kalu-dodol

 https://www.196flavors.com/sri-lanka-kalu-dodol

You are here: Home / Continent / Asia / South Asia / Sri Lanka / Kalu Dodol

KALU DODOL

is a dark, almost gel-like candy, made from jaggery, coconut milk, and rice flour, which is said to have been brought to Sri Lanka by immigrants from Malaysia. That said, there is a school of thought which suggests that kalu dodol may have actually originated with the occupying Portuguese in the 16th century, while others claim it was Indonesian settlers who brought with them their technique for making this delicious confectionary.

Sri Lanka dessert sweet

or maria says in India halva or Halwa

Pad Thai

Ingredients

▢8 ounces flat rice noodles

▢3 Tablespoons oil

▢3 cloves garlic , minced

▢8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces

▢2 eggs

▢1 cup fresh bean sprouts

▢1 red bell pepper , thinly sliced

▢3 green onions , chopped

▢1/2 cup dry roasted peanuts

▢2 limes

▢1/2 cup Fresh cilantro , chopped

For the Pad Thai sauce:

▢3 Tablespoons fish sauce

▢1 Tablespoon low-sodium soy sauce

▢5 Tablespoons light brown sugar

▢2 Tablespoons rice vinegar , or Tamarind Paste*

▢1 Tablespoon Sriracha hot sauce , or more, to taste

▢2 Tablespoons creamy peanut butter* (optional)

Instructions

Cook noodles according to package instructions, just until tender.  Rinse under cold water.

Make sauce by combining sauce ingredients in a bowl. Set aside.

Stir Fry:: Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. Add the  chicken or tofu, garlic and bell pepper. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.

Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.

Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.

Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!

Store leftovers in the fridge and enjoy within 2-3 days.