String Hoppers à la Qazaq

9 July 2020

With no end in sight to the COVID-19 pandemic – infections continue to rise steadily here in Kazakhstan, averaging around 1500 new cases a day over the last week – it’s time for some more culinary escapism. We’re transporting our taste buds to Sri Lanka for our take on string hoppers, a super tasty noodle, dhal and chutney combo.

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String Hoppers à la Qazaq with mung bean dhal and coconut and carrot sambol

It’s usually served for breakfast on the island, but in our opinion it also works really well as a main meal. Our version features some locally sourced kespe, or noodles, as we couldn’t find red rice noodles in our local supermarket (!) and a dhal made with mung beans –  check out KCC’s dhal recipe here (simply replace the red lentils and pumpkin with 200 g mung beans – soak the beans for 3 – 4 hours before cooking).

The sambol, a quick and easy chutney, is an essential part of the string hopper experience. It saves on waste, as you can use the dried coconut left over from making the coconut milk for the dhal – click here for our coconut milk recipe.

Carrot and Coconut Sambol

Ingredients (serves 3-4)

  • 50 g desiccated (dried) coconut
  • 150 g carrot
  • One small onion
  • One small tomato
  • One fresh green chilli
  • One lemon

Method

  • Grate the tomato and mix with the finely chopped onion in a large bowl. Add the dried coconut and the juice of the lemon and then add the grated carrot and combine all the ingredients together. Gradually add the finely chopped green chilli, tasting every now and then until you reach your chilli heat tolerance levels.
  • Serve alongside the mung bean dhal mentioned above and with noodles or spaghetti — use about 75 g of dried pasta per person, cooked according to the instructions on the pack.

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