Thai-Style Rice Crackers
This is one of my favourite Thai appetizers. It can be served with various dips and prepared ahead of time prior to your guests arrival.
Thai rice crackers give the crunch texture in Miang Kam that is so much apart of the exciting snap-crackle-pop of the exploding flavours.
Rice crackers are quite addicting when pared with Vong-style ever popular peanut sauce.
Thai-Style Rice Crackers
2 cups boiled Jasmine and sticky rice* (still hot)
Mix Jasmine and sticky rice together.
Spread the hot left-over rice in a thin layer on a sheet pan and place in a 200 degree F oven overnight or until dry and crispy. Let the rice continue to dry at room temperature for another day for best results.
Break the rice into large chunks and deep fry at 375 degrees F until they puff up and float, approximately 1 minute. Drain on paper towels and set aside.
*optional, I l to mix the sticky rice and jasmine rice together, but you can use either all jasmine or all sticky rice.
OR
Buy 1 package of Chinese Rice Crackers (often labeled as Instant Sizzling Rice)
Any of the following dipping sauces are great with the rice crackers!
In the Northern provinces of Thailand you will often be served a country style tomato sauce with ground pork and red curry (Nam Phrik Ong). Spicy meat sauces are served as dips along with an array of raw or blanched vegetables, sticky rice and crispy pork skins. This type of snack food is usually eaten while sipping a cool drink or a frosty Singha beer.
One of my favourite sauces is the Isan style Spicy Mushroom dipping sauce (nam Phrik Het). This is one of the hottest dipping sauces nd the locales say it will make a tiger cry. This sauce is made from mudfish similar to American catfish, garlic, shallots and mushrooms. This is served with raw or blanced vegetables. The contrast of the crisp cool vegetables and hot spicy sauce are quite addictive!
If you order Satay you will be served a Curried Panut Satay Sauce. This special combination of peanut-chiles-sugar is the perfect sauce for chicken, lamb, pork or beef.
Thai rice crackers give the crunch texture in Miang Kam that is so much apart of the exciting snap-crackle-pop of the exploding flavours.
Rice crackers are quite addicting when pared with Vong-style ever popular peanut sauce.
Thai-Style Rice Crackers
2 cups boiled Jasmine and sticky rice* (still hot)
Mix Jasmine and sticky rice together.
Spread the hot left-over rice in a thin layer on a sheet pan and place in a 200 degree F oven overnight or until dry and crispy. Let the rice continue to dry at room temperature for another day for best results.
Break the rice into large chunks and deep fry at 375 degrees F until they puff up and float, approximately 1 minute. Drain on paper towels and set aside.
*optional, I l to mix the sticky rice and jasmine rice together, but you can use either all jasmine or all sticky rice.
OR
Buy 1 package of Chinese Rice Crackers (often labeled as Instant Sizzling Rice)
Any of the following dipping sauces are great with the rice crackers!
In the Northern provinces of Thailand you will often be served a country style tomato sauce with ground pork and red curry (Nam Phrik Ong). Spicy meat sauces are served as dips along with an array of raw or blanched vegetables, sticky rice and crispy pork skins. This type of snack food is usually eaten while sipping a cool drink or a frosty Singha beer.
One of my favourite sauces is the Isan style Spicy Mushroom dipping sauce (nam Phrik Het). This is one of the hottest dipping sauces nd the locales say it will make a tiger cry. This sauce is made from mudfish similar to American catfish, garlic, shallots and mushrooms. This is served with raw or blanced vegetables. The contrast of the crisp cool vegetables and hot spicy sauce are quite addictive!
If you order Satay you will be served a Curried Panut Satay Sauce. This special combination of peanut-chiles-sugar is the perfect sauce for chicken, lamb, pork or beef.
You Should Also Read:
Vong-style Peanut Sauce
Miang Kam
Thai Rice
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