When I lived in Chennai, I used to love the Thai food restaurant - Benjarong. I am not sure if the restaurant is still around, but the taste and the presentation of their pineapple fried rice is something that I remember fondly. A mildly spiced rice served in the shell of a pineapple - this is how the dish was brought to the table at the restaurant. I've tried to recreate this dish (not the presentation part of it, though) from memory and I think I've come fairly close to the original.
What you need:
Rice - 1 cup, cooked and
cooled (I used regular raw rice, cooked with 2.5 cups of water)
Oil - 2 tbsp.
Green chilli - 3 or 4, slit lengthwise
Garlic - 3 cloves, chopped
Ginger - a one inch piece, julienned
Onion - 1, chopped fine
Carrot - 1, chopped fine
Pineapple - 3/4 cup
Green onion - 3, chopped fine
Soy sauce - 1 tbsp.
Red chilli sauce - 1 tbsp.
Salt
Cashew & Groundnuts
Heat oil in a pan. Add the chillies, ginger and garlic. Saute for a minute. Add cashew, groundnuts and saute till reddish. Stir in the chopped onion and carrot. Saute over a medium flame until the carrots are cooked, yet crunchy. Now add the pineapple and heat till they start to brown slightly. Stir in the sauces. Increase the flame to high and quickly stir everything together. Add the chopped green onion. Stir to combine. Lower the heat and add the cooked, cooled rice and salt. Mix everything together.
Serve hot.
This is my first post for Week 2 of BM#78 under the theme Oceanic Cuisine - dishes from countries that are bordered by two or more oceans.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM# 78
What you need:
Rice - 1 cup, cooked and
cooled (I used regular raw rice, cooked with 2.5 cups of water)
Oil - 2 tbsp.
Green chilli - 3 or 4, slit lengthwise
Garlic - 3 cloves, chopped
Ginger - a one inch piece, julienned
Onion - 1, chopped fine
Carrot - 1, chopped fine
Pineapple - 3/4 cup
Green onion - 3, chopped fine
Soy sauce - 1 tbsp.
Red chilli sauce - 1 tbsp.
Salt
Cashew & Groundnuts
Heat oil in a pan. Add the chillies, ginger and garlic. Saute for a minute. Add cashew, groundnuts and saute till reddish. Stir in the chopped onion and carrot. Saute over a medium flame until the carrots are cooked, yet crunchy. Now add the pineapple and heat till they start to brown slightly. Stir in the sauces. Increase the flame to high and quickly stir everything together. Add the chopped green onion. Stir to combine. Lower the heat and add the cooked, cooled rice and salt. Mix everything together.
Serve hot.
This is my first post for Week 2 of BM#78 under the theme Oceanic Cuisine - dishes from countries that are bordered by two or more oceans.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM# 78
11 comments:
Wow a medley of flavors ! Would love to try these , they sound so delicious .
That's an interesting dish Jay, I know the plating might have been tough to do in the fruit..but nice one to try!
yummy ! I love this too- been ages since I had this ! recipe bookmarked, Jayashree !
Looks yum. Pineapples are in season now will try making 1 helping.
Pineapple fried rice is the my all time favorite Thai dish. Looks yum
wow!!This is so interesting and must have tasted very delicious
one of my fave Thai dishes - love it!!!
Never tried fried rice with pineapple, but the addition of the sweetness from pineapple must make it absolutely yum.
Pineapple fried rice looks super inviting.
I love pineapples and this is my most favourite using it. Love it.. :) :)
That sure is tempting!must be a great combo of flavors!
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