Crispy Rice with Lap Cheong
Enjoy the delightful taste of Crispy Rice with Chinese sausage! Our easy-to-make recipe will have you enjoying this popular Oriental dish in no time.
- 31 - 60 Minutes
- Medium
- Serves 4-6
Method
Ingredients
Ingredients
- 2 cups Tilda Pure Basmati Rice (cooled)
- 2 cups vegetable oil
- 1 stick of Chinese sausage (Lap Cheong), steamed and sliced
- 2 Tbsp of soy sauce
- ¼ cup Chinese chive, chopped
- Sriracha sauce (optional)
How to make Crispy Rice with Lap Cheong
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Prepare rice according to package directions.
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Wet your hands and put 1 cup of rice in between two long pieces of cling film.
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With a rolling pin, roll out the rice into a sheet about ½ inch thick.
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Cut into about 1.5 x 2-inch rectangles. Set aside and repeat until all the rice is used up.
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At this stage, the rice cake can be stored in the refrigerator for a couple of days.
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Fill a non-stick frying pan with sufficient oil to shallowly cover the base. Fry the rice cakes on medium heat for 2 minutes on each side to get the middle of the cake soften. Then turn up the heat to high and continue to fry for 2 more minute or until the outside is deep brown and crispy. Lift it out and drain on a rack.
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Brush each rice cake with soy sauce, topped with a piece of Chinese sausage and sprinkle with chives.
What is Sriracha Sauce?
Sriracha is a thick, acidic, sweet, and garlicky chili pepper sauce. Although it’s spicy, it has a far richer and more complex flavor than conventional hot sauces like Tabasco, which mostly taste of heat and vinegar. In comparison to watery American-style hot sauces, which are often created by puréeing peppers with vinegar and then filtering off the solids, it is far thicker, having a consistency more like ketchup or tomato sauce.
Sriracha Ingredients
What substances make up Sriracha? Depending on the brand or recipe, the list of ingredients in sriracha may change. Sriracha is made up of chilies, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite, and xanthan gum.
Taste of Sriracha
Even though its primary ingredient is red jalapeño peppers, when compared with other hot sauces, sriracha isn’t all that spicy. According to the Scoville scale (a unit of measure for the level of heat in chilis), sriracha measures only about 2,200 Scoville Heat Units (SHU); straight red jalapeño peppers, meanwhile, range between 2,500 and 8,000 SHU.
Though it is undoubtedly spicy, sriracha is not as hot as Tabasco sauce, which measures 2,500 SHU, or Choulula hot sauce, which clocks in at 3,600 SHU. However, sriracha is hotter than most popular cayenne pepper hot sauces like Crystal (800 SHU), Texas Pete (450 SHU) and Frank’s Red Hot (450 SHU).
How to Use It
What culinary uses does Sriracha have? Just about everything. If you’re just being introduced to it as a condiment, picture a hot ketchup made with chili peppers. Try combining it with some mayonnaise to tone down the spice and using it as a sandwich spread or dipping sauce for fast food fries. Sriracha is an Asian condiment, but it plays nicely with umami-rich food from all over the world.
Little amounts can be added as an ingredient to soups, stews, and sauces to offer subtle notes of garlic and chilis without having to worry about adding too much heat. With Vietnamese pho, it’s a must-have. Moreover, Sriracha is a fantastic addition to marinades for meat, fish, tofu, and vegetables. Sriracha may also be used in sweets; give peanut brittle a try.
Substitutes
What else can be used in place of sriracha? Knowing how sriracha differs from spicy sauce may help you identify a suitable replacement in the future. Any alternative to sriracha should have a similar thickness and flavor that goes beyond just heat and vinegar. Asian condiments with a chili-pepper base, such as Chinese chili crisp, Korean gochujang, Japanese chili-garlic sauce, and Indonesian sambal oelek, can serve as effective alternatives for Sriracha.
How to Store
Because Sriracha contains so many natural and added preservatives, it does not need to be refrigerated. The natural preservatives vinegar and capsaicin, which gives chili peppers their spiciness, are hostile to germs and other nasty critters. As long as the sriracha is stored in a cool, dry area, it is completely fine to consume.
