This is my last week in Asia. I can’t believe it. I’ve been cooking the Pacific Islands and Asia since I hopped east from Poland back in MAY. That’s right MAY. Almost a year.
I admit that I’m excited to move forward into the Middle East and back west through Eastern Europe. I am a bit scared since I think this is where my gluten/dairy/yeast-free constitution will really be tested. I know how we Hungarians eat…
Too early to stress about that yet. For now, and this week, we’re concentrating on Sri Lanka, the little island off the southeastern coast of India. Like many of the nations in Southeastern Asia, it was occupied by the Portuguese, Dutch and British before it became independent in 1948. It wasn’t until 1972 that its name changed from Ceylon to Sri Lanka.
If you’ve been along with me on this journey, you’ve actually seen Sri Lankan food before. Remember that Rich Cake from Christmas last year? That is a Sri Lankan favorite, and apparently a blog favorite. Every week, it’s a top search and is no doubt the most popular recipe on the blog. If you haven’t tried it, you should because you’ll never look at fruit cake the same way again.
Seriously. I’m a convert.
Knowing how popular that one recipe has been, I have high hopes for everything else I’m making this week. I’m lucky enough to work with Rutabaga, the provider of the original Sri Lankan recipe, and I came home from work Friday with a handful of his favorite Sri Lankan recipes, handwritten and passed along from various family members. Those are the best kind. And since I have two taste testers at work, the pressure is on to not mess up.
Image from the BBC