Rambutan

Bücher

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Big flavours from a small island Sri Lankan food deliciously combines Javanese, Malay, Indian, Arab, Portuguese, Dutch and British influences, and at the same time it is proudly unique. Rambutan (named after a fruit specific to the country) features 80 recipes that are fresh, vibrant and simple to put together like Lemongrass Dal with Kale, Carrot Sambol Salad and Cashew Nut Curry. Cynthia Shanmugalingam's stories of family and travel combine with playful illustration and candid photography to show both ancient and modern Sri Lanka. From crispy hopper pancakes to spicy drinking snacks, this exuberant guide is for beginners and experienced cooks alike.