snack

Khao Tan with Spiced Sardine and Lemongrass Relish

Name: Khao Tan with Spiced Sardine and Lemongrass Relish
Ingredients: 70 g Fish, sardine, Pacific, canned in tomato sauce, drained solids with bone; 40 g STICKY ORGANIC RICE, STICKY; 25 g Fresh Bean Sprouts (Bean sprout mix, Fresh Sprouts); 100 g SODA, LEMONGRASS, LEMONGRASS; 3 g MAKRUT LIME-LEAF INFUSED VERMONT ORGANIC MAPLE SYRUP

Nutrition

222

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Fish, sardine, Pacific, canned in tomato sauce, drained solids with bone70 g

STICKY ORGANIC RICE, STICKY40 g

Fresh Bean Sprouts (Bean sprout mix, Fresh Sprouts)25 g

SODA, LEMONGRASS, LEMONGRASS100 g

MAKRUT LIME-LEAF INFUSED VERMONT ORGANIC MAPLE SYRUP3 g

Instructions

Prepare the Khao Tan base: Spread the cooked sticky rice into a thin, flat disc on a baking sheet lined with parchment paper. Bake at 350 deg F (175 deg C) for 15-20 minutes until the rice is dry, golden, and crackles when tapped.

Create the relish: Finely mince the fresh lemongrass and sauté briefly in a small pan until fragrant. Add the drained sardines in tomato sauce and the bean sprouts. Stir gently over medium heat for 3 minutes until the mixture is warm and the flavors are incorporated.

Glaze: Drizzle the Makrut lime-leaf infused syrup over the warm sardine mixture to add a bright, aromatic sweetness that balances the savory fish.

Plating: Spoon the warm, spiced sardine and lemongrass relish directly onto the crisp rice cracker. Serve immediately while the base is still crunchy and the topping is steaming.