| Rice cakes are a classic Thai
appetizer. They are easy to make and can be kept in an airtight box
for a long long time . |
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Ingredients
- jasmine rice - 175g/6 oz/1 cup
- water - 350ml/12fl oz/1½ cups
- oil - for frying and greasing
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For the spicy dipping sauce
- dried chili - 6-8
- salt - 2.5ml/½ tsp
- shallots - 2, chopped
- garlic - 2 cloves, chopped
- coriander root - 4
- white peppercorns - 10
- coconut milk - 250ml/8fl oz/1
cup
- shrimp paste - 5ml/1 tsp
- minced pork - 115g/4 oz
- cherry tomatoes - 115g/4 oz,
chopped
- fish sauce - 15ml/1 tbsp
- palm sugar - 15ml/1 tbsp
- roasted peanuts - 30ml/2 tbsp,
coarsely chopped
- tamarind juice - 30ml/2 tbsp
- spring onions - 2, finely
chopped
Method
- Stem the chilies and remove most
of the seeds. Soak the chilies in warm water for 20 minutes. Drain
and transfer to a mortar.
- Add the salt and grind with a
pestle until the chilies are crushed.
- Add the shallots, garlic,
coriander roots and peppercorns. Pound together until you have a
coarse paste.
- Pour the coconut milk into a
saucepan and boil until it begins to separate. Add the pounded
chili paste. Cook for 2-3 minutes until it is fragrant. Stir in
the shrimp paste. Cook for another minute.
- Add the pork, stirring to break
up any lumps. Cook for about 5-10 minutes.
- Add the tomatoes, fish sauce,
palm sugar and tamarind juice. Simmer until the sauce thickens.
- Stir in the chopped peanuts and
spring onions. Remove from the heat and leave to cool.
- Wash the rice in several changes
of water. Put in a saucepan, add the water and cover with a
tight-fitting lid. Bring to the boil, reduce the heat and simmer
gently for about 15 minutes.
- Remove the lid and fluff up the
rice. Turn out on to a lightly greased tray and press down with
the back of a large spoon.
- Leave to dry out overnight in a
very low oven until it is completely dry and firm.
- Remove the rice from the tray
and break into bite-size pieces. Heat the oil in a wok or
deep-fat-fryer.
- Deep fry the rice cakes in
batches for about 1 minutes, until they puff up, taking care not
to brown them too much. Remove and drain. Serve accompanied with
the dipping sauce. Serves 4-6.
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