When I travel, my bags are always filled with ice tea and granola bars. Sri Langka was the only place that I excluded it. Being fussy vegetarian that loves spicy food, Sri Langka provided with ample of yummylicious food. It was chilly all the way from dusk till dawn.
Breakfast
rotis, hoppers and breads, with dhall and sambol
Lunch & Dinner:
Rice and curry
Me and my food...
My all time favorite was “sambol”. Nope, there is nothing wrong with the spelling and it’s definitely not our famous nasi lemak sambal. Its simply coconut chutney with the twist of Langka. Here is the recipe to share with all:
Coconut Sambol
Ingredients
2 cups scraped, fresh coconut or desiccated coconut (add 1/4 cup of warm water and mix well to moisten the desiccated coconut).
2 small pearl onions or shallots, sliced.
1 small green chile, sliced.
1 clove garlic, sliced.
1-2 tsp Hot red chile powder.
1 tsp Salt.
1-2 tsp Maldive fish (optional).
1 medium lime.
Directions
Grind or chop all ingredients except coconut, in a grinder or chopper (a mortar & pestle can also be used).
Once the ingredients are crushed and mixed thoroughly, add the coconut.
Continue to grind until the coconut turns evenly red and all ingredients are well mixed. (This can also be done with fingers).
Squeeze half a lime. Mix well.
Taste and adjust salt & lime.
Serve with rice and curries.
Note: hoppers could be either paratha, putu mayam or appam
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