(Adapted from Khai Tam’s – Vietnamese, and The Spice of Life’s – English)
1 full-sheet
of 35x35cm
Rice
250 g
white rice
250 g
glutinous rice (or you can use all white rice)
½ tsp.
salt
Topping
100 g
pork floss (store-bought from Asian markets, or make your own following instruction here or here. I usually made this with my Grandma, so I will blog about this once I take all necessary pictures)
Sweet Fish Sauce
2 tbsp
fish Sauce
2 tbsp
sugar
2 tbsp
Sweet Chili Sauce (Store-bought or make your own following instruction here)
½ tsp.
Vinegar
2 full-size
baking tray lined with baking paper. Brush oil on the paper to make it easier to peel the rice off after drying.
5-7 minutes
This process is to dry off the fish sauce and to keep the rice crackers crispy for longer period of time.
For our sweet potato chips, Jamie has made sweet potato chips before by frying them until they were nice and crispy, but I wanted to try baking them this time to see if I could get them as crisp
While the final batch of potatoes are in the oven, prepare the Spicy Fry Sauce. Oven Baked Garlic Potato Fries, Red Robin Seasoned Oven Baked Fries and now Crispy Sweet Potato Fries
In my believe, there is nothing, not even a fancy gas grill, could replace the wonderful, savory taste of Vietnamese BBQ meats that are grilled on the real burning charcoals
– Bring to boil. The Rice. – Slice and place on a baking sheet and drizzle with melted coconut oil and paprika (or I think we used some sort of random spice blend that included paprika, which was the closest we could come…) and toss to coat
Ever since native Colorado tea company Two Leaves and a Bud gave me a whole bunch of organic tea to bake and cook with, I wanted to make sure I tried everything from sweet, to savory, to unique
This crispy okra fry or vendakkai fry, I got from raks and it came perfectly crunchy. All our family members loved this very much and they had this as side dish for all rice varieties
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