새로운dinner
Kottu Roti
Sri Lanka's iconic street food — shredded flatbread stir-fried with vegetables, egg, spices and your choice of chicken or vegetables on a sizzling hot griddle.
40 min540 calMedium
★4.7(538)
🇱🇰
스리랑카 레시피
생선 카레, 코투 로티, 호퍼 — 인도양 진주에서 채취한 불 같은 코코넛이 풍부한 요리입니다.
74조리법
24Easy
42Medium
8Hard
스리랑카 요리 소개
Sri Lankan cuisine is rice-and-curry culture at its most layered: a single meal typically presents rice surrounded by four to six curries — one fish or meat, several vegetable, a mallung of shredded greens with coconut, plus sambols. 코코넛은 우유, 기름, 과육으로 모든 것을 통과하며 열은 진짜입니다. 스리랑카 카레는 일상적으로 남인도 이웃보다 훨씬 더 많습니다. 붉은 칠리와 몰디브 생선, 폴 삼볼과 많은 카레에 감칠맛을 더하는 절인 참치 플레이크를 사용하면 더욱 강해집니다.
정의 기술은 구운 카레 가루입니다. 고수풀, 커민, 회향, 카레 잎을 갈기 전에 어둡게 구워서 블랙 카레(특히 치티 및 남부 스타일의 흑돼지 카레)에 고라카(신맛이 나는 감부지 과일) 또는 타마린드를 첨가하여 스모키한 깊이를 선사합니다. 호퍼(appa), 가장자리가 바삭바삭하고 중앙에 커스터드 향이 나는 발효 쌀-코코넛 그릇, 스트링 호퍼, 코코넛 로티는 남아시아의 다른 어느 곳과도 달리 아침 식사용 빵 전통을 형성합니다.
더 많은 역사: 타밀의 영향으로 도사이(dosai)와 피투(pittu)가 탄생했습니다. 말레이 정착민들은 들쭉날쭉한 코코넛 커스터드인 와탈라판(watalappan)을 기부했습니다. Dutch Burghers는 바나나 잎에 구운 램프라이, 카레, 쌀을 남겼습니다. 그리고 코투 로티(잘게 썬 고담바 로티)를 철판 위에서 카레, 야채, 계란과 함께 볶은 후 타악기 소리를 내며 볶은 것이 이 섬의 대표적인 길거리 음식이 되었습니다. 가정 요리사는 코코넛 오일에 카레 잎, 판단(램페), 겨자씨를 넣어 모든 재료를 양념합니다.
밥과 카레
일일 형식: 여러 가지 카레, 코코넛 말룽, 삼볼을 곁들인 밥으로 열, 신맛, 풍부함의 균형을 맞춥니다.
모든 형태의 코코넛
코코넛 밀크가 카레의 풍미를 더해주고, 코코넛 오일이 카레의 시작이 되고, 갓 긁어낸 코코넛이 폴 삼볼과 말룽이 됩니다.
구운 카레가루
분쇄하기 전 다크 로스팅한 고수풀, 커민, 회향, 카레 잎을 사용하여 스리랑카 블랙 카레의 스모키 베이스를 만듭니다.
호퍼 및 스트링 호퍼
발효된 쌀-코코넛 반죽을 가장자리가 바삭바삭한 그릇(appa)에 요리하거나 찐 국수 둥지에 눌러 넣어 아침과 저녁 식사로 먹습니다.
Sambols
불 같은 조미료 — 코코넛, 칠리, 라임, 몰디브 생선의 폴 삼볼; 다진 양파와 칠리로 만든 루누 미리스(lunu miris) — 모든 접시를 마무리하세요.
코투 로티
다진 고담바 로티를 야채, 계란, 카레와 함께 철판 위에서 볶은 스리랑카의 대표적인 길거리 음식입니다.
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Kottu Roti
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180 min780 calHard
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★4.5(29)
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70 min280 calMedium
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65 min320 calMedium
★4.4(30)
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70 min300 calMedium
★4.4(28)
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★4.5(41)
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60 min320 calMedium
★4.6(35)
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★4.6(62)
스리랑카 요리 FAQ
스리랑카 요리는 무엇으로 유명합니까?▾
스리랑카 요리는 식사당 다양한 요리가 포함된 쌀과 카레 스프레드, 진하게 구운 카레 가루로 만든 코코넛 밀크 카레, 폴 삼볼과 같은 불 같은 삼볼, 호퍼, 스트링 호퍼, 코투 로티의 독특한 빵 전통으로 유명합니다. 몰디브 생선 플레이크, 카레 잎, 판단, 고라카 신맛이 인도 요리와는 다른 맛을 선사합니다.
스리랑카 카레와 인도 카레의 차이점은 무엇입니까?▾
스리랑카 카레는 고수풀, 커민, 회향, 검은색에 가깝게 구운 카레 잎 등 진하게 구운 카레 가루를 사용하여 대부분의 인도 스타일보다 더 스모키하고 종종 더 뜨거운 결과를 제공합니다. 코코넛 밀크는 지역적이기보다는 거의 보편적이며, 몰디브 생선은 인도에서 버터 기름이나 유제품을 사용할 수 있는 곳에 감칠맛을 더하고, 신맛은 고라카나 라임에서 나옵니다. 빵도 다릅니다. 난과 차파티 대신 호퍼와 스트링 호퍼가 있습니다.
스리랑카 음식은 많이 맵나요?▾
그렇습니다. 스리랑카 음식은 남아시아에서 가장 매운 음식 중 하나입니다. 대부분의 카레에 붉은 고추 가루와 신선한 녹색 고추가 들어가고, 거의 순수하게 두드린 고추인 루누 미리스와 같은 조미료도 들어있습니다. 그러나 식사는 스스로 균형을 이룹니다. 일반 쌀, 시원한 코코넛 말룽, 달, 요거트 기반 사이드가 열을 상쇄하고 가정 요리사는 구운 향신료 특성을 잃지 않고 단순히 칠리 크기를 줄입니다.
초보자가 먼저 요리해야 할 스리랑카 요리는 무엇입니까?▾
스리랑카 달 카레인 파리푸(Parippu)는 완벽한 시작입니다. 빨간색 렌즈콩을 코코넛 밀크와 심황으로 끓인 다음 겨자씨, 카레 잎, 양파, 말린 칠리를 뜨거운 기름에 넣고 템퍼링하여 마무리합니다. 폴 삼볼(신선 또는 냉동 갈은 코코넛, 칠리, 라임, 소금) 및 쌀과 함께 40분 이내에 진정한 대표 식사를 즐겨보세요.
호퍼란 무엇이며 어떻게 만들어지나요?▾
호퍼(appa)는 쌀가루와 코코넛 밀크를 발효시킨 반죽으로 만든 그릇 모양의 팬케이크입니다. 바닥이 작은 팬에서 조리하여 가장자리가 레이스처럼 바삭바삭하고 가운데는 부드럽습니다. 계란 호퍼에는 요리 중간에 계란이 깨졌습니다. 루누 미리스(lunu miris), 폴 삼볼(pol sambol) 또는 카레를 그릇에 담아 아침이나 저녁 식사로 먹습니다.