Tripin 2017 - 2018 - page 123

1/2 fresh coconut
1 medium red onion finely diced
prefer the smaller red onions)
juice of 1 lime
2 tbsp of chili flakes
1 tsp of dried ‘Maldive Fish’
coconut shaver
grinding stone
1. Crack the coconut in half and pour
the juice into a glass. (You’ll want
to sip on the juice while you scrape
the coconut; its tough work if
you’re not used to it.)
2. Shave one half of the coconut into
a bowl. 
3. On to the grinding stone add the
Maldivian fish, chili flakes and salt.
Grind to a paste
(if you dont have
a traditional griding stone use pestle
and mortar)
4. Add the finely chopped red onion
to the paste and grind again until
the onions turn mushy.
5. Add the scraped coconut and
squeeze the lime juice over the
mixture. (The sambol should be
moist and reddish from the chili
6. Mix ingredients well and add salt
to taste and serve.
the recipe
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