{"id":1189,"date":"2013-02-06T15:27:36","date_gmt":"2013-02-06T23:27:36","guid":{"rendered":"http:\/\/www.highheelgourmet.com\/?p=1189"},"modified":"2013-02-06T15:27:36","modified_gmt":"2013-02-06T23:27:36","slug":"pineapple-fried-rice","status":"publish","type":"post","link":"https:\/\/www.highheelgourmet.com\/?p=1189","title":{"rendered":"Thai Pineapple Fried Rice, Khao Pad Sapparot"},"content":{"rendered":"

\"Pineapple<\/a><\/p>\n

A year has gone by so quickly. My blog is a year old this month. I remember my first blog was heart-shaped macarons for Valentine\u2019s \u00a0that I posted on February 2nd of last year. I thought it was just last month but in fact here it\u2019s the time for a Hallmark holiday again.<\/p>\n

Yes, I\u2019m a Miss Anti-Valentine\u2019s celebrator. You know, out of 365 days, why do I feel the need to go out to eat on the day that all the restaurants will only serve a set menu? I also don\u2019t feel the need to sit shoulder-to-shoulder with the next table, (this isn\u2019t Paris!) eavesdropping on their fights or romantic conversation, to the point where I\u2019ve almost missed what sweetheart is saying to me! Sorry, I can\u2019t help listening when the couple is practically an inch away from sitting on my lap.<\/p>\n

Same solution this year. I will be cooking the Valentine\u2019s dinner and serving it at home. I will give you the recipe for something simple but beautiful. This might not be as low-carb or as quick to cook as the Chicken Milanese<\/a> one last year, but it\u2019s sure to be delicious.<\/p>\n

\"Pineapple<\/a><\/p>\n

Ingredients for the Pineapple Fried Rice<\/strong><\/p>\n

Flesh from half a pineapple<\/p>\n

Raisins 1\/4 cup<\/p>\n

Onion, diced 1\/4 cup<\/p>\n

Chopped garlic 1 teaspoon<\/p>\n

Cook white rice, cold 1-1\/2 \u2212 2 cups<\/p>\n

Ham, Turkey ham, Chicken or Tofu, diced \u00a01\/2 cup<\/p>\n

Shrimp or Fried Tofu 1\/2 cup<\/p>\n

Cashew nuts 1\/4 cup<\/p>\n

Curry powder 2 tablespoons<\/p>\n

Butter (at room temperature) 1- 2 tablespoons<\/p>\n

Oil 1 tablespoon<\/p>\n

Soy sauce 1\/4 cup<\/p>\n

Green onion cut to 1\/2 inch lengths, 2 tablespoons<\/p>\n

Optional ingredients\"Pineapple<\/a><\/strong><\/p>\n

Red bell pepper, diced 2 tablespoons<\/p>\n

Red chili threads<\/p>\n

Cilantro to garnish<\/p>\n

Ingredients\u00a0for the Pineapple soup<\/b><\/p>\n

Pineapple core from one pineapple<\/p>\n

Garlic 2-3 cloves<\/p>\n

Your choice of meat:\u00a0pork ribs\u00a0or chicken drumsticks,\u00a0only a few pieces of them. For vegetarians\u00a0use firm tofu or fried tofu.<\/p>\n

Soy sauce, sugar and pepper to taste<\/p>\n

Method<\/strong><\/p>\n

The day before\u2026<\/strong><\/p>\n

You might consider doing these:<\/p>\n

– Cook the rice<\/p>\n

– Cut up the pineapple if you don\u2019t have a lot of time on the day of. If you want the fancy pineapple serving bowl as shown, I suggest you do it the day before, because it took me more than half an hour to scoop out the flesh and cut it into pieces. (Save EVERYTHING)<\/p>\n

\"Pineapple<\/a><\/p>\n

\"Pineapple<\/a><\/p>\n

– You can make the soup the day before.<\/p>\n

\"Pineapple<\/a><\/p>\n

Method for the soup<\/strong><\/p>\n

1) Core the pineapple and cut it in cubes, size 1\/2\u201dx1\/2\u201dx1\/2\u201d<\/p>\n

2) Add meat of your choice, pineapple core, garlic with water in a pan, enough to cover above the meat, about 1\u201d<\/p>\n

3) Boil over medium low heat until it\u2019s bubbling. It should take a long time, may be half an hour to 45 minutes. Skim the foam on top and lower the heat to low, then simmer it for another hour. Make sure that the meat and pineapple core are tender.<\/p>\n

4) Season to your taste. It supposed to be slightly sour, with a hint of sweet and not too salty. You can put this in the refrigerator overnight. If you don\u2019t have space in the fridge, you can leave it on the stove but you will need to bring it to a full boil at the end. As soon as it boils, cover with lid and let it boil another half minute under the lid then turn the heat off. Do not open the lid until you\u2019re ready to heat it up again the next day.<\/p>\n

Method for fried rice<\/strong><\/p>\n

1) First and very important is the rice has to be previously cooked and cooled down. We do not fry freshly-cooked rice; it will turn into a mush. If you forgot to cook the rice, then cook it and put it in the freezer for 10-15 minutes.<\/p>\n

2) Once the rice grains are all dry, add butter and one tablespoon of curry powder to the rice and mix them all together.<\/p>\n

\"Pineapple<\/a><\/p>\n

Make sure that every single grain is covered with curry powder and butter. This step is to ensure that you get a good fried rice and there are no lumps of white rice mixed in with the fried rice.<\/p>\n

3) Put a wok over high heat, add oil (If you like coconut oil, you can use it. I used coconut milk to make oil but you don’t have to do it the same way I do.)<\/p>\n

\"Pineapple<\/a><\/p>\n

add garlic<\/p>\n

\"Pineapple<\/a><\/p>\n

and onion to the wok, then cook until the onion is clear.<\/p>\n

You have to toss everything really fast or else it would burn. If you can\u2019t do it fast enough, cook in smaller portions, but never reduce the heat. Do not sacrifice the heat for anything. This is the only crucial tip to making good fried rice.<\/strong><\/p>\n

4) Add the shrimp,<\/p>\n

\"Pineapple<\/a><\/p>\n

ham, raisins,<\/p>\n

\"Pineapple<\/a><\/p>\n

cut-up pineapple and the rest of the curry powder to the wok.<\/p>\n

\"Pineapple<\/a><\/p>\n

Toss them together quickly until the shrimp are cooked.<\/p>\n

5) Add the rice that is already seasoned with butter and curry powder.<\/p>\n

\"Pineapple<\/a><\/p>\n

Toss them together with the rest of the ingredients in the wok. They will get a little soggy because the pineapple will release its juice, but it will never get watery. Season with soy sauce, adding it one tablespoon at a time, then flip the contents quickly to evenly distribute the soy sauce, and then add some more. Taste it eventually and add more as needed.<\/p>\n

Cook over high heat until every single grain of rice is hot all the way to the inside. The fried rice should get drier. I was taught to \u201cfry the rice until the grains are dancing\u201d. Well, it usually happens, but not in this case due to the pineapple. Normally, once all the rice grains are separated and hot, you would see some grains at the edge of the wok starting to bounce a little. You won\u2019t see it as you keep moving the contents in the wok around quickly to prevent them from burning, but if you stop just a little, you will see this.<\/p>\n

6) Add the cashew nuts, then add the chili threads, then turn off the heat, but keep stirring and pushing the fried rice around the wok for another minute or two<\/p>\n

\"Pineapple<\/a><\/p>\n

and then add the green onion, stirring some more. Make sure it cools down a bit before putting the fried rice in the pineapple. Some time I add the Pork Floss\u00a0(You can read about it in the Pork Floss Shortbread post here<\/a>)<\/p>\n

\"Pineapple<\/a><\/p>\n

Sometime I add the Chicharron on top to add texture.<\/p>\n

\"Pineapple<\/a><\/p>\n

You can also serve it on the plate.<\/p>\n

\"Pineapple<\/a><\/p>\n

Click here for the pineapple panna cotta recipe.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A year has gone by so quickly. My blog is a year old this month. I remember my first blog was heart-shaped macarons for Valentine\u2019s \u00a0that I posted on February 2nd of last year. I thought it was just last month but in fact here it\u2019s the time for a Hallmark holiday again. Yes, I\u2019m […]<\/p>\n","protected":false},"author":2,"featured_media":4816,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","footnotes":""},"categories":[39,55,9,11,17,19,59,23,44,25,72],"tags":[3,10,173,14,244,20,21,26,313,86],"class_list":["post-1189","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-clicking-in-the-kitchen","category-comfort-food","category-dinner","category-lunch","category-pork","category-seafood","category-soup","category-stir-fry","category-thai","category-vegetable","tag-asian","tag-cooking","tag-fired-rice","tag-food","tag-pineapple","tag-recipe","tag-rice","tag-thai-food","tag-valentines-special","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/1189","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1189"}],"version-history":[{"count":0,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/1189\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/media\/4816"}],"wp:attachment":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}