Special Recipes

Crispy rice with tamarind peanut sauce


  • Serving for 4 people
  • Rice crackers or rice cakes 10 - 15 pcs.
  • Ground chicken (Hip) 300 g.
  • Chopped shrimp 200 g.
  • Shrimp paste 2 Tbsp.
  • Coconut cream 2 cup.
  • Coconut milk 1 cup.
  • Chopped garlic 6 Tbsp.
  • Chopped cilantro root 2 Tbsp.
  • Dry peppercorn 1 Tbsp.
  • Dry red chili 2 pcs
  • Palm sugar 3 Tbsp.
  • Salt 1 Tbsp.
  • Tamarind paste mixed with water 2 Tbsp.
  • Roasted peanut ¼ cup.
  • Finely chopped shallot ½ cup.
  • Cilantro leaves for garnish 1 pcs.
  • Healthy Chef® soybean oil 3 Tbsp.



  1. Add chopped garlic, peppercorn and chopped cilantro root, and dry red chili to a mortar and pestle. Crush into a paste.
  2. Heat the Healthy Chef® soybean oil in a deep pot over low heat and add in rice crackers or rice cakes, fry until crispy or golden. 

Rice Cake

  1. Heat the Healthy Chef® soybean oil over low heat, add paste and dry red chili, stir-fry until cook with good smell. 
  2. Add coconut cream into the same pan wait until coconut cream begins to bubble without mixing.
  3. Add ground chicken, chopped shrimp, chopped shallot and stir-fry for a minute. Continue stirring, then add salt, palm sugar, tamarin water, coconut milk and roasted peanuts. Mix thoroughly then turn off the heat and serve as a dip for the rice cakes.