String Hopper Dinner Plate

Ingredients(for 1 plate with 8 string hoppers, 1 small bowl chicken curry, 1 portion coconut sambol, 1 portion dhal curry)

• 2 cups Rice flour (White or red rice flour, known as 'haal pethi')
• 1 cup Hot water (For dough preparation)
• 1/2 tsp Salt (Sea salt preferred)
• 200g Chicken breast (Boneless, skinless)
• 1 cup Coconut milk (Freshly squeezed or canned)
• 1/2 cup Red lentils (masoor dhal) (Known as 'parippu')
• 1 medium Onion (Finely chopped)
• 1 Green chili (Optional for heat) - optional
• 1/2 cup Fresh grated coconut (For sambol)
• 2 tsp Sri Lankan curry powder (Roasted blend)
• 1/2 tsp Turmeric powder
• 1/4 tsp Black pepper (Freshly ground)
• 1 tbsp Lime juice (For sambol)
• 1 sprig Curry leaves

Instructions

1. 1

   Prepare the string hopper dough by mixing rice flour and salt with hot water. Knead until smooth and pliable.

   5 minutes

   Use hot water to activate the rice flour for a soft dough.

2. 2

   Use a string hopper mold to squeeze the dough onto greased string hopper mats. Steam the mats for 5-7 minutes until noodles are tender.

   7 minutes

   Do not overcrowd the steamer; steam in batches for best results.

3. 3

   For the chicken curry, sauté onions, curry leaves, and green chili (optional) in a little oil. Add chicken, curry powder, turmeric, and pepper. Stir well.

   5 minutes

   Marinate chicken with spices beforehand for deeper flavor.

4. 4

   Pour in coconut milk and simmer the chicken curry for 10 minutes until cooked through and sauce thickens.

   10 minutes

   Use low heat to avoid curdling the coconut milk.