How to Make Sri Lankan String Hopper Pilau Asian Cooking Recipe Cuisine

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Sri Lanka String Hopper Pilau


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

 Recipe Makes for 8-10 Servings:

 500 g (1 lb 2 oz) rice vermicelli (rice-stick) noodles

 100 g (3½ oz) ghee

 3 large onions, thinly sliced

 10 curry leaves

 ½ teaspoon ground saffron or 1 teaspoon saffron strands

 1 teaspoon ground turmeric

 1 teaspoon ground cardamom

 4–5 hard-boiled eggs, peeled and sliced, to serve

 155 g (5½ oz/1 cup) cooked peas, to serve

 40 g (¼ cup) cashew nuts or almonds, toasted, to serve

 Directions:

 Cook the rice vermicelli noodles in a saucepan of salted boiling water for 2 minutes only. Drain well.

 Heat the ghee in a large saucepan over medium heat. Add the onion and curry leaves and cook until the onion is golden. Add the saffron, turmeric and cardamom and stir well. 
Add the rice vermicelli and toss the ingredients together until mixed through and evenly coloured. Season to taste with salt and pepper. Serve garnished with the eggs, peas and nuts.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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