MEAT TRUMPET and Rare Dishes in Sri Lanka | Sri Lankan Food in Kandy, Sri Lanka!

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KANDY, SRI LANKA – One of the best meals I had in Sri Lanka was an all meat meal made of beef. Huge thank you to my friend Ruzaina for organising it all, and for her Grandmother taking the time to cook for us so love her traditional recipes.

There were about five or six different meat curries, all prepared with a variety of different spices. We also had two different types of tongue, one cooked in a spicy gravy sauce, the other quicker preparation and it was a little more chewy. All the meat was incredibly tasty, especially all of the spices and having the variety of different meats. Another one of the best dishes was the intestines mixed with chunks of fat, and grandma insisted that I need to fast before it started to get cold.

Temple of the Sacred Tooth Relic – After lunch we headed to one of the most important religious sites in Kandy just to walk around for a while.

Siri Ramya Hotel – Finally for dinner in Kandy, we just had a few hoppers and roti along with tea.

Again, huge thank you to Ruzaina (https://www.instagram.com/theminoritytaste/) and her Grandmother and family for hosting me and cooking an outstanding meal.

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– Hi everyone, I hope you’re having an amazing day, it’s Mark Wiens. We just arrived in Kandy, Sri Lanka which is in central Sri Lanka on a plateau, it’s a lush beautiful city. And today’s for lunch, Ruzaina has invited us to– Her aunt owns a lodge and so we’re staying at the lodge.

But her grandma has come from her home to cook for us a very special home-cooked all beef meal. The dishes that we’re gonna have are unique, they’re not typically available at restaurants. We’re hopefully gonna see a little bit of the cooking. We’re gonna eat some incredibly delicious food

And just have a chance to hang out with granny and I’m gonna share all the food with you in this video. – The tongue. – [Mark] The tongue? – Yeah. – That will remain. – This is cooking the intestines. We are heavy meat eaters. – Awesome. Heavy meat eaters. – Yeah. (laughs) – [Mark] I like the sound of that, millet roti. – Millet roti, yes. – Millet roti. – [Grandma] Yeah, of course. (laughs)

– We made it to Kandy, we are in the kitchen now with grandma and some of Ruzaina’s relatives. And they are preparing very special meal for us that’s gonna be all parts of the cow. There’s tongue, there’s hoof, there’s intestines, there’s– – Beef! – Beef, the meet. – Yeah, meat. – Beef meat.

All made into a variety of different curries. The entire tongue is curled up in a single clay pot curry which looks incredible. Right now she’s making some millet roti, which is there’s flour, there’s coconut, shredded coconut in the recipe there’s– – [Grandma] roti Olive oil.

There’s olive oil and then what’s unique about that roti is that she rolls it out and then folds it over like four times so that it has layers and then that goes on the hot plate to really slow cook. Break a piece. – [Ruzaina] Look Mark, just break a piece

See how soft it is. – [Mark] Oh yeah, it’s so soft, like crispy. Fresh off the grill and I can’t wait to try it. Yeah, that’s delicious. It’s a flat bread and yet at the same time it’s kind of fluffy, delicious. – [Grandma] I need cardamon too. I can’t finish all that. – [Mark] Okay. The pot roast tongue was already prepared when we arrived, but she’s getting ready to make another tongue. I saw the tongue that was sitting in the sink. There’s another tongue uncooked, she’s getting ready to prepare that right now. She is washing the tongue now with some powdered tumeric to really clean it off, really prepare it before it’s gonna get cooked, the entire tongue. That’s like a foot long. – [Grandma] Cardamon, cinnamon, and then curry leaves and put some ginger, crushed ginger, garlic. (oil simmering) – She added in the ingredients to some simmering coconut oil and immediately you could smell the aroma coming out of the cloves, the onions, the garlic. Oh, it smells delicious immediately. Okay. – This is very special. – *** yes, you know. – This is very special. – Not yet until you add water. Water and then chili powder. – And then chili powder. – And some pepper. Until now we have to add salt. – [Mark] Okay, that will cook for a while. – Yes, for about– – Then we can– – Would that be coconut vinegar. To the tongue dish, she just added a spoon of coconut vinegar and you can immediately smell the fumes coming out of that, the steam, those sour vinegary fumes. They’re gonna be also making a rice dish. So that’s rice with some shredded coconut

And then some salt and some flour and then it’s gonna– – Will I add more? – The rice is already cooked? – Yeah, rice is cooked. – You’re gonna form it into little– – And we’re gonna steam it. – Steam it in a– – In concoction lid.

– Concoction, that what it’s called, a concoction, yes. I don’t know what to call it. Concoction is good. – Yeah. – Contraption. – Contraption is better. – You really like mash it up, blend it, mesh it with your fingers to get the rice completely blended with the coconut. A little bit of flour to hold it together

And then make it into funnel cylinder cakes of rice. In their community, this community this is a common dish. This is a common meal spread with the different beef curries with this type of rice. Oh, okay, awesome. – Yeah, certainly, yeah. – Added in some flour and still just kind of working it into little pallets almost. It really is gonna be like a rice bread. Obviously, you just like drop it in there? – [Ruzaina] Yeah. – Then how long will that need to steam for? – Five to 10 minutes. – Okay. – So when the steam comes on you have to close it. – Oh, then you put the lid on, aha! – And then it’ll steam some more. – And let it steam for about five minutes

And then you’ll have a reinvention of a rice cake bread. – So the dishes are almost all ready. The rice cakes are ready. – 15 minutes. – Yes, soon, 15 minutes. Granny says 15 minutes, time for lunch. Setting all the food on the table, the dishes are ready. There’s like four or five different all beef meat dishes. There’s an onion sambal. We’re going meat heavy for this meal. Thank you, it’s a beautiful spread of food. Everything hand prepared. – Yeah, hand prepared. – No recipes. – No! – Just she knows it all. – All natural ingredients. – Experience! – Very natural ingredients. – Thank you. – No artificial flavor. – No artificial flavor. – Nothing. – No artificial anything. – Yeah.

– Everything natural from here. – Everything, natural ingredients on the whole bunch. – It’s a privilege to be here. Thank you so much for this meal. – Thank you for being here, we’re happy to have you here. – Thank you. and I can’t wait to taste the food now.

– [Ruzaina] So this is our version of the piptu. Okay, I’m gonna serve the hoof now. – Hoof? – Yeah. Look at all that fat and jelly and oh my God. – Oh, that’s so good. – I’m salivating. This is intestines dried and fat. Full on fat. – You see it jiggling. – Yeah, look, this. – Who wants that? Okay, nice! – Full on meat feast. – Full on meat, love it. – [Ruzaina] Yeah. – Ruzaina just dished me an entire plate filled with all the meat. Actually there’s not even tongue on the plate yet and my plate is full. Juices, the sauces. Some of them are actually more juicy, others are more like a dry curry sauce. We’ve got the version of pitu

With the rice and the flour and then the roti, and then the sambal, the trotters, the feet, the intestines are just… Although you can see the little shoots. You can see the meat, it smells incredible. You can smell the cardamon, the clove, the cinnamon in there. First what you do is you sprinkle,

You douce the pitu in fresh coconut cream. Oh, yes! Oh yes! As much as you need. And then you can reach in, you can kinda squish in, you can mingle it with the meat. I’m gonna try some of that. That’s just the straight meat cubes.

That beef right there, I believe it’s cooked down with, you can see the dried chilis in there. Mm! – Mm-hmm! – Oh wow! Oh, it’s so good. It’s so tender, it’s so soft. You taste the dried chilis, you taste the cardamon like clove flavor of it.

As you keep on chewing you taste a little bit of the sourness in that beef, which also comes from tamarind. – Lime and lime juice. – Mm-hmm! – Aha! – Yes! – One of the meat is cooked with lime juice. – Yeah, lime and lime juice. – Ah!

Oh, and the lime leaves? – Yes! – Right, as you showed that one is cooked with the lime leaves. Okay, I’ll try that one next. Oh, yeah there’s three, there’s three meats. Right? – Yes. – Okay, I’ll try this meat next. This one I think is the one with the lime leaf.

– [Grandma] The lime leaf. – You can almost feel how tender it is just in your finger tips. Oh yeah! Mm-hmm! – Mm-hmm! – That one you do taste the lime. – Yeah. – Oh, it’s like super balanced of like richness and citrusiness. These are some of the food like you grew up eating? – Yeah, this is our childhood food. – Special occasions. – Special occasions. – Family get togethers. – Family get togethers.

We have this for everything, for anything. Like anything, for birthdays, whatever we want. Like this is– – It’s always this mix. – When we’re together. – Yeah. – You know. – Yeah. – We eat a lot of meat. – And meat. – Awesome! – And also, it’s a respect

For the whole cow because it’s an entire animal being sacrificed. – Exactly. – Right? – Exactly. – So we have to eat everything. – Every part. – Not just one part and throw it out. – Mm-hmm. – For us, it’s a form of respect for this animal being sacrificed, you know.

So we eat all, everything. – [Mark] Okay, this one is the intestines. – [Grandma] Try the fat piece. – Oh, try the fat, okay. Granny says to try– – Before it gets cold. – The chunk of that, oh, before it gets cold. Okay, this is the respect right here

Just the straight lump of fat. Oh! Oh yeah! That is just like ultra-tender. – It’s nice, yeah? – It is. Ultra-tender, just like jiggly on your tongue. I’m gonna mix in with some of the sambal going with intestine, a little shoot. That’s stunning! And yeah, it’s like a totally different style of rice. It’s very crumbly. It really worked well to soak up some of that sauce. – [Grandma] When you’re tired of rice but you exchange it for a taste. – Make something like this. – Yes. – Okay, I’m moving in for the troder

And I think I’ll try that. Oh yeah! – That’s the hoof. – The hoof. – Yeah. – I’ll hop a chunk while the collagen is just oozing. Be careful of the little toe bones. It’s not fat but it’s jiggly, it’s creamy, it’s collageny, it’s so rich and succulent. I’ll have some more once I’m gonna grab one of those pieces of troder. Oh! And that roti is also awesome. There’s coconut stuffed into it.

It’s like fluffy, yet hard and dense at the same time, all at the same time, and just wrapped up with that sauce. What really stands out is the Sri Lankan version of all these dishes. It has like a tropical taste to it, like the rich and heavy with the meat.

But at the same you taste the lightness of the lime leaves, the lemongrass. It’s like a combination of meaty tropicalness. I’m gonna re-coconut and kinda work in a bite. Grab a piece of meat, grab some sambal. Mm! Oh! And then when you a add a little bit of sambal

It just like compliments everything. – Because it’s like meat, meat, meat, meat and then little bit of tang. – Like real fresh. – Yeah. – Yeah. – But you still haven’t started the tongue yet. (laughs) – [Grandma] Oh yeah. – You forget. – We gotta try the tongue. Almost! – Now the tongue has arrived, it’s waiting now. – The tongue has arrived. Okay. – The tongue is waiting. – Should we take a time out and tongue it? About to get up to taste the tongue, but granny said I gotta finish all the fat on my plate. The fat lumps, ’cause it will get cold. She’s like, “Quick, eat all the fats.” I have like six lumps of fat in my mouth right now. Okay, granny it’s amazing.

Now, let’s try the tongue. – [Ruzaina] It’s like a pot roast. – [Mark] It’s like a pot roast but with extra seasoning and sauce. – Now, cut it. – And Ruzaina game me the– – Pot roast version. – Oh, it’s so tender. – [Ruzaina] Yeah, this one is more tender

Because it cooked longer. – Look at that. Oh wow, that is beautiful. Ruzaina has given me the okay to just take a bite out of the tongue. (laughs) Oh wow! Whoa, that’s amazing. Oh, that’s one of the most satisfying bites I’ve ever had, right out of the tongue. (everyone laughing) Thank you granny. – Thank you for Ruzaina grandmother. – Thank you granny. – Thank you Ruzaina’s grandmother. – So tender. This also has like a sourness to it. Tamarind? – Yes.

– Like a tamerind sourness. That is incredible. It’s so tender, like you can actually cut this with a fork. – Yeah. – But dense at the same time. Yes, thank you. Okay, and this is the other tongue. The sambal is incredible. Whoa, a symphony of cats. The hoof is just like melting into the sauce right now. – You’re doing good now. I’m very happy that you enjoyed the food. – Thank you! Thank you! – Yeah. – [Mark] Okay, there’s no marrow in this bone but there’s juice and there’s fat. – [Ruzaina] Yeah, juice and fat. – So you kinda just suck it up. Oh yeah! – Very good?

– Kinda like greeny almost. Greeny, yeah? – Mm-hmm. – And it’s like cinnamon, even that spice has seeped in there and just kinda soaked in the bone. You can also lick the jelly off the joints. Mm! Oh yeah! As soon as you lick that your lips get coated in like a jelly– (grandma talking) Like a jelly fat. – Yeah.

– Oh, it’s wonderful! (everyone laughing) It’s wonderful! – It’s nice, right? – Really good! To end the meal that’s like a dessert, meat dessert. – [Grandma] (laughs) Meat dessert. – Oh yeah! – Custard. – Milk and custard and sugar. – [Ruzaina] Usually we don’t eat it like that anymore but. – [Mark] This is a special custard, there’s nuts in it, eggs. The traditional way to eat it is, with a banana, and what you do is you can chop it up, or you can eat it the traditional way, which is where where you take a bit of

The custard or take an alternate bite. Or you can.. All together in one bite with banana and custard. – A piece of banana – Look at that. After the meat feast its tradition to eat this desert with the banana to digest the meat. – [Ruzaina] Its to cool you down.

– [Mark] Yeah its a cool day in Kandy but I am feeling the digestions sweats that’s for sure, the meat sweats. The body is at full digestion potential right now. – (laughs) – Okay, custard.. – Oh its pretty awesome actually. Its like a.. oh no I lost a piece of custard in my lap. That would be my next bite. Yeah on its own the custard is like, like simple, its slightly sweet, its creamy and you taste the nuts in there.

But when you take the banana with it, it totally elevates the entire experience because you’ve got the creamy tartness of the banana mingling with the sweetness. The banana specifically not overripe so its sour a little bit. I think the combination is what makes it. I’m gonna lean back though. – Oh wow, what a meal. – Granny is an amazing cook, and she cooks everything just from knowledge from experience and with ultimate love. The meat is incredibly delicious, but the love you can just taste in every single bite you take. Its the late afternoon already but we’re just gonna walk

Around Kandy a little bit. We’re gonna do a little bit of sightseeing, walk around and maybe eat a little bit more. We decided to take a walk over to the Temple of the Sacred Tooth Relic. And it dates back too the late 1500’s and its one of the most sacred Budhist sites in Kandy and it’s really like the cultural sites which surrounds the kingdom of Kandy. And so we’re just gonna.. actually you know

The weather is perfect, it’s cool, it’s breezy, we’re just gonna take a little walk around and mostly see it from the outside. Something I always love about Sri Lanka are the trees and just massive trees with spanning branches, the birds the crows, the trees, they really stand out, you’re gonna love the trees when you visit Sri Lanka. And the palm trees as well are amazing, the coconut trees. – Micah is definitely enjoying himself running

Through the crowd. Micah are you enjoying yourself? Okay we’re off now to walk around the central downtown area of Kandy, maybe eat a little bit and just walk around and explore it a little bit. – Uh huh, roti and samba.. – [Mark] We’ve been walking round Kandy for a little while just exploring it, it started drizzling so we stopped inside. This is kind of like a tea shop, snack shop, a place to get quick eats, a place to get roti, hoppers. We ordered some roti, we ordered, some

Sambal, and we’re also gonna have tea here as well and hoppers as well. Try some of the roti, oh it feels pretty thick. And then dip it into the sambal. I got a little sambal on my lap. Its just a tiny bit spicy, quiet salty, more of like a dried chili flavor though, but it kind of like, maybe the lime as well. Kind of like a sharp saltiness though. Made from a combination of rice flower, coconut milk.

The best thing about hoppers is the method in which they make the net around it, skill it, so that the edges are crispy and the bottom remains kind of fluffy and gummy. And its that texture that makes a hopper. Scoop up some of that sambal. Its good because its so fresh, the hopper, right out of the skilla, its warm, its like gooey on the inside, crispy on the outside. But I gotta admit, I’m still like pretty full from that lunch feast, the meat feast from granny. Like that was a significant lunch, and its still

Sitting heavy in my stomach right now. So its a good thing we’re just snacking right now. Today has been fantastic, we drove from Columbo to Kandy, we arrived to meet with granny and Ruzaina’s aunt, and Ruzaina. That was an impressive and unbelievably delicious meal and the food was excellent, the meat was incredible, the tongue! But without a doubt, that food was cooked with so much love

And that’s what made it so spectacular, so incredibly delicious with every single bite and that is a meal I will never forget. I wanna say a massive thank you to granny, to Anky, to Ruzaina, for setting everything up and organizing everything. Massive thank you to, you for watching this video,

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Thanks again for watching, good night from Kandy Sri Lanka, See you on the next video. And you’re gonna wanna keep on watching this entire Sri Lanka food and travel series tomorrow, we’re gonna wake up early, we’re gonna go into the jungle, for a very unique cultural indigenous, Sri Lankan food experience.

So that’s coming up stay tuned. Thanks again for watching, see you on the next video.