Pol Sambol

Boil, fry, or slice the Grated Coconut, Chili Pepper, and Dried Maldive Fish according to the nature of the dish.

Separately prepare the dressing, paste, or sauce from the spices, herbs, acid, or oil specified in the recipe.

Combine the base with the dressing, mixing gently to preserve the texture.

Adjust the salt, acidity, and heat using only the ingredients from the recipe.

Let the dish rest for 10 minutes if it helps the flavor develop.

Serve as a salad, appetizer, side dish, or sauce alongside the main course.