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.