rice cakes...

with spicy dipping sauce...

Rice cakes or Kao-Tung is a classic Thai appetizer, calls for jasmine rice. These rice cakes are easy to make and will keep for a long time in airtight container.

As the rice needs to dry out in the oven overnight, I started making them yesterday. I had some cooked rice left over from green curry fried-rice, so I decided to make this one for lunch today.


- 1 cup cooked jasmine rice
- 8 dried chillies
- 1/2 ts. salt
- 2 chopped shallots
- 2 chopped garlics
- 1 tb. chopped cilantro stems
- 1/2 ts. white pepper
- 1 cup coconut milk
- 1/2 ts. shrimp paste
- 6 oz. ground chicken
- 6 oz. chopped cherry tomatoes
- 1 tb. fish sauce
- 1 tb. palm sugar
- 2 tb. tamarind juice
- 2 tb. chopped roasted peanuts
- 2 chopped green onions


1. Preheat the oven to the lowest setting. Spoon the rice on the baking sheet and press it down. Leave in the oven overnight.
2. Make the chili paste by pounding dried chillies, salt, shallots, garlics and cilantro roots and white pepper together.
3. Bring coconut milk to a boil, add chili paste and stir for 3 minutes.
4. Add the chicken, cook for 5 minutes then add tomatoes, fish sauce, palm sugar and tamarind juice.
5. Simmer until sauce thickens, then add peanuts and green onions. Remove the sauce from the heat and leave it cool.
6. Deep fry the rice cakes for 1 minutes or until they puff up. Remove and drain well. Serve with the spicy dipping sauce.

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