Crispy Rice Crackers with Cannabis-infused dip

CULINARY CANNABIS

Crispy Rice Crackers with Cannabis-infused dip

Story

Crispy Rice Crackers with Cannabis-infused dip is an authentic Thai savoury light meal. The rice crackers are made of the lightly-brown thin crusts at the bottom of the cooking pot. Once the crusts are removed from the pot, they will be sun-dried, cut into square pieces, then deep fried. Once cooked, the crispy rice crackers can be served with various styles of dipping sauce such as sweet and sour sauce with a hit of spiciness.

Crispy Rice Crackers with Cannabis-infused dipwere mentioned in a famous Thai poem written by King Rama VI admiring Thai savoury and sweet light meal dishes. The dish was also mentioned in “When My Grandparents Were Young” written by Tipwanee Snidvongs na Ayudhya. The book beautifully portraited the scene in the kitchen of a noble family where rice was normally cooked in a large wok. With uneven heat, rice at the bottom of the wok was cooked first, and turned into rice crusts.

Health Benefits

“Crispy Rice Crackers with Cannabis-infused dip” – Thai famous savoury light meal – is a perfect combination of the crispy rice cracker and its nutritious herbal dipping sauce. Cannabis leaves is a special element added to the recipe. Cannabis’s THC can reduce both acute and chronic pains.

Cannabis leaves help alleviate anxiety, improve sleeping quality, reduce nausea and suppress vomiting. Cannabis leaves are also well-known with the ability to stimulus appetite, anti-inflammatory benefits, ability to reduce the frequency and severity of muscle spasms, as well as a potent inhibitor of cancer cell growth.
Shallots help prevent allergic reactions, has anti-inflammatory benefits, and prevents bacteria and viruses.
Tamarind juice is a great sauce of antioxidant which help strengthening immune system.
Garlic helps boost immune system.
Peppercorns have anti-inflammatory and antioxidant benefits.

Ingredients

Chicken mince 200 g
Coconut milk 500 g
Chopped garlic 3 tablespoon
Chopped coriander root 2 tablespoon
Peppercorns 1 tablespoon
Sliced shallots 50 g
Palm sugar 200 g
Salt 1 teaspoon
Tamarind juice 3 tablespoon
Crushed roasted peanuts 100 g
10 fresh cannabis leaves
Crispy Rice Crackers 100 g

Directions

Heat oil in the pan. Turn the heat on low. Add the mixture of crushed coriander roots, garlic and peppercorns to the pan. Stir well until fragrant.

Add 1 cup of coconut cream. Do not stir. Leave simmered until its oil separates out and floats up. Then add chicken mince. Stir fry until all ingredients are mixed well and cooked through.

Add chopped shallots to the pan. Stir well until shallots are lightly cooked.

Flavour with salt or fish sauce, palm sugar and tamarind juice.

Stir well. Turn up the heat, bring to a boil. Then add the rest of the coconut milk to the pan.

Add crushed roasted peanuts and chopped cannabis leaves. Stir well until the peanuts release aroma. Turn off the heat. Serve the dip together with the crispy rice cracker.

Photo and recipe by ABHAIBHUBEJHR Day Spa

Reference
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*** Moutia M, et al. Review Article In Vitro and In Vivo Immunomodulator Activities of Allium sativum L. Evidence-Based Complementary and Alternative Medicine 2018; Article ID 4984659.https://doi.org/10.1155/2018/4984659
**** Moutia M, et al. Review Article In Vitro and In Vivo Immunomodulator Activities of Allium sativum L. Evidence-Based Complementary and Alternative Medicine 2018; Article ID 4984659.https://doi.org/10.1155/2018/4984659
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