Sunday, February 27, 2011

Rice Crackers

Rice crackers drying in the sun

As we were driving to Duc Pho on Saturday, we noticed many houses with rice crackers set out to dry. Marjorie said she had never seen how they were made and wanted to stop to have a look, so our driver pulled over at the next house we saw. That turned out to be a serendipitous choice, as we were warmly greeted by the mother and daughter whose business this was. Below you can see the daughter measuring out the appropriate amount for a cracker, using a mixture of water, rice flour, sesame seed and a little salt.

She then spreads it on the hot griddle, covers it and lets it cook for a minute or two.

Then she lifts it off the griddle with a round stick and spreads it on the bamboo matting to dry.

After it's dried on one side, she turns it over and presses it firmly onto the bamboo to get out any extra moisture. This also makes the crackers take their distinctive crinkly shape.

As we were getting ready to leave, they gave us a couple of crackers to take with us. Crispy, crunchy and good!

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