Thursday, January 19, 2012

Cơm Cháy Chiên Giòn (Crispy Rice Crackers)


RECIPE: Cơm Cháy Chiên Giòn
Make two full sheet size
*Ingredients
4 cups of rice, cooked and then cooled
Thịt Chà Bông (Cotton Meat)
Conola Oil or Vegetable Oil, for frying
For Sweet Fish Sauce
2 tablespoons Fish Sauce
1/2-1 teaspoon Chili Garlic Sauce
1/2 tabelspoon Vinegar
1 tablespoon Sugar
3 tablespoons Water

Preparing Rice
Place oven rack on the 2nd bottom level. Turn on the oven to 250 degree.
Prepare a full size baking tray with aluminum foil on the bottom. Brush oil on the aluminum tray. This process will make it easier to peel the foil off the rice after baking.
Pour cooked rice into a baking tray. Use your hand or a spatula to flatten rice evenly on the tray about a little bit less than half inch. Keep your hand moist with oil to prevent rice from sticking on your hand.
Place rice tray in the oven and set the baking time for 1 hour.


Prepare another full size baking tray with an aluminum foil with oil. Remove rice tray from the oven. Lift the rice sheet from the tray and flip it up-side-down onto the receiving tray. Remove the hot aluminum foil.

Place rice tray into the oven and bake it for another hour.


Remove rice from the oven. By now, the rice should be dried on both sides. Remove the aluminum foil and put it on a cooling rack to cool it down.


*
Preparing Sweet Fish Sauce
Mix all the sweet fish sauce ingredients together. Set it aside.


Frying Rice and Assembling Rice Crackers


Prepare a large plate with napkin on the bottom.
Bring oil on high heat.
When the rice sheet is cool, break it into pieces. The rice will expand once you fry it so be sure the size of the rice pieces are smaller than the fry pan.
The oil needs to be very hot when frying the rice. The rice will turn brown quickly so don't take your eyes off it.
Remove fried rice from frying pan and place it the napkin plate so that the oil can be absorbed into the napkin.


Drizzle sweet sauce over the rice while it's still hot; it will sizzle. Sprinkle cotton meat over it. Transfer it to a baking tray (you don't need to place aluminum foil on the bottom of the tray this time). Repeat with the remaining rice.
*
Drying Rice Cake
You should have two trays of crispy rice crackers. Place each tray back in the oven for about 5-7 minutes. This process is to dry off the fish sauce and to keep the rice crackers crispy for a few weeks. Continue with the second tray.

Store crispy rice crackers in a container with tight fitting lid. The crispiness will last for at least a week.

1 comment:

  1. This recipe seems easy and looks fantastic. I will try to make this for my mom and my sisters. Thank you for sharing

    ReplyDelete