Vegan Serendib is now available for pre-order through Ingram and on various online bookseller sites. Woot! Request? It would be IMMENSELY helpful if you left an honest review — even a sentence is great. If a book gets enough reviews, it makes it much more visible in the online bookseller search rankings. I *think* you […]
Vegan Serendib Now Available for Pre-Order Read More »
Good morning! Announcing another in-person cooking class for September 25th — hoppers hoppers hoppers. Register here: https://serendibshop.com/…/cooking-class-sri-lankan… And if you’re interested in Zoom classes, let me know in the comments below?
Hoppers Hoppers Hoppers Read More »
I didn’t write up a recipe for this, because all I did was use a standard fairy cake recipe, add a little rose to the batter, and then divide the icing and flavor it with gooseberry + citrus, rose, and violet. But they’re charming, no? Would be fun for a tea party, or a kids’
Gooseberry, Rose, and Violet Iced Fairy Cakes Read More »
I wanted to see just how floral & delicate I could go with a cocktail, while still retaining some interesting complexity. This one is for those up to a cocktail challenge. The first step is finding Indian gooseberries (Phyllanthus emblica) — an easy task in South Asia, where amla, as they’re known there, are widely
High Summer: Rose, Elderflower, and Indian Gooseberry (Cocktail & Mocktail) Read More »
Working on the Patreon treat boxes — I’m hoping to finish them off this week and ship them out next week, fingers crossed. I think August is going to be a lot of shipping, between these and the Vegan Kickstarter packages! (Babylon 5 has done a great job of keeping me company with production —
A Month for Shipping Read More »
Made Sri Lankan grilled halibut yesterday to eat with the grilled eggplant and mushrooms from the other day — tasty, but string hoppers are dry without sothi! It was all right with some yogurt sauce, but today, I made sothi and pol sambol, and it was so much better. Some food combos are just classic,
Classic Food Combos Read More »
The same Sri Lankan-inspired marinade that I use on meat works well for veggies too. Efficient. And as a bonus, the veggies don’t need marinating for any length of time — you can just coat them and grill. Remember that veggies cook at different speeds, so if you’re mixing them on skewers, be careful about
Sri Lankan Grilled Vegetables Read More »
A friend asked what made this Sri Lankan, and I have to admit, I didn’t want to mess too much with the classic Aviation, which is a delight. But I did switch out the standard lemons for limes — limes are native to Sri Lanka, and tend to be a bit less sweet and more
(45 minutes, serves 8.) This is basically my mango-ginger chutney, but with cherries, because cherries are in season now, and I keep buying them because I love them so. You don’t actually need to cook a chutney—you can just chop up some fruit and mix it with spices and serve; that would be common in
Cherry-Ginger Chutney Read More »
(makes one big glass) This takes a little planning ahead, since you’ll want to grill the pineapple and let it cool to at least room temperature before making the drinks. But the effort is well-rewarded with a rich burst of extra flavor, and added complexity from the cayenne, salt, and lime. 4 pieces of pineapple
Grilled & Spiced Piña Colada Read More »
