Saturday, 19 November 2016

Thai served in a pineapple

The New Internationalist Food Book, Troth Wells, 1995

Kao Pad Supparot (Pineapple Rice), a Thai Recipe

Serves 4-6

Ingredients: 1 large pineapple; 450g rice, cooked and kept warm; 3 tblspn oil; 1 egg, beaten; 1 medium onion, sliced finely; 1 tblspn soy sauce; 1 cup / 100g shrimps or tuna; ¾ cup / 100g cashew nuts; 1 fresh red chilli, sliced thinly; 1 tblspn fresh cilantro/coriander or parsley, chopped; salt and pepper

1. Cut a thin lengthwise slice off the pineapple to enable you to scoop out the flesh while keeping the shell intact to serve the meal in. Cut the flesh into chunks, keeping any juice

2. Next, heat the oil in a wok or pan and then pour in the beaten egg, circling the wok to distribute the mixture evenly. Cook the egg a few minutes on one side, then turn it over and cook the other side. Remove the omelette from the pan and cut it into thin strips

3. Then, using more oil if necessary, stir-fry the onion for 2-3 minutes until it is golden and soft. Add the soy sauce and the rice and cook for 3 minutes. Now put in the pineapple pieces and juice, shrimps/tuna, nuts and strips of egg. Cook for 2 minutes, stirring well, Season with salt and pepper

4. Fill the scooped-out pineapple with the mixture and decorate with chili slices and the cilantro/coriander or parsley. Place on a flat dish and spoon any remaining mixture around the pineapple before serving.

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