Iddi appe

Iddi appe

Stringhopper pilau

By
From
The Complete Asian Cookbook
Serves
8-10
Photographer
Alan Benson

Stringhoppers get their name because they are composed of fine ‘strings’ of dough forced through a perforated mould to form lacy circles about the size of a saucer. These are steamed on woven round rattan racks piled over each other — they are light, fluffy and dry to the touch. An average serving is about six or eight stringhoppers served for breakfast with simple coconut milk soup and coconut sambol. Stringhoppers are also a favourite at festive lunches or dinners and in this setting are shredded finely and cooked as pilau, accompanied by chicken mulligatawny, scrambled eggs, frikkadels, meat or chicken curry and chilli sambol. They are typical of Sri Lankan food, but since making them can be an arduous task, the recipe that follows is a substitute using Chinese rice vermicelli. I call it ‘mock stringhopper pilau’.

Ingredients

Quantity Ingredient
500g rice vermicelli
100g ghee
3 large onions, thinly sliced
10 curry leaves
1/2 teaspoon ground saffron
or 1 teaspoon saffron strands
1 teaspoon ground turmeric
1 teaspoon ground cardamom
4-5 hard-boiled eggs, peeled and sliced, to serve
150g cooked peas, to serve
40g cashews or almonds, toasted, to serve

Method

  1. Cook the rice vermicelli in a saucepan of salted boiling water for 2 minutes only. Drain well.
  2. Heat the ghee in a large saucepan over medium heat. Add the onion and curry leaves and cook until the onion is golden. Add the saffron, turmeric and cardamom and stir well. Add the rice vermicelli and toss the ingredients together until mixed through and evenly coloured. Season to taste with salt and pepper. Serve garnished with the eggs, peas and nuts.

Note

  • If liked, the hard-boiled eggs can be rubbed with ground turmeric and fried in a little hot oil until golden.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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