Pol sambol: Béda antara owahan

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Révisi kala 9 Januari 2022 19.02

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

Ngolah

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

↑ 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.

[1] Lee, Jess (2014). The World's Best Spicy Food: Where to Find it & How to Make it. Lonely Planet. ISBN 9781743604212.

[2] Bajpai, Lopamudra Maitra (2020), India, Sri Lanka and the SAARC Region: History, Popular Culture and Heritage, Taylor & Francis, ISBN 9781000205855

[3] Gunawardena, Charles A. (2005). Encyclopedia of Sri Lanka. Sterling Publishers Pvt. Ltd. kc. 96. ISBN 9781932705485.

[4] Institute of Traditional Cultures (1967). "Bulletin of the Institute of Traditional Cultures". University of Madras: 226. {{cite journal}}: Cite journal requires |journal= (pitulung)

[5] Bullis, Douglas; Hutton, Wendy (2001). Food of Sri Lanka. Tuttle Publishing. kc. 37. ISBN 9781462907182.

[6] Solomon, Charmaine (2011). The Complete Asian Cookbook. Hardie Grant Australia. ISBN 9781742701448.

[7] Blazé, Ray (1961). Ceylon, Its People and Its Homes. J. Murray. kc. 84.

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