Thai Pineapple Rice

During the time when I was still working with my previous company, I always ate pineapple rice with Tom Yum. Yesterday I missed pineapple rice so I decided to try to cook up my own version of it.


Ingredients


1 fresh pineapple (peeled and deveined)


100 grams cooked ham, diced (chicken breast can also be used instead)


3 pcs oriental sausage, sliced




5 pcs mushroom, sliced

4 cups Steamed Rice
1/2 cup chicken broth
1/2 cup shrimp (peeled and deveined)
2 onions, chopped
4 garlic, chopped
2 tbsp raisins, chopped
2 tbsp toasted cashewnuts
2 tbsp butter
2 tbsp brown sugar
2 tbsp fish sauce
salt to taste
1 green chilli, chopped (optional)


For the garnishing

pork floss or fish floss or chopped coriander

Cut the pineapple in crosswise almost near the leaves or you can cut lengthwise so you can have 2 shell. Scoop out the flesh with a sharp knife to leave shell with a thin broder of flesh attached. Chop half the pineapple flesh to use in the dish. The remaining half of the flesh is not needed for this recipe.

Heat the butter in a wok, add the onions and garlic and fry till soft. Add the shrimp, ham, chicken broth, chopped pineapple and fish sauce. Add the cooked rice, raisins and cashewnuts and stir until it become dry. Add the sugar, salt and turmeric(optional if you want yellowish color)

Spoon the rice mixture into the empty pineapple shell. Serve hot garnish.

Tips
1. Use a fairly ripe pineapple so as to be able to scoop out the flesh easily.
2. If you want yellow color rice you can add 1/2 tsp turmeric powder