Mudah
Korean
Kimchi Jjigae (Kimchi Stew)
Sumber: Tradisional
30 min3420 kcal
Bebas tenusu🌶️🌶️
Pol Sambol
Freshly grated coconut pounded with dried chilli, red onion, lime and a little Maldive fish until it turns brick red — five minutes of work that lifts every plate it lands on.
Sumber
Resipi oleh Sri Lankan home kitchens · 🏺 Tradisional · Everyday Sri Lankan cooking — rice and three or four curries, coconut in nearly all of them, and a chilli level the island is not shy about.
Sri Lankan · everyday relish — An ownerless traditional dish, so no cook is credited. The cited article confirms pol sambol as a Sri Lankan relish of scraped coconut with chilli, onion, lime and Maldive fish, eaten with rice, hoppers and bread. Quantities and method here are this book's own.
Tonton cara membuatnya · 3 video
⏱ 10 min🍽 6 hidangan🔥 140 kcal🇱🇰 Sri Lanka🌶️🌶️🌶️
HalalBebas glutenBebas tenusu
Langkah
Pound the chilli flakes, onion, Maldive fish and salt together to a rough paste — mortar and pestle if you have one.
Add the coconut a handful at a time, working it in with your fingers so the colour spreads evenly.
💡 Fingers, not a spoon. Rubbing bruises the coconut and pulls the chilli into it — a spoon just stirs.
Squeeze in the lime and taste — it should be salty, hot and sharp all at once.
Serve at once, at room temperature, with rice, hoppers or bread.
💡 Petua
- It is at its best in the first hour. Refrigerated coconut goes firm and loses its perfume.
- Not tagged nut-free: coconut is treated as a tree nut by major allergy guidance, whatever the botany says.
- Too hot? Use Kashmiri chilli for the colour and cut the flakes by half. Sri Lankans will call it mild.
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