Pineapple Princesses: Thailand

Showing posts with label Thailand. Show all posts

Thursday, 6 June 2024

Pineapple in jars and bottles and cans

And some new finds, from Thailand

Sunday, 29 September 2019

Pineapples everywhere !!!!

Thanks to our ever vigilant pineapple spotting families and friends for these little beauties !

This delicious (especially when cold) pineapple tea and sweet smelling soap

were found in Bangkok by Ella.

Greg found this pineapple stair post while exploring the historic houses of England.

And Greg spotted these festive shop window decorations in Prague, Czechoslovakia.

And Greg also found this tropical drinks menu in a bar in Prague.

Lorraine and Mark noticed this very expressive pineapple plant pot in the Gili Islands, I'm not sure if it was welcoming them or . . .

Rob spotted this pink pineapple in Singapore.

And Bronnagh photographed this one in her Poppy George's garden

in Redland Bay, Queensland.

Thanks to Marisa, Isami and Sue for giving our lounge a tropical touch!!!

Lucky Ann was given these cutters and chocolates by her niece Sofie.

Alice and Clinton brought this stunning fabric work home from Kenya.

Les enjoyed this tropical (ie it has pineapple!) seafood pizza

at the Z bar, Collaroy Plateau, Sydney.

Anna spotted this gem on Instagram !

Jessica and James enjoyed this beautifully presented dish at the

Hum Restaurant in Saigon, Vietnam.

Leonie found this inspiring artwork while exploring Nambucca Heads, NSW.

Jane found this dubious example of New York interior design

while perusing a Vogue Living magazine (date upspecified!!!)

Jane also found these two, terribly hard to resist, items of furniture while surfing online!

Alex shouted Jess this delicious breakfast in Canberra

before a visit to the dentist, I'm sure it was worth it!!!

It's a combo of French toast with coconut custard, pineapple butter,

pandan gel and toasted coconut.

My cousin Robert found these on the shelves at Costco,

note to self . . . when visiting Costco next . . .

Donna splashed out with a chocolate fountain at Sydney Airport,

hmmm looks like strawberries and marshmallows are the main favourite!

I bought an eco friendly Pina Colada scented solid shampoo bar

at The Magpie in Dungog, can't wait to try it.

And this pineapple vendor was waiting for me at an Op Shop in Singleton NSW

It's already on my bucket list - to visit Sarah in Cornwell

- but now that she's sent me this photo, I'm halfway to buying my ticket!!! Anne

Sunday, 12 August 2018

Tasty pineapple from places starting with T

Cooking School Thai: Bring the flavours of Thailand to life in your own kitchen 2010, edited by Fiona Biggs (Love Food) Bath UK

Thailand - Chicken and Peanut Curry

Serves 4

1 tbsp vegetable oil or groundnut oil; 2 red onions, sliced; 2 tbsp Penang curry paste; 400ml / 14 fl oz coconut milk; 150ml / 5 fl oz chicken stock; 4 kaffir lime leaves, roughly torn; 1 lemon grass stem, finely chopped; 6 skinless, boneless chicken thighs, chopped; 1 tbsp Thai fish sauce; 2 tbsp Thai soy sauce; 1 tsp palm sugar or soft light brown sugar; 50g / 1 ¾ oz unsalted roasted peanuts, chopped, plus extra to serve; 175g / 6 oz fresh pineapple, coarsely chopped; 15 cm / 6 inch piece cucumber, peeled, deseeded and thickly sliced, plus extra to serve

1 Heat a wok over a medium-high heat, then add the oil. Add the onions and stir-fry for 1 minute. Add the curry paste and stir-fry for 1-2 minutes.

2 Pour in the coconut milk and stock. Add the lime leaves and lemon grass and simmer for 1 minute. Add the chicken and gradually bring to the boil. Simmer for 8-10 minutes until the chicken is tender.

3 Stir in the fish sauce, soy sauce and sugar and simmer for 1-2 minutes. Stir in the peanuts, pineapple and cucumber and cook for 30 seconds. Serve immediately with peanuts and cucumber on top.

The Cuisine of the South Pacific, Gwen Skinner, photography by Michael Willison, 1983 New Zealand

“The South Pacific conjures up visions of a paradise of waving coconut palms, coral reefs, white sands, and a tropical climate. It has all of those things, but it also has a wide geographical and cultural diversity and not the least of its splendours is its food.”

Tahiti and the Society Islands – Tropical Bean, Vegetable and Pineapple Salad

2 cups canned kidney beans (or mixed three-beans); ¼ cup green pepper, finely chopped; ½ cup young long beans, cooked; ½ cup butter beans, cooked (I substituted with baby corn and baby carrots, briefly steamed); ½ cup celery, diced; 1 cup pineapple, diced (fresh or canned); 1 large tomato; ¼ cup French dressing; salt and pepper

Drain canned beans and wash. Make sure cooked beans are cold. Section and remove the seeds from tomato then cut into fine strips.

Mix all ingredients together, season to taste.

Tonga – Pineapple Coconut Pie

Make a baked pie crust.

Filling: 2 cups milk; ½ cup flour; 1 cup sugar; ¼ tsp salt; 3 egg yolks, beaten; 1 tblsp butter; 1 cup coconut, grated; 1 ½ cups fresh pineapple, grated; 2 tblsp lemon juice

Mix a portion of the milk with the flour to a smooth paste. Heat remaining milk in a double saucepan, add paste gradually and stir until thick and smooth. Add sugar and salt. Pour into beaten egg yolks, return all to the double boiler and cook a further 3 minutes. Add remaining ingredients. Pour into a pie shell.

When cool, top with meringue.

Meringue topping: 3 egg whites; 4 tblsp sugar; ½ tsp vanilla (optional)

Beat egg whites until frothy. Add sugar gradually and continue beating until stiff. Add vanilla essence.

Bake pie at 180C for about 10 minutes.

Tanzania - Pineapple Salad

http://latechef.com/recipes.php?Simple-Quick=Tanzanian-Recipe/Tanzanian-Pineapple-Salad/1473

Ingredients: 3 large pineapples; 1/3 cup cashew nuts; ½ cup slivers coconut; 1 cup cream; 4 tblspn honey; 1 ¼ oz white rum

Method:

1 Cut pineapples into bite-sized cubes.

2 In a pan fry the nuts and coconut until golden brown.

3 In a separate bowl combine the rum, cream and honey. Then toss in the pineapple cubes.

4 Mix the cashew nut mixture into the bowl.

5 Let chill for 30 minutes in the refrigerator.

https://snapguide.com/guides/make-trinidad-pineapple-chow/

Trinidad - Pineapple Chow by Melissa Silverson

INGREDIENTS

1 cup ripe pineapple (or mango) ; 1 tablespoon cilantro (or chadon beni if available), chopped ; ¼ teaspoons garlic, chopped ; 2 red chilies (or 1/3 habanero), chopped ; 1 salt, to taste ; ½ tablespoons calypso hot sauce (for extra heat, optional)

METHOD

1 Cube pineapple, chop hot peppers, garlic, & cilantro.

2 Add pineapple, hot peppers, garlic, salt, cilantro, & calypso hot sauce to bowl... Blend well.

3 Allow to sit for an hour for flavors to blend. Serve cool.

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.