| 175g |
Jasmine rice
| see cooking guide | |
| 350ml |
Water |
| - |
Oil for frying and greasing |
|
Spicy dipping sauce |
|
| 250ml |
Coconut milk |
| 120g |
Minced pork |
| 120g |
Cherry Tomatoes, chopped |
| 8 pieces |
Dried chilies, medium size |
| 2 stalks |
Shallots, chopped |
| 2 cloves |
Garlic, chopped |
| 4 pieces |
Coriander roots |
| 10 pieces |
White
peppercorns |
| 2 stalks |
Spring onions, finely chopped |
| 2 tbsp |
Roasted peanuts, coarsely chopped |
| 2 tbsp |
Tamarind juice |
| 1 tbsp |
Palm sugar |
| 1 tbsp |
Fish sauce |
| 1 tsp |
Shrimp paste |
| 1/2 tsp |
Salt |
Method :
Cook
the jasmine rice first by following the cooking guide
here.
After fluffing up the rice, turn it out on 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.
-
Prepare chilies by removing its stem and
most of the seeds, then soak them in warm water for approx. 20 minutes. Drain and
transfer to a mortar.
-
Add salt and grind with a pestle until the
chilies are crushed, then add in the shallots, garlic, coriander roots and peppercorns.
Proceed to pound ingredients into a coarse paste.
-
In a saucepan, bring the coconut milk to a
boil until it begins to separate, then add in the pounded chili paste. Continue to to
cook for approx. 3 minutes or until it is fragrant. Stir in the shrimp paste and cook
for another minute.
-
Add in the minced pork, stirring to break up
any lumps, and cook for approx, 10 minutes before adding in the tomatoes, fish sauce,
palm sugar and tamarind juice. Simmer until the sauce thickens.
-
Stir in the chopped peanuts and spring
onions, then remove from the heat and leave to cool.
-
Remove the rice from the tray and break into
bite-size pieces.
-
With sufficient oil on a wok, deep-fry the
rice cakes in batches for approx. 1 minute or until it puff up, taking care not to brown
them too much. Remove and drain.
-
Serve accompanied with the dipping sauce.
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