International Lunch Club
Sunday afternoons are about good friends and an excuse to cook a feast. Yesterday was the first of our international lunches and our first stop was Sri Lanka.
Our entrée was crispy potatoes and onion Pakoras, dipped in chickpea batter with cucumber Raita.
Next, for main course we had a delicious variety of curries and dahl. The highlight was Peter Kuruvita’s beetroot curry and goat curry (we substituted ours with lamb because we couldn’t get a hold of goat, it still worked well). Please make sure you watch the clip as well, there seemed to be inconsistencies with the written recipe vs the clip.
The talented Anna, handmade the Roti’s as well, we were truly spoiled.
I made this easy spiced custard called Wattalappam, I used a recipe I found on SBS Food Safari. The mix of heady spices and the earthy sweetness from the Jaggery powder (dark palm sugar) was a hit with the group.
4 large eggs
175g jaggery or dark palm sugar, chopped coarsely
375ml coconut milk (home made or use a good quality one like Kara )
½ tsp ground cardamom
¼ tsp ground mace
Pinch of cloves
1 tbsp rosewater
Beat eggs well but not so much that they get frothy.
Combine the jaggery or palm sugar and water in a small pan and stir over low heat to dissolve. Cool slightly and strain.
Add the spices and rosewater to the coconut milk and whisk in the cream, then the eggs.
Pour into 8 small ramekins and place into a baking dish.
Pour hot water to come half way up the sides of the ramekins and place baking dish on shelf of oven preheated to 140C
Cook for 50 – 60 minutes or until just set. When cool, remove ramekins from the baking dish, cover with cling wrap and chill overnight.
May be served with a little extra palm sugar syrup on top if desired.
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