Tag: string hoppers

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).

Green hot chilli peppers
Coconut and carrot sambol
Breakfast Sri Lankan style – string hoppers with coconut sambol and dhal in the background

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.

Kespe – noodles from Kazakhstan

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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Pump up the Dhal

20 February 2020

On these chilly, wintry nights there’s nothing better than a bowl of dhal, the Indian subcontinent’s beloved lentil-based comfort food, to warm you up. We’ve added some chunks of roasted pumpkin that blend perfectly with the red lentils, whilst adding a hint of sweetness to the rich, spicy blend.

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KCC’s pumpkin enriched red lentil dhal

In Sri Lanka, where Knidos Cookery Club has just been on a foodie fact-finding mission, dhal (also spelt dal or daal) is a mainstay of the island’s signature curry and rice dish. It’s served any time of the day – it was particularly good served with string hoppers, little nests of steamed rice noodles, and coconut sambol (grated coconut with chillies and lime juice) – a popular breakfast on the island.

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Breakfast Sri Lankan style – string hoppers with coconut sambol and red lentil dhal in the background

Dhal can be a meal on its own when served with rice or flatbreads, or try it alongside a selection of your favourite vegetable curries. It’s a dish that tastes even better the next day when the spices have been left over night, allowing the different flavours to mix and mingle.

Ingredients (makes 4-6 servings)

  • 125 g red lentils
  • 200 g roasted pumpkin
  • 250 ml water or vegetable stock
  • 50 ml coconut milk
  • 200 g tomatoes
  • One medium onion
  • One teaspoon each of mustard seeds, cumin seeds, coriander seeds, cloves and chilli flakes
  • Two teaspoons turmeric
  • 1 cm knob of ginger
  • One garlic clove
  • One cinnamon stick
  • One star anise
  • One bunch fresh coriander
  • 50 ml olive oil

Method

  • Roast the chunks of pumpkin in a hot oven at 200 c for 20 minutes. While the pumpkin is cooking, heat the oil in a heavy based pan and add the mustard seeds. When the seeds begin to pop, turn the heat down and add the chopped onions, ginger and garlic and the other spices and stir well. Cook for 10 minutes over a medium heat.
  • Wash the lentils until the water runs clear and then add them to the onion mix with the vegetable stock and chopped tomatoes, stir and cook until all the liquid is absorbed. Add the pumpkin chunks and coconut milk. Cook over a low heat until it starts to bubble. When cooked, remove the cinnamon stick and star anise. Garnish with the chopped coriander and serve with rice and/or a flat bread such as chapati or pita.