Ingredients :
- 2 cups of fresh coconut or desiccated
- 2 small onions or shallots
- 1 green chili
- 1 clove garlic
- 1 tablespoon of chopped red chili
- Salt
- 1 lime juice
Preparation :
If using dry coconut rehydrate with 1/4 of warm water.
Cut into chunks and chop in a blender or mortar the onions or shallots, the green chili, the garlic and mix them in a bowl.
Add coconut and mix, then add the red chili and the lime juice, salt and pepper.
Let marinate at least 2 hours in refrigerator.
Serve with rice and curry.
Tips : You can use a coconut as you empty yourself, but the work can be long if you have not used.
Anecdotes : Pol means coconut in Sinhalese.
Lau bo - Vietnamese fondue
Lau Bo is the Vietnamese fondue, tasty and delicious, it is eaten with rice cake and mam nem sauce.
Phaksha Pa - Pork with Vegetables
In Bhutan, Phaksha Pa or pork with vegetables is part of the Bhutanese cooking.
Pakoras de soja - donut soy
Pakoras are fritter soy soy they are not generally eat in restaurants, but families in Bangladesh.
Shuan yang rou - Mongolian fondue
Mongolian fondue called "yang rou shuan" is a fondue served in North China and very popular in Beiji...
Balachaung - fried dried shrimps
Balachaung is a preparation of fried dried shrimps served with rice, and this is the most popular of...
Pork with Szechuan sauce
Sichuan cuisine, known for its tangy and spicy taste, is one of eight major regional cuisines of Chi...
Satay - sate - skewered meat
Satay or sate is a famous skewered meat in Asia including Malaysia, Indonesia but also Singapore, th...
spicy sauce
Here's a spicy sauce originally from Singapore, the country or can not do without spices.
Kitchri - kitchuri - rice with lentils
Kitchri Indian dish is a very old and is the perfect example of British Indian food.
Cha gio - nem - pork rolls with crab
Cha gio are rolls of pork with crab known here as the nem is a traditional recipe of vietnam.