Sunday, February 20, 2011

Khao Pad Sup Pa Rod (fried rice with pineapple)

Fried rice with Pineapple

Serving rice in a pineapple shell is a charming tradition that brings a festive atmosphere to the simplest meal, even a barbecue. If you prefer, serve it in a medium-sized serving dish, mounding it high, as they do in Thailand. Although Jasmine is the prized rice in Thailand, I believe its delicate flavor is lost when cooked in a dish like this, so regular long-grain white rice will do.

fried rice with pineapple

- 1 large ripe pineapple
- 1 3/4 cups long-grain white rice
- 2 1/2 cups water
- 2 tablespoons shredded coconut, toasted, for garnish (optional)
- 1/3 cup (1-1/2 ounces) finely sliced long beans or green beans
- 2 1/2 tablespoons peanut or vegetable oil
- 2 1/2 teaspoons finely minced garlic
- 1/2 cup (2-1/2 ounces) finely diced yellow onion
- 1/2 cup (2-1/2 ounces) diced firm tofu bean curd) or tempeh
- 2 teaspoons grated or finely minced fresh ginger
- 1/3 cup (2-1/2 ounces) sliced canned straw mushrooms, or 2 ounces fresh oyster mushrooms, sliced if large
- 1/4 red bell pepper, diced
- 1 mild fresh red chili, seeded and chopped
- 2 teaspoons tomato paste
1-1/2 teaspoons mashed yellow bean sauce or fermented tofu and its brine
Superfine white sugar, to taste
Light soy sauce, to taste

1. Stir fry the garlic in vegetable oil until golden. add the prawns, pork and squids fry until cooked. then add the onion, tomato and pineapple

2. Fry the cooked rice. Season with sugar and soy sauce sprinkle with ground pepper and sliced spring onions Add prawns and continue to fry until they are cooked.

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