入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
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.
来源
食谱提供 Sri Lankan home kitchens · 🏺 传统 · 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.
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⏱ 10 分钟🍽 6 人份🔥 140 大卡🇱🇰 斯里兰卡🌶️🌶️🌶️
清真无麸质无乳制品
步骤
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.
💡 小贴士
- 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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