30/10/2009 The five young Sri Lankans at the Shokugyou Nouryoku Kaihatsu Sougou Daigakkuo planned to throw a Sri Lankan food stall for the University Festival 2009. What they were going to sell was the next problem and the final answer ended up with Kottu and Cutlets. Kottu of all?? Nobody had any idea to make Kottu except for this one brilliant guy, who is called "The Chef".We went shopping a week early and started making the Kottu from 8 o`clock in the early morning after a long night of the earlier day spent on preparing the cutlets. First we started with making the flour rotti. First put some flour in to salty water and make a batter. then make little flour balls and later flatten them very thin on a oily heated pan. This will result in a rotti. Make rotti using 1.5 kilo of flour to make kottu for 70 people or more. That`s what we just did. Then cut them in to small pieces with the maximum length of one inch. This is the hardest part of the whole Kottu business. ...
A journey started since 2007 has emerged as a blog since 2009.. Enjoy your stop..