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Old Fashioned Pounded Unripe Rice Snack Recipe
By Hanuman © Thaifoodmaster.com
Servings:
4
1/2 Cups
Private Notes:
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Ingredients
1x
2x
3x
2
cups
pounded unripe rice (ข้าวเม่า)
khaao mao
, ข้าวเม่า
3/4
dried shrimp (กุ้งแห้ง)
1
cup
yellow firm soybean tofu (เต้าหู้เหลือง)
8
tablespoons
granulated sugar (น้ำตาลทราย)
2
tablespoons
fish sauce (น้ำปลา)
2
tablespoons
neutral tasting cooking oil (น้ำมันพืช)
Instructions
Choose
khao mao
made from sticky rice; the green flakes indicate that it’s made from young unripe rice grains and will produce a better result.
Slice the firm yellow tofu into pieces that will match the size of the dried shrimp.
Wash the dried shrimp, and sun-dry all the ingredients for 30 minutes.
Roast the
khao mao
grains on low heat until they are fragrant and crispy.
The
khao mao
grains will change color as they are roasted.
Deep fry the dried shrimp until it is crispy.
Deep fry the firm yellow tofu until it is golden and crispy.
Remove from the oil.
Place the fried ingredients on a kitchen towel to absorb any excess oil.
Place a wok, on low heat and add about 2 tablespoons of oil.
Add the roasted
khao mao
, the deep-fried shrimp and the tofu to the wok.
Add sugar.
Add salt.
Mix all the ingredients together continuously, roasting on low heat.
Add fish sauce to the side of the wok. Let it generate an aromatic steam without moistening the
khao mao
.
Continue to roast and stir until the
khao mao
is dry.
When the
khao mao
is ready, let it cool down. Store in an airtight jar.