Pol sambol
Pol sambol ( Sinhala: පොල් සම්බෝල)), utawa thenkai sambal (Tamil: தேங்காய் சம்பல் ), minangka panganan tradisional Sri Lanka sing digawe saka klapa, biasane digunakake minangka lawuh karo sega, puthu, apem lan kari. [1] [2] Iku uga, dumadi saka klapa, bawang, cabe garing (utawa bubuk cabe), jus jeruk, uyah lan iwak Maldives. [3] [4]
Bahan-bahan[besut | besut sumber]
- Klapa
- Bawang
- Lombok abang garing digiling
- uyah
- jeruk kapur
- mrica (opsional)
- iwak Maladewa
- Bawang putih (opsional)
- Tomat (opsional)
Ngolah[besut | besut sumber]
Cara tradisional kanggo nyiyapake pol sambol yaiku nggiling klapa, bawang merah, lombok lan iwak maldive sing anyar parut (umbalakaḍa - tuna asap lan diobati, sing dadi ing kripik utawa serpihan) ing blok granit persegi panjang ., dikenal minangka gala miris. [5] Yen klapa seger ora kasedhiya banjur klapa garing sing wis bisa digunakake minangka alternatif. Tuangake jus jeruk (utawa lemon) sing anyar, tambahake uyah yen perlu lan dadi sajian sampingan. [6] [7] jenis bisa digawe dening olah ing sambol pol ing wiji sawi, godhong kari lan ngiris trikatuka, kang diarani Badapu Pol Sambol.
Referensi[besut | besut sumber]
- ↑ Lee, Jess (2014). The World's Best Spicy Food: Where to Find it & How to Make it. Lonely Planet. ISBN 9781743604212.
- ↑ Bajpai, Lopamudra Maitra (2020), India, Sri Lanka and the SAARC Region: History, Popular Culture and Heritage, Taylor & Francis, ISBN 9781000205855
- ↑ Gunawardena, Charles A. (2005). Encyclopedia of Sri Lanka. Sterling Publishers Pvt. Ltd. kc. 96. ISBN 9781932705485.
- ↑ Institute of Traditional Cultures (1967). "Bulletin of the Institute of Traditional Cultures". University of Madras: 226.
{{cite journal}}: Cite journal requires|journal=(pitulung) - ↑ Bullis, Douglas; Hutton, Wendy (2001). Food of Sri Lanka. Tuttle Publishing. kc. 37. ISBN 9781462907182.
- ↑ Solomon, Charmaine (2011). The Complete Asian Cookbook. Hardie Grant Australia. ISBN 9781742701448.
- ↑ Blazé, Ray (1961). Ceylon, Its People and Its Homes. J. Murray. kc. 84.