Lamprais (Lump Rice)

written by Amila Gamage Wickramarachchi May 11, 2011

Lamprais is a Sri Lankan Dutch Burgher cuisine, but nowadays it is not easy to find even the correct recipe. May be because of inconvenience of preparing it, it has slightly modified. We can see many type of lamprais are selling in outlets named chicken lamprais, mutton, egg etc…But there are no such varieties for Lamprais. Even I saw Lamprais recipe with adding turmeric to the rice in a website sharing Sri Lankan recipes.But as I know Lamprais is not a dish similar to yellow rice dish.

Anyway I have searched for the recipe a lot. & found this as the original recipe. If you find there is a difference from the original recipe, kindly let me know. Because this is one of the best Sri Lankan recipes & it is better if we can share the correct recipe with future generation.

Here I am sharing the original recipe as I recieved.However when preparing it,I have used Chicken instead of all type of meats given in the recipe.Also I found that the quantity of chilly is high as per my taste.So in my cooking,I have adjusted chilli & Salt as per my taste.

An authentic lamprais will always include only the following dishes:

1. Lamprais Curry

2. Frikkadels

3. Brinjal (Egg fruit)) paella

4. Chilli & Onion sambol

5. Prawn blachang

6. Ash Plantain fries

7. The Rice

Now when reading the above list,the feeling is that we have to prepare a lot of new dishes & it takes a long time,isnt it?Even I thought so.However I only spent less than 2 hours to complete the Lamprais meal.Simply we can substitute the meal with Chicken curry,cutlets,Brinjal moju,Lunumiris with green chili,Chilli paste,Ash plantain fries & the cooked rice.

Here are the recipes for each items.Remember,you can change some meats & also spices as per availability & the choice.

1.Lamprais curry

Instead of all meat given in the above authentic recipe ,I prepared a chicken curry & this is how it came.

2.Frikkadels

I didnt use beef,instead I used minced chicken & it came out nicely & tasty.

3.Brinjal Paella

Here is the recipe.

4.Chilli & Onion sambol

I think this is very common in Sri Lankan cuisine.Simply it is a kind of ‘lunu miris with green chili.
Here is the recipe.

This is the picture of it.

5.Prawn blachan

Simply this is similar to chili paste which we prepare with prawns.And you can store this in a container in a fridge for few weeks.
Here is the recipe.

6.Ash Plantain fries

7.The Rice

Final step : Wrapping & baking lamprais

Now all the dishes are cooked & ready for the final step of preparing lamprais.

This is the instructions for the final step.Anyway I didnt add onion & chilli sambol for the wrapping.I guess it is tasty when it is fresh.

Now lampraise is wrapped in banana leaf & ready to bake.

Appearence after removing from the oven.

After a long process, Lamprais is now ready to serve.Remember to add some onion sambol before serve.

Hope you will enjoy preparing this super delicious meal,and I appreciate to see your comments related with this recipe.(here or in my facebook page)

Shared with some of Monday Events 09/01/2012

Tuesday Events 10/01/2012

Amila Gamage Wickramarachchi

Amila Gamage is the blogger behind Food Corner. She is a Sri Lankan living in Singapore and shares her cooking adventures in this blog. Apart from recipes, you will also find travel, health and kitchen inspirations in this blog. She is the founder of Sihela Consultants. (www.sihelaconsultants.com) She started writing this blog in 2011 and still continuing.

Yellow Rice

38 comments

? September 6, 2011 - 11:11 am

Loved this post!

Amy September 12, 2011 - 1:57 am

Thank you….

Dinie Moelyadi November 22, 2011 - 4:03 am

Hai, I am Indonesian and already stayed in Srilanka since I merried…Love this blog so much ’cause I love srilankan food and want try to make it at home.
Nice to know you.

Amy November 22, 2011 - 4:15 am

wow!!I am so happy with your comment.Hope you will try this at home.This dish is really tasty with the fragrance of banana leaf…

Anonymous November 28, 2011 - 2:26 am

Its sounds like a great recipe. I have saved it and I am going to make during Christmas family get to-gether. I love cooking and this one is simply amazing recipe. Thank you for posting and I really appreciate you patients and interest in taking the pics and posting step by step.

Amy November 28, 2011 - 2:38 am

Thanks a lot,I am sure this will come out tasty.Even the fragrance of banana leaf is added to it & this is a complete meal for any occasion

Max December 17, 2011 - 2:51 am

This looks awesome really authentic burgher lamprais but how many does it serve

Amy December 19, 2011 - 2:08 am

Thanks a lot for the comment. This recipe yields about 5-6 servings… Anyway prawn Blachan may enough for more people according to consumption of spices. (As it is a kind of chili paste)But prawn Blachan can be stored in the fridge for future use.
Hope you will enjoy preparing Lamprais at home.

Anonymous January 5, 2012 - 7:13 am

You are pissed that people keep changing the authentic recipe, yet you keep substituting items. Eg:- only chicken.

By the way I believe the rice used for sushi would be better. Also bake at 300F or less for 30min.

Anonymous January 5, 2012 - 7:20 am

Never tried it, but a chef I worked for once said using the microwave instead, for the final bake, is better than using the oven.

Also lamprais is of Indonesian/Dutch origin.

Amy January 5, 2012 - 7:48 am

Hi, Anonymous 1;thanks for the comment.Yes,people keep changing the recipe, even I use chicken coz I don’t eat other poultry, even I don’t use the exact amounts of spices given in the recipes. All these are personal preferences. Anyway before doing any change, it is better if we know the original recipe. & I don’t want to publish some other recipe saying this is ‘Sri Lankan Lampraise’. 🙂
I have posted the Authentic recipe here (As I found as Authentic).But it is open for others to do changes. No restrictions from me….:))

Thanks for the suggestion of oven temperature, agree, it would be better in low temperature in more minutes.
One thing, I am not pissed off when publishing a post….. So I do not like this type of words in Anonymous comments 🙂

Amy January 5, 2012 - 7:51 am

Hi Anonymous 2, Thanks for the idea, I will check & try it next time.

Anonymous January 7, 2012 - 10:06 pm

hi, can i use aluminium foil since we dont have banana leaves here

Amy January 8, 2012 - 3:33 am

hi,you can use aluminium foil for baking.only thing is banana leaves give some good aroma to the food,we experience that in Sri Lanka,isn’t it?other than that,there shouldn’t be any problem….Hope you will enjoy preparing this…

Sirimewan Ganepola November 24, 2013 - 3:46 pm

Aluminium foil certainly will not give the flavour. Some Indian / Sri Lankan shops in UK sell banana leaf.

Anonymous January 8, 2012 - 12:42 pm

Thanks a lot for this step by step recipe,we prepared it….

Clairejustine January 11, 2012 - 6:29 pm

Great post,Thanks for joining us on Creative Mondays 🙂

Becolorful January 15, 2012 - 5:01 am

Such a variety of flavors. Thanks for sharing on Motivated Monday at BeColorful
Pam

Anonymous January 22, 2012 - 8:04 am

Hi, Where can I buy your version of the lumprais. Is it available for sale at any location. The ones I tried at Green Cabin and Perera and Sons are lousy. The Fab has a vegi version that is passable or better than the meaty version. Your pics and recipe sounds and looks very good. Where can I buy it or do you know a place that you can recommend?

Amy February 13, 2012 - 1:22 am

Hi,thanks for the comment.I cook for my family only & I am not very sure of a place to buy it.But I have seen some advertisements while browsing internet…Anyway you can ask somebody to cook for you buy giving this recipe,just a suggestion from me…

anu February 12, 2012 - 5:10 pm

Hi can it be frozen and backed later?

anu February 12, 2012 - 5:11 pm

sorry I meant baked

Amy February 13, 2012 - 1:26 am

Hi Anu,I haven’t frozen this before ,so I dont know exactly how it would be…Anyway as any food can keep longer by freezing,this should be ok.But you may need to defrozt before baking or bake more time….
Thanks for the comment,and it is a new suggestion,I will try too,if the taste is nice,it would be very helpful for busy life…:)

Hafsah - IceyBooks February 26, 2012 - 4:37 am

Thanks for the recipe – your instructions are very easy to follow. My mom was able to make this for lunch today. We’ve been wanting to make this for a while after buying it frozen (which wasn’t that good) from a store and tasting it for the first time. We’ve been hunting for banana leaves ever since! 🙂

lamprais March 26, 2012 - 10:59 am

Guys & Gals,

Amy excellant description Notes on the Lamprais traditions.

If you want to try the most Authentic Lamprais made according to Dutch Burgher Traditions, at reasonalble prices Please email with enquiries to

lampraisuk@gmail.com

Nilan September 2, 2012 - 5:05 am

Amy, Thanks for providing this recipe, too many recipes cut corners. I have used Shamain Soloman’s recipe and had planned to use it this weekend but now I am going to try yours. BTW I make extra and freeze them for later and they turnout great. I also use aluminium lined with banana leaves, which seems to work. In Texas we only get frozen banana leaves that don’t hold the lumpraise without foil.

Amy September 2, 2012 - 8:32 am

Hi,saw this comment just now….Hope you will enjoy preparing lamprais,I sometimes use aluminium foil when I cannot find banana leaves.BTW freezing is a great idea.I want to try cooking more next time….

Ki-Hyun Hahm October 20, 2012 - 8:07 pm

hey, thanks for the great information! i cited this post on my own blog, where i’ve been writing about my recent trip to sri lanka. see http://project365ki.blogspot.kr/2012/10/3283-lamprais.html. i hope that’s okay with you.

Amy October 21, 2012 - 5:46 am

Thanks.Your post about Sri Lanka is great!!

Ki-Hyun Hahm October 22, 2012 - 9:19 am

thanks amy!

i hope that i was clear in explaining that the lamprais that i sampled was probably not a very good example of the dish. someday, i hope to try a really good one, maybe even try your recipe, which i’m sure that i’ll enjoy.

i added some additional posts from sri lanka. i’d be honored if you’d give me some feedback on my observations about sri lankan food in the final post. see http://project365ki.blogspot.kr/2012/10/3285-lobster-tempered-in-spices.html. it was my first experience in your country, and with your food, so all my opinions are admittedly limited and probably inaccurate. please feel free to set me straight!

Joseph November 10, 2012 - 6:15 am

Thanks Amy, great original receipe and your comments on the origin are quite accurate. The Dutch Indonesians have a similar dish but definitely different to the Ceylon Dutch Burgher version. You are so right about the banana leaf influence on the flavour. If you can’t get fresh banana leaves a few drops of banana essence in the rice is a nice alternative. Thanks again.

Amy November 13, 2012 - 11:09 am

Thanks for the comment.It is really interesting to know about Dutch Indonesian dish.& Thanks for the great tip about banana essence….

chaminda adarsha December 28, 2013 - 11:38 am

nice

chaminda adarsha December 28, 2013 - 11:39 am

nice

chaminda adarsha December 28, 2013 - 11:40 am

nice

chaminda adarsha December 28, 2013 - 11:41 am

nice

Anonymous February 9, 2015 - 2:20 pm

Your recipe is NOT the real deal. You need seeni sambal not lunu miris. Also the ash plantains are fried and then cooked to a dry curry. Meat curry is beef, pork, mutton, and liver.

Amila Wickramarachchi February 9, 2015 - 5:11 pm

Hello Anonymous,
Thanks for the comment and feed back.
This is the recipe I received as authentic lamprais.

For the curry,please check the recipe,I shared.
It is with all these beef,pork etc which I don’t eat.that’s why the photo is of a chicken curry….
Anyway thanks for your input.

Please refer this recipe from ‘Burgher Community of Sri Lanka’. They can’t go wrong…

https://www.facebook.com/BurgherCommunityOfSriLanka/posts/459055307463659

Anyway,in future,I appreciate if you share the real name in this type of comments…. 🙂

Comments are closed.

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