The rice cake is a staple in Asian and Asian-American kitchens.
The traditional rice cake, like many Asian dishes, is topped with a simple, but delicious rice sauce and served with a dollop of cream cheese and an array of toppings.
For those of you who like to indulge, the rice cake also includes a sprinkling of sweet-and-sour Thai spices, a creamy, spicy sauce, and a drizzle of Thai-style chile powder.
(Note: Thai curry is one of the most popular curry blends in the United States.)
The rice cakes can also be made with any type of rice — regular or extra-salty — and rice can be added to the cake as well as toppings like fresh basil and sesame seeds.
Here’s how to make your own rice cake: 1.
Start with the rice.
You can use a regular rice cake made with rice from your local grocery store.
I’m thinking of making mine with white rice, because that’s the easiest.
The rice is cooked in a heavy cast iron skillet until it’s done browning.
It’s easy to add more liquid if needed.
You’ll probably need to stir frequently, though, because the rice will eventually break down and you’ll have to add a little more water.
Add the sauce.
I prefer a thick-sliced version, like this one, because it’s easier to scoop out all of the extra liquid when it comes out of the skillet.
I find that the sauce adds a wonderful richness to the rice cakes, and it also adds a little bit of texture to the bowl.
This is one I’ve had in my refrigerator for a few months.
I like to sprinkle a small amount of chile on top.
You could also serve the rice with rice cake as a side dish.
This recipe works well with any kind of rice, though I find it’s best served with white or extra rice.
It’ll keep for about six hours, or up to two days.
I’ll post a video later this week that shows how to do this.
I’ve been making this recipe for quite a while, and I love it so much that I’m adding it to my daily shopping list.
This simple and easy recipe makes about five to six rice cakes.
3 from 2 votes Print The Best Thai Rice Cake Recipe | Best Thai Curry Recipe | The Best Wild Rice Recipe You’ll need: 2 cups (500g) rice 1 tablespoon Thai chile paste 1 teaspoon Thai-Style Sesame Seeds 1/2 teaspoon Sesame Oil 2 teaspoons coconut milk (or coconut milk plus more to taste) 1/4 teaspoon salt (or more to your taste) 3 tablespoons coconut oil 1/3 cup cream cheese 1/8 cup water 1/6 cup Thai chiles Directions: Heat the coconut oil in a large saucepan over medium-high heat.
Add 1 tablespoon of the chile to the pan and stir to coat the chiles.
Add all of its ingredients, and then bring to a boil.
Reduce heat and simmer for 10 minutes.
Remove from heat, and stir in the coconut milk and salt.
Season with 1 teaspoon of salt, and add the chilies to the pot.
Cook, stirring occasionally, until all of their seeds have browned and their flesh is lightly golden, about 5 to 10 minutes longer.
Stir in the cream cheese, sesame oil, and coconut milk until smooth, about 10 minutes more.
Transfer to a bowl, and set aside.
To serve, stir together the coconut cream, the Thai chilies, the cream, and the rice until smooth.
Serve over rice cake.
(Recipe adapted from The Best Bangkok Curry by Linda Lee.)
4 from 2 comments Print Thai Curry with Thai Sesame Recipe | Thai Salsa Recipe | Bangkok Thai Sausage Recipe | Thailand Beef Sausages Thai Curry is a traditional dish from Thailand, often served with rice, noodles, or stir-fry.
This Thai-inspired Thai-sausage recipe uses stir-fried noodles instead of the traditional rice, but you can still make a traditional Thai curry if you want to. 1.
Preheat oven to 425 degrees F (180 degrees C).
Heat 1 tablespoon coconut oil and 2 teaspoons of chiles over medium heat.
Cook the onions, garlic, and ginger until translucent, about 2 minutes.
Add in the chicken and sauté until golden brown, about 4 minutes.
3,5 ounces (1.7 cups) Thai sausage or pork rinds 1/5 cup (about 2 tablespoons) chile flakes 1/1 teaspoon chili powder 1/16 teaspoon ground cumin 1/12 teaspoon salt 1/10 teaspoon ground turmeric 1/7 teaspoon garlic powder 1 teaspoon dried thyme 1/9 teaspoon freshly ground black pepper 1/15 teaspoon cayenne pepper 1 cup (1 1/ 2 ounces, or 1