String Hoppers with Kiri Hodi and Coconut Sambol
|450 g||wheat flour or rice flour (see note)|
|1||onion, thinly sliced|
|1||small green chilli, halved length ways|
|4-6||fresh curry leaves|
|2 cm||piece pandanus leaf|
|2||garlic cloves, thinly sliced|
|½ tsp||ground turmeric|
|½ tsp||fenugreek seeds|
|1 tsp||Maldive fish flakes (optional)|
|500 ml(17 fl oz/2 cups)||thick coconut milk|
|1 tbsp||lime juice|
|60 g||bombay onions|
|1 tsp||black peppercorns|
|1 tbsp||Maldive fish flakes|
|2 tsp||chilli powder|
|1 tsp||paprika powder (see note)|
|1||large fresh coconut, scraped, or 100 g desiccated coconut soaked in 100 ml water (see note)|
|salt, to taste|
Special Equipment: String Hopper Press, and and at least 15 String hopper Tray/Racks
- To make the string hoppers, wrap the flour in a clean cloth and place in a bamboo steamer for 1 hour. While hot, transfer to the jug of a blender to break it up. Sift the steamed flour into a bowl.
- Bring 500 ml water to the boil. Transfer to a large bowl to cool slightly.
- Add salt and hot water to the steamed flour. Work it with your hands until a soft dough forms. Squeeze out the dough onto wicker mats, making an even double layer. Stack the mats on top of each other and steam for 3-5 minutes.
- To make the kiri hodi, place all the ingredients except the coconut milk and lime juice into a heavy-based saucepan. Add 1 cup water and simmer over low heat for 5 minutes or until the onion softens.
- Add the coconut milk, stirring continuously for 1-2 minutes (do not let the mixture boil). Remove from heat, season to taste with salt. Add the lime juice.
- To make the coconut sambol, in a large mortar and pestle, grind the onions. Add the peppercorns and Maldive fish, and crush well. Stir in the chilli and paprika and work until a coarse paste forms. Add the coconut and pound together, so the coconut and paste are thoroughly combined.
- Gradually add the lime juice and season with salt.
• String hopper moulds and mats are available from Sri Lankan grocers.
• My choice for the string hoppers is wheat flour; though you have to steam the flour first. Using rice flour gives you a basic rice noodle in a different shape.
• I have used paprika solely to give the sambol a rich red colour; you can use more red chilli if you prefer it very hot. The sambol is supposed to be an orangey red colour.
• Fresh coconut should be used in this recipe, as dry or desiccated isn’t as juicy. When we arrived in Australia in 1979, it was very hard to get a fresh coconut, so we used to reconstitute the desiccated with some warm water. It’s not as good as fresh, but is acceptable.
Recipe Credits: LINK