This recipe is not my claim to the authentic Lamprais at all, although I have tried to stay as close to the methods, and ingredients as I can.
The components (sides) are the same as the so-called 'authentic' Lamprais, however, I have made chicken Frikkadels rather than beef, and used green plantain instead of than ash plantains.
Once the green plantain is fried, it tastes identical to Ash Plantain. So don't think twice about opting for it. Green plantains are the
unripe bananas that can be easily found in any supermarket, or Latina grocery stores anywhere in the USA. Find them in the bins in the vegetable section. They are sold individually, not in bunches like the ripe bananas.
 |
| Frozen Banana Leaves |
A note about banana leaves: They are available in the freezer section alongside the Spanish food and come packaged flat. So if it is your first time shopping for it, you would need to look closely in the freezer, as they may not be displayed upright. When using, they do not require defrosting. They soften the moment it is taken out of the package and is ready to use.
If using fresh banana leaves, wash them well. Then either cut away the rib that goes along the middle of the leaf, or slice it to thin it down. Hold the leaf a few inches above the heat (electric stove top) or low flame (as in a gas cooker). Do not place it directly on the heat as it will catch fire. Move the leaf from left to right as it turns a darker shade of green. It will take about 5 minutes depending on the heat source. The leaf is softened then, making it easier to fold. Otherwise it will split open from the ridges.
 |
| Chicken 'Frikkadels' by Aasai Rasai |
The Frikkadels (Dutch forcemeat balls) recipe is inspired by Charmaine Solomon's recipe from her book, "The Complete Asian Cookbook". I made some changes to the recipe to suit my preference by using lean ground chicken breast, and skipped frying the onions in butter, opting instead to mix all the ingredients together and fry like Sri Lankan Cutlets.
What I love about Charmaine's recipe is the idea of adding fresh Dill. I had not used Dill before, so the flavor was really unique and refreshing to me. The closest substitute to Dill is Parsley.
Making Lamprais was a tiring thought. I did realize though, that I had made nearly all the components before in some way or form. The videos are available on my Aasai Rasai YouTube channel, so click on the highlighted words and it will open a the recipe in a new window; Chicken Meat Balls, Eggplant Moju and Eggplant Curry, Chicken Curry although not the same as for the Lamprais, and Seeni Sambol. The ingredients are slightly different when they are in a lamprais, but it gave me some idea of how this is all going to end up.
I gave myself an unrealistic 3 hours from start to finish including prep-time. However, with constant distractions in the form of my 3 kids, I ended up taking a total of 5.5 hours. That's including prep time.
To make things as convenient and quick to a great extent, I opted to use store-bought, pre-cut, frozen and ready-to-use ingredients whenever possible. Since my family doesn't eat all meats, I made the Lamprais with chicken. For the Lamprais curry too, it was only chicken; frozen, diced, skinless, boneless chicken.
I also used canned, low-sodium chicken broth for the rice, garlic and ginger powder (as I usually do in all my curries instead of fresh ginger/garlic), and frozen banana leaves.
Click here for the video recipe on my YouTube channel Aasai Rasai. Or copy and paste the following link on your browser.
LAMPRAIS RECIPE (LAMPRIES)
Ingredients:
STOCK RICE RECIPE
2 1/2 cups parboiled rice
4 3/4 cups chicken broth or water
2 1/2 ounces ghee or oil
1 big onion (sliced)
3-4 whole cloves
1/2 teaspoon ground green cardamom seeds
1 piece cinnamon (about 2-inch long)
*Salt as needed (see notes below)
Wash the rice in 7-10 changes of water until water is clear. Drain out the water and set aside.
Fry the onions in hot oil on high heat. When translucent, add the spices and fry for a few seconds. Then add the rice, mix well for a minute.
Transfer rice to rice cooker, add all the broth or water & salt. Follow rice cooker directions to cook the rice. Fluff with fork. Set aside for later.
Or to cook the rice on stove-top, add all the liquid & salt as needed, cover and bring to a boil. Reduce heat to low. Continue to cook until rice is done. Fluff with fork and set aside.
*Note: If using regular stock containing salt, you may not need to add more salt. If using low-sodium stock or water, add about 1/2 teaspoon salt if preferred.
BRINJAL PAHIE (EGGPLANT)RECIPE
Part-1
1 1/2 lb BrinjalS (Eggplant)
1 teaspoon turmeric
1 1/2 teaspoons salt
Oil (for deep frying)
Cut eggplant into strips(like 1 cm thick french fries). Thoroughly mix all of the above. Leave aside undisturbed. After
45 minutes, squeeze out the liquid from the eggplant.
Deep fry eggplant in hot oil until dark golden brown. Pieces should be somewhat still fleshy after frying.
Part-2
1/2 big onion (Sliced)
2 pandan leaves (rampe)
A few curry leaves
1/4 teaspoon fennel seeds
2 pieces cinnamon
2 tablespoons oil
2 green chillies (sliced)-Optional
Heat the oil. Fry all of the above until onions are a golden brown. Then add the following spices and mix for a few seconds:
1/2 teaspoon curry powder
1/2 teaspoon paprika (or chilli powder)
1/4 teaspoon cumin powder
1/4 teaspoon ground ginger
1 teaspoon garlic powder
Then add the fried brinjals and coconut milk. Mix well. Add the following:
Salt to taste
1/4 cup coconut milk
Mix well until all the coconut milk has been absorbed and the pahie is oily.
Finally add:
2 tablespoons vinegar* (optional)
1/2 teaspoon sugar- (optional)
NOTE: I skipped the optional ingredients as seeni sambol was sweet enough for me and there was enough of the sour element in the blachan.
FRIED ASH PLANTAIN (OR GREEN PLANTAIN)
2 ash plantains or 1 large green plantain
1/4 teaspoon salt
1/4 teaspoon turmeric
Oil for deep frying
Tip: Use the same oil from deep frying the eggplant
Peel and discard the ash plantain or plantain skin. Cut the plantain flesh into small cubes. Rub in the turmeric and salt. Leave aside for 5 minutes. Deep fry in medium-hot oil for about 2-3 minutes, or until light golden color.
CHICKEN CURRY
1/2 lb boneless/skinless chicken breast(cut into chunks)
1/2 big onion (sliced)
Few curry leaves
1/2 teaspoon curry powder
1/4 teaspoon turmeric powder
1 teaspoon paprika (or chilli powder)
1/4 teaspoon cinnamon powder
1/4 teaspoon ginger powder
1 teaspoon garlic powder
1/2 teaspoon ground green cardamom seeds
2 Green chillies (optional- for heat)
1/2 cup coconut milk
Salt to taste
3 tablespoons ghee or oil(to saute onions)
Saute onions and curry leaves on high heat till onions are golden brown. Add the chicken. Mix for a minute or two. Add all the spices & a little salt (taste and adjust later). Cover and cook for a few minutes in its own liquid. When chicken is half-way cooked, add the coconut milk, reduce heat to medium-low, and simmer till chicken is completely cooked. Take it off the heat and set aside.
*If chicken is frozen and ready-to-cook, it takes about 10 minutes.If using defrosted chicken, it will take less time. If using bone-in chicken, add a little water and cook for 10 minutes.
BLACHAN RECIPE
1 cup dried shrimp
1/4 teaspoon ginger powder
1 teaspoon garlic powder
Juice of 3 limes
Dry-roast the dried shrimp. Add the garlic and ginger. Grind in a food processor until fine. Mix in lime juice to form a paste.
SEENI SAMBOL RECIPE
2 big onions (finely chopped)
A few curry leaves
2-3 cloves
1/2 teaspoon ground green cardamom seeds
1 teaspoon paprika (or chilli powder)
1/2 teaspoon ginger
1 teaspoon garlic
1/2 teaspoon cinnamon powder
1 teaspoon sugar
2-3 tablespoons tamarind concentrate
1-2 ounce oil
Heat the oil on medium-high until hot. Saute onions and curry leaves till onions look translucent. Except the tamarind and sugar, add the rest of the ingredients into the onions and mix well. Reduce heat to low and cook uncovered for 30 minutes, stirring every 5 minutes to prevent burning.
In 30 minutes add the tamarind concentrate. Mix well. Add the sugar. Cook for a further 10 minutes. Take off heat. Set aside.
FRIKKADELS RECIPE (DUTCH FORCEMEAT BALLS)
1 lb ground chicken breast
3 tablespoons chopped dill
1 1/2 teaspoons salt
1/2 teaspoon cinnamon powder
1/2 teaspoon clove powder
1/2 teaspoon cardamom powder
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon ginger powder
2 eggs (lightly beaten)
2 cups bread crumbs (more as needed)
Add 2 tablespoons breadcrumbs into the chicken. Reserve the rest of the breadcrumbs for coating. Add the rest of the ingredients into the chicken. Mix well. Make small balls.
Beat the eggs with the fork. Dip and coat the balls in the egg. Roll in the reserved bread crumbs.
Pre-heat oil on medium-high heat. When oil is hot, fry the frikkadels until dark golden brown. Drain on paper towel.
TO PREPARE THE LAMPRAIS PACKET
Place a foil on a tray and a banana leaf on the top of the foil. Serve 1/2 cup of the stock rice on the center of the banana leaf. Serve all the other sides on around and on the top of the rice.
Sprinkle a tablespoon of coconut milk on the rice and curries to prevent drying out the rice when baking.
Fold up the banana leaf and fold the two ends on the top. When the packet is open the curries should be on the top, and not under the rice.
Fold the pack in the foil snugly.
Preheat oven to 375F. Bake for 10-15 minutes.
Or do as I did and preheat oven to 375F. Turn it off. Place the packs of lamprais in the oven and walk away! Come back in 30-45 minutes to delicious, hot, fragrant Lamprais!
