 1/2 " x 1/2" x 1/2" approx.). Mix well with saffron and salt to taste . Deep fry in oil.

7. The Rice

Ingredients:

1 1/2 measures white rice (parboile) 1/4 lb ghee, 1/4 lb gr red onions, 20 pepper corns, 6 cloves, 4" piece of rampa, 1/2 stem lemon grass, a sprig of curry leaves, 3" piece of cinammon, 15 cardamoms (powdered), salt.

Method:

Heat the ghee in a 'chatty', and when very hot put in Ω of the onions, a small piece each of the rampa, curry leaves and lemon grass and stir until the onions are fried. Then turn in the rice (which must be washed well) and stir for a few minutes. Then add the stock and the rest of the ingredients (except the cardamoms) and boil until the rice is almost cooked , at which time stir in the cardamoms and continue to boil till the rice fully cooked..

(** The Stock: 1 lb of breast bones could be kept to boil in about 4 bots. of water. The water used to partially boil the chicken, pork etc should then be added to this beef stock and kept to boil for a further 5 minutes. (Hot water may be added to the stock to have the correct quantity in which to boil the lamprais rice .)

Packeting & Baking

Items needed:

1, About 8-12 plantain leaves , cut into pieces of approx 16" x 12", washed, and wiped dry and thereafter warmed by holding over a flame, till the leaf loses its moisture and crispness. (Care must be taken not to burn the leaf).
2. Thick coconut milk.
3. Baking tray .

Method:

Put about a large teacupful of rice on each leaf. Pour two dessertpoonsful of thick coconut milk over the rice.Arrange a little each of the previously prepared dishes on the rice. Place 2 frikadels and 2or3 ash plantain fries on the side of the rice.Then fold up the leaf, making it into a neat oblong packet. Fasten the two ends with a piece of ekel . Place all packets in the baking tray, and bake in a moderately hot oven (300∫ F) for about 15 minutes, when you see the plantain leaves just starting to turn brown. 

Chocolate Cherry Bread

Ingredients :

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 3/4 cups granulated sugar

1/2 cup melted butter

2 extra large eggs

1 teaspoon vanilla extract

3/4 cup cream or milk

3/4 cup sour cream

2 cups maraschino cherries, drained well

1 cup chocolate chips

Preheat oven to 400 degrees F. Grease well one large bread pan or two small bread pans.

Combine all the dry ingredients in a large bowl. Mix well. Add melted butter to the dry mix until the mixture is crumby or powder dust. Add maraschino cherries and chocolate chips. Mix well into the dry mixture.

In a separate bowl, mix eggs, vanilla extract, cream or milk and sour cream. Mix until smooth and well blended. Add liquid egg mixture to the dry mixture by folding together until just incorporated throughout. Place into the prepared bread pan(s). Top the mix with a few of the cherries and sprinkle with sugar. Bake at 400 degrees F for 5 minutes. Turn oven temperature to 350 degrees F and continue baking 35 to 45 minutes or until the center springs back on touch.

Cool and drizzle with your favorite glaze.

CHEESE ROTI

Ingredients:

2 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
warm water
Butter
cheese slices

Method:

Mix the flour, baking powder, salt with warm water to make a smooth dough. Make into small balls. Flatten two balls of dough into even size. On one flattened roti, place a slice of cheese or two, depending on the size of the roti.

Then place the other one on top of this and slowly roll down with a rolling pin. Put a little butter on a roti pan and then bake the roti. Make sure it is on slow heat. If the pan is too hot, the cheese would get burnt, and so would the roti.

CARROT AND EGG RICE

INGREDIENTS:

2 measures samba rice
1 large carrot chopped finely
1 large onion chopped
2 eggs
2 tbs margarine
Tempering leaf
Salt


METHOD:

Wash and drain the rice. Heat margarine in a pan and fry the onions until just done.
Add the rice and stir well until all grains are coated with oil.
Add salt, and tempering leaf.
Add enough water and cook. When rice is done take off fire and set aside.
Heat a little margarine in a pan and fry the carrots until cooked.
Beat the eggs with salt and pepper and add to the carrots.
Stir well to break up the eggs. Add the cooked rice and mix well.
Take off fire and serve hot.

EGG HOPPERS

INGREDIENTS:

• 2 cups white long grain Rice
• 3/4 cup THICK Coconut milk or Evaporated milk
• 1 tbs Cooked white Rice
• 1 tsp dry Yeast
• 1/2 tsp Sugar
• 2 tbs lucke warm water
• 1-2 cups THIN Coconut milk or diluted Evap. milk
• Eggs

METHOD:

• Soak rice in water overnight (or until soft).
• Add yeast and sugar into luke warm water and set aside.
• Drain water from cooked rice.
• Blend the soaked rice, milk and cooked rice in a blender until thick and creamy (The consistancy should be that of thick cream).
• Transfer into a bowl and add the foamy yeast mixture. Mix well.
• Close and leave in a warm placefor at least 6 hrs.
• Add thin warm coconut (or diluted evap. milk) to the thick batter while stirring (The consistancy of the batter should be similar to pan-cake batter).
• Add salt to taste.
• Pour spoon fuls into heated, greased hopper-pan (Can experiment with a Chinese wok, which is similar in shape to a hopper-pan)
• make sure that the inside of the pan is well covered with the batter.
• Close with lid and cook until done.
• To make egg hoppers, cover the inside of the pan with the batter by swerling it (same as before) and then crack-drop an egg to the center, close with lid and cook until done.

YELLOW RICE

INGREDIENTS

1. 5 - 7 tbsp butter for tempering
2. 250 g big onions, finely chopped
3. 150 g garlic, finely chopped
4. 1 kg suduru samba rice, washed and dried
5. 2 sprigs of curry leaves
6. 3" pandan leaf, ripped into pieces
7. 1 allspice leaf, lightly crumbled
8. 1 lemon grass, sliced
9. 5 - 7 cardamoms, crushed
10. 4 - 5 cloves
11. 2 ½" cinnamon stick
12. 3 cups hot water
13. ½ tsp turmeric powder
14. Salt to taste
15. 2 cubes of vegetable stock
16. ½ cup thick coconut milk

METHOD:

1. Over a high heat, melt the butter in a wok.

2. Quickly fry the onions and the garlic, until fragrant.

3.Add the rice and temper.

4. Add the spices and herbs and continue to temper until fragrant.

5.Mix the turmeric and salt into the water and add the water into the rice. Add the stock. Cover and cook.

6. When the rice is cooked, sprinkle the coconut milk on top, stir, cover and leave for 5 minutes. If more salt is needed, add salt as well.

7. Remove from fire and arrange on a rice platter.

DELICIOUS MILK RICE (IMBUL KIRI BATH)

INGREDIENTS

COCONUT TREACLE MIX

• 800 g finely scraped Coconut
• 2 Cups Treacle (Coconut or Kithul treacle)
• 4 Cloves
• Pinch of Salt

MILK RICE

• 2 Cups short grain white Rice
• 2 Cups thick Coconut milk
• 2 tsp Salt
• 3 Cups Water

METHOD:


(1) Prepare the Coconut Treacle Mix

• Pour the treacle into a pot and bring to a boil while stirring.
• Add the Coconut and mix well.
• Take off the heat.
• Add the pinch of salt and the cloves, mix well.

(2) Prepare the Milk Rice

• Put Rice and water into a pan and bring to a boil.
• Cover and cook for 15 minutes.
• Add coconut milk and Salt.
• Stir with handle of wooden spoon, cover and cook on low heat for another 10-15 minutes (until the milk has been absorbed).

(3) Combine

• Divide the slightly cooled milk rice into two portions.
• On a flat dish, evenly spread out a layer of milk rice using one portion (should be at least. 1 cm thick).
• Then evenly spread the coconut treacle mix on top.
• Cover it completely (including from the sides) with the second portion of the milk rice.
• It is important to do all this before the milk rice cools down too much as it will become too sticky to handle.
• Cut into blocks.
• Serve with bananas for breakfast or at tea time.