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             KHAO PAD SAPPAROT (STIR FRIED RICE AND PINEAP

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Fruits                           Rice

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       md           Pineapple, sweet & juicy
    2/3   tb           Chopped shallots (purple
                       -onion)
    1/2   tb           Grated ginger
    3/4                Red chilis finely julienned
  2                    Green of 2 spring onions,
                       -coarsely chopped
  1       tb           Chopped coriander/cilantro
  2       tb           Dried shrimp
    2/3   tb           Garlic, coarsely chopped
  1       tb           (to 2) fish sauce
  1       t            Sugar
  2       c            Steamed rice, cold(garnish)
                       Coriander leaves  (garnish)

 Cut the pineapple in half lengthwise, and scoop out
 the fruit (my wife uses a curved "grapefruit knife",
 but any knife will do...) then chop it into bite sized
 chunks.

 Put the fruit in a bowl and add the shallots, chili,
 ginger, scallion and coriander, mix and set aside. Add
 a pinch of salt to bring out the juice...

 In a wok, heat about a tablespoon of oil, and stir fry
 the shrimp until crispy, and the oil is aromatic.
 Remove the shrimp with a slotted spoon and drain, then
 set aside.

 Add a further tablespoon of oil, and stir fry the
 garlic until golden brown. Add the rice, and stir
 thoroughly. Add the fish sauce and sugar, and continue
 stirring. When the rice is heated through, add the
 pineapple mixture and cooked shrimp, and stir until
 thoroughly heated through.

 Pour the mixture into the pineapple shells, garnish
 and serve.

 Note: if you prefer fried rice to be darkish brown in
 colour, then replace half the fish sauce with dark
 sweet soy sauce.

 Variation: do not cook the fruit mixture. Instead put
 the fruit mixture and the stir fried rice in the
 fridge (separately) and chill all the ingredients,
 then just before serving mix them and put them in the
 pineapple skins. If you are serving cold then you can
 also add a few mareschino cherries as garnish. This
 cold variant makes an excellent counterpoint to hot
 curries and spicy chilli dishes on a hot day (and it
 gets *hot* here I can assure you, with the shade
 temperature topping 40 celsius on many a day.)

 This is an unusual recipe for Thai food because it is
 essentially a vegetarian dish - they are not common in
 Thailand, where even nominally vegetarian dishes often
 have quite a large amount of meat. This one has a
 little dried shrimp, and the true vegetarian could
 easily leave that out.

 It is also unusual in that it is rather a theatrical
 dish: though the theatricality comes from a Thai
 habbit of frugality, and perhaps a desire to have less
 dishes to wash!

 For two people you need a medium sized pineapple:
 choose carefully it should be sweet and juicy.

 From [email protected] Sat Feb 10 12:14:52
 1996 Colonel Ian F. Khuntilanont-Philpott
 Systems Engineering,
 Vongchavalitkul University,
 Korat 30000, Thailand



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