Old Fashioned Pounded Unripe Rice Snack Recipe
Hanuman and Chef Thapakorn Lertviriyavit (Gorn)
khao mao mee
(ข้าวเม่าหมี่) recipe describes an ancient and hard-to-find version. These days, there is a trend towards adding other ingredients such as peanut, or deep-frying the unripe rice grains until they are fluffy and crispy.
pounded unripe rice (ข้าวเม่า)
dried shrimp (กุ้งแห้ง)
firm yellow tofu
granulated sugar (น้ำตาลทราย)
fish sauce (น้ำปลา)
neutral tasting cooking oil (น้ำมันพืช)
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.
grains on low heat until they are fragrant and crispy.
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
, the deep-fried shrimp and the tofu to the wok.
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
Continue to roast and stir until the
is ready, let it cool down. Store in an airtight jar.
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