Appon's Thai Food Recipes

« Rice Rolls ( Kao Hor Thang ) | Main | Salmon Sticks ( Bla Salmon Tod Grop ) »

Rice Balls & Pickles ( Kao Shu Shi Cloog Ngar Dum )

rice-ball-pickles.jpg

Another sushi influenced recipe, rather than eat pickled ginger (as the Japanese do), in our house we prefer to eat Thai mixed pickled vegetables. Pickled Thai vegetables can be made by mixing sliced green cabbage, spring onions and chillies with salt and the water that sticky rice is soaked in. It is then left for 2-3 days in hot temperatures to sour them. It's a bit of fuss, but you can just buy them in tins!

Ingredients
200 gms Fragrant Rice ( or Sushi rice if you prefer )
2 Tablespoons White Wine
1 Tablespoon Vinegar
1-2 Teaspoons Sugar
1/3 Teaspoon Salt
4 Tablespoons Black Sesame Seeds
Mixed Thai Pickled Vegetables

Preparation
1. Mix the fragrant rice, white wine, vinegar, sygar and salt. Leave for 20 minutes.
2. Take lumps of the rice, and press into cubes.
3. Cover with black sesame seeds.
4. Serve the rice cubes with the soured vegetables & wasabi.

Content Copyright 2004-2015 Khiewchanta.com. All rights reserved.

About

This page contains a single entry from the blog posted on July 13, 2006 12:37 PM.

The previous post in this blog was Rice Rolls ( Kao Hor Thang ).

The next post in this blog is Salmon Sticks ( Bla Salmon Tod Grop ).

Many more can be found on the main index page or by looking through the archives.