🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
4-6
Easy
By Ken Hom
Published 1996
I was delighted to discover how the Thais use fried bits of dried rice as a starter. They simply fry the dried rice in the wok until it is toasty and crackling and then serve it like crisps along with a savoury dip. This is a simple dish to make and is an ideal treat when entertaining because the rice cake can be made days ahead. However, it should be fried at the last minute.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe