Asian Style Rice Nachos with Cured Salmon

Dear Kindness,

A bowl of leftover rice can do wonders. Don’t you agree? A nourishing bowl of congee and a delicious comforting bowl of fried rice are some options. But what else, when a bit of creative juice is left and you are not in a hurry to eat? How about something bolder, crunchier, and good to dip and eat on its own? Keep scrolling to see the video of how I make those crispy rice tuille.

READ MORE OR JUMP INTO THE RECIPE HERE

Rice tuille, the fancy term for this dehydrated, then-fried rice porridge is a game changer with its versatility and crunch factor. It is simply made with leftover rice, water, some seasonings and time! It is a blank canvas waiting to be dressed with a burst of flavours. Perfect finger food, amazing toppers on soups, don’t blame me if you can’t stop eating them!

Food texture is prized in Asian cuisine. You can always count any Indonesian table to have crackers ( shrimp/fish/ starch based) to complete any meal. If bread is to soak the sauce in any other culture, krupuk ( cracker) does the job for us.

Traditionally, krupuk is made by boiling a tapioca/ rice dough until they are solid. The block is sliced thinly, and sundried for a few days to dehydrate. They are then fried to bloom and make the final product.

I saw Chef Susur Lee effortlessly turn his leftover rice into some fancy rice tuille and I just had to do it with my own twist on the appetizer I had in mind.

The advantage of making your own chips is of course the liberty to flavour it however you want and get saved from nasty food colouring and chemicals. These batches of krupuk are coloured with pink radish and matcha powder. They add a subtle earthiness that goes really well with the fresh jalapeno, pickled onions, Japanese mayo, and cured salmon.

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ASIAN STYLE NACHOS WITH RICE TUILLE FROM LEFT OVER RICE

Yield 4-5

M.Aimee (milkofthykindness)

A delicious Asian-inspired Nachos appetizer made from leftover rice.

Ingredients

RICE TUILLE

• 300 g day old rice
• 270-300 mL of water
• a pinch of salt
• mushroom bouillon
• 4 cups of neutral oil for frying
• Colour:
• 1/2-3/4 tsp of Suncore Pink Radish for dark pink
• 1/2 -3/4 tsp of Midori Jade Matcha for green

CURED SALMON

• 300 g of raw sashimi-grade fish
• 1 tsp Aji Panca pepper paste or 1/2 Tbsp gochujang
• 1 Tbsp of sesame oil
• 2 tsp of mirin
• 1 Tbsp of soy sauce
• 1 Tbsp of apple cider vinegar
• 1 sliced avocado
• optional garnish:
• thinly sliced radish
• thinly sliced jalapeno
• thinly sliced pickled onions
• chives

Instructions

RICE TUILLE

1. Preheat the oven to 225F
2. Blend the day-old rice with a pinch of salt, water, bouillon and the colour of your choice.
3. Pour it into a baking sheet lined with parchment paper.
4. Spread the batter as thinly and evenly as you can with the help of a spatula
5. Bake low in the oven for 40-45 minutes, rotating midway to ensure even baking.
6. Bake until the rice sheet is dry.
7. Let it cool down and air it overnight. Dry Rice tuile is ready to be fried the next day or kept in a sealed container for later use.

CURED SALMON

1. Cut salmon into 1/2 inch squares and marinate overnight with the mixture of sauce.
2. Place the salmon on the plate with avocadoes and garnish, then serve it with freshly fried rice tuile. Enjoy!

Did you make this recipe?

Tag @milkofthykindness on instagram and hashtag it # fareastfridayfeast

So excited for you to try it, and if you do please tag me @milkofthykindness on Instagram!

Enjoy!

Xx,

M