It's a night of pineapple delights. Using one small pineapple, I came up with two dishes for dinner. Since I have not cooked pineapple fried rice for ages, this is the immediate dish that came to my mind, when I was thinking of what to do with the pineapple. Next, what else can I do with the remaining pineapple? I'm pretty sure there will be leftover pineapple since I am only cooking for 3 to 4 servings. What other side dish can I prepare to go along with this pineapple fried rice?
I googled for "Pineapple Salad" and happily found the recipe for Mexican Pineapple Salad. This is an appetising salad which goes very well with the pineapple rice. It's a simple recipe with two main ingredients - pineapple and turnip (we called it mang kuang locally, used for making popiah fillings). The pineapple is a little tangy, sweet and juicy, while the turnip absorbs the flavour of all the ingredients and adds that nice crunchy texture to the salad. As usual, I do not follow recipes closely. So, I added mirin for a touch of sweetness to balance out the mild tanginess in the pineapple. I have also added a cucumber (one left in fridge after making the spicy cucumber salad), some thinly sliced chili and parsley for colour contrast and flavours.
|Ingredients: Cucumber, pineapple, mang kuang (沙葛 or turnip) - all cut into cubes. Thinly sliced onion, chopped parsley, sliced red chili, lime zest & juice, 1 tbsp mirin, 1 tbsp balsamic vinegar, 1 tbsp olive oil, salt & pepper (to taste)|
Preparation is very easy, as some of these ingredients are also used for making the pineapple fried rice. I used half the onion for the salad and the other half (chopped) for the pineapple rice. Sliced chili for salad and chopped chili in rice. Nice, no wastage!
To make the pineapple salad:
1) Put lime zest/juice, mirin, balsamic vinegar, olive oil and salt in a deep bowl and stir well.
2) Add all the ingredients into bowl and mix well.
3) Chill in fridge for 2 to 3 hours and serve on a bed of lettuce, lined with sliced tomatoes.
|Ingredients: Cooked rice, chicken slices (marinated with soy sauce, pepper & sesame oil), chopped spring onion, eggs, chopped pineapple, roasted cashew nuts, 1 tbsp curry powder, chopped onion, garlic & chili, fish sauce (to taste).|
To make the pineapple fried rice:
1) Cut pineapple into halves and hollow out the centre.
2) Heat oil in wok, add chopped onion, followed by chicken. Stir fry. Add garlic. Stir fry till chicken is cooked. Push to one side of wok.
3) Crack eggs into wok, stir and add the rice. Stir well to combine the eggs with rice. Add the chopped pineapple, curry powder and stir fry to combine all ingredients in the wok.
4) Add fish sauce at the edge of wok and keep stir frying. Taste the rice to see if more fish sauce is needed.
5) When the fried rice is almost done, add in the roasted cashew nuts, chopped spring onion & chili (reserved some for garnish).
6) Scoop the fried rice into the pineapple boats while the rice is still hot.
7) Garnish with spring onion, red chili, fried shallots, cashew nuts and pork floss.
Maybe I shall prepare another round of pineapple feast for my next party at home! How about a bowl of pineapple curry prawns to spice things up or a glass of cool pineapple cocktail to refresh your taste bud? Hmmm.....
Like to see more of my fruity creations? Click here for a summary of all the fruity treats in March and participate in a GIVEAWAY. (Event ending on 8 April 2011)
I am submitting this Pineapple Delights to Aspiring Bakers #5, hosted by Jess of Bakericious. What a delightful fruity month!