Rice Cracker with Pork Floss is a traditional Thai Snack Online made from cooked rice then baked and fried before finishing with the famous pork floss. In the old times, it was initiated from the idea to utilize the remaining cooked rice at the bottom of the pot to be extracted, grinded and rebaked as a snack. It can also be dipped with Thai chilli paste or other sauce of your choice.
Ingredients
Cooked rice : 3 1/2 cups
Salt : 1/4 teaspoon
Vegetable oil : 2 cups (for frying)
Thai chilli paste : 3 tablespoons [get it here]
Water : 3-4 tablespoons
Pork floss : 2 packs [get it here]
Cooking steps
Mix cooked rice with salt and a few water then spread them on the sheet. Use the roller pin to roll the rice into a thin sheet (usual thickness around 1-2 mm).
Use the mold of your choice to shape the flatten rice as you like or you can simple cut them into square shape at this step.
Use the knife to slowly extract each piece into a tray that will be ready to baked or dried.
Baked the rice with the heat around 150 celcius degree for 15 minutes or traditional put them under the sun for 2 days (method in the old times)
Take them out and flip them over then bake again for another 10 minutes or until it is dried.
Heat the oil in the frying pan for a few minutes (up to 200 celcius degree) then fry the baked rice into the pan. You will note that the rice will quickly pop up then ensure to bring it up immediately before it gets oily or burnt. Do this one by one, won't take much time though :)
Paste the rice cracker with Thai chilli paste and finish it with pork floss on top
Boom! ... your favorite Thai Snack Online is ready to be served :)
Chao Sua - Rice Cracker Pork Floss
Want now? It's ready to serve!
Watch outs!
At step 3, You can use the rack on the tray to put the rice on before bake so it can be extracted easily
At step 6, super super ensure that the oil is well heated before you fry. Else, the rice cracker won't pop up but become oily instead
Baked rice that hasn't been fried can be kept for several months
Credit References: