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CHEF ARAVINDA CATERING SERVICE AND EVENT MANAGEMENT

Catering for any occasion, any area in sri Lanka, special function menus are available, also respect your menus and ideas, i am 30 years experienced, chef, SRI LANKAN BREAKFAST, LUNCH, DINNER, PACKETS ALSO AVAILABLE. PLEASE CONTACT - 009477131413 ADDRESS - DODANDDUGODA ROAD , KUMARAKANDA - DODANDUWA - ( HIKKADUWA ) - SRI LANKA

11 ) My Professional Certificates @ chef aravinda catering service

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- February 17, 2020

My Professional Certificates @ chef aravinda catering service

Location: Dodandugoda Rd, Hikkaduwa, Sri Lanka

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4) BILIN ACHCHARU ( SOUR NUT PICKLE)

- July 11, 2017

BILIN ACHCHARU ( SOUR NUT PICKLE) INGREDIENTS; DRY BILIN - 250 G RED ONIONS - 500 G DRIED SPRATS - 250 G MALDIVE FISH - 250 G PIECES GREEN CHILLI - 100 G ROASTED CURRY POWDER -25 G COCONUT VINEGER or lime juice. - 02 TABLE SPOONS SUGER - 25 G SALT COCONUT OIL OR VEGETABLE OIL - 750 ML METHO ; ***HOW TO DRY BILIN ***CUT THE BILIN LENGTH VIC , AND MIX WITH SALT , PUT IN THE SUN DRY ,UNTIL BROWN CO LOUR. **CUT THE ONION AND GREEN CHILI IN TO SMALL PIECES (JULIENNE ) , DEEP FRY UNTIL GOLDEN BROWN , WASH BILIN AND DEEP FRY GOLDEN BROWN ,CLEAN ANS WASH DRY SPRATS DEEP FRY , AND MALDIVE FISH DEEP FRY ,THAN PUT ALL INGREDIENTS TOGETHER IN CLAY POT AND MIX WELL,COVER WITH LID ,CAN KEEP MORE THAN ONE MONTH.

3) DEVILED PRAWNS

- July 11, 2017

DEVILED PRAWNS INGREDIENTS; MEDIUM PRAWNS............................500 G ,REMOVE SHELLS AND BLACK VEIN FRESH TOMATO ................................200 G , CUT IN TO ONE INCH WEDGES CAPSICUM OR BELL PEPPER............200 G , CUT IN TO ONE INCH WEDGES LEEKS -WHITE PART..........................200 G , CUT INTO ONE INCH PIECES BIG ONION OR RED ONION................200 G , CUT IN TO ONE INCH WEDGES CHOPPED GARLIC ..............................25 G CHOPPED GINGER...............................25 G CHOPPED CELERY................................50 G CRUSHED BLACK PEPPER....................3-4 TABLE SPOONS, OR,TO YOUR TASTE LIME JUICE............................................3-4 NO"S SALT VEGETABLE OIL TOMATO SAUCE....................................150 ML METHOD SEASON THE PRAWNS WITH LIME JUICE ,SALT, ONE TABLE SPOON OF CRUSHED PEPPER,KEEP FOR 30 MINUTES ,WARM THE PAN ON FIRE,ADD OIL ,FEW SECONDS AFTER GARLIC,WHEN GARLIC BECOME GOLDON BROWN COLOUR ADD IT TO GINGE...