Squid Ink Rice Crackers
I love my foodie trips to Bali, and I am sure if you are at all connected on socials, you may have been thinking of joining me a few years running now. They are just getting better and better. This is one of the spectacular recipes from the Mozaic restaurant in Ubud that we frequent year after year. After a mind blowing Thermomix masterclass, we sit down to the most amazing sumptuous lunch. This was one of the dishes from 2018. Of course, this recipe is part one of the entire dish. We filmed it, so go ahead and watch the video, I promise the other recipes are imminent. I am just trying to make the accessible in a simple way. (You should see chef recipes! hahahah, crazy!) Anyway, get these sorted, then you will be ready for the rest. And they are fantastic stand alone crackers anyway, and yes, gluten free to boot!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 500 Grams black sticky rice
- 1.5 Litre water
- 8 Grams squid ink
Place rice and water into the Thermomix bowl and cook until all the water is absorbed 30 min/100°C/speed 2. There is no need to use the simmering basket. Just straight into the bowl.
Add the squid ink and blend 30 sec/speed 8.
Spread onto lined baking sheets and leave in a cool (90°C) oven overnight. They need to be completely dry. They will be sort of rubbery and flexible at this stage.
When ready to use, shallow fry these in hot oil and salt them to taste. They are delicious and similar to prawn crackers, but better, and black!
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