Some pineapple love...old connections...& Thailand ki yaadein!
I think people who love food and cooking are constantly reading up and trying to create new recipes and the answer to - "Aaj khane mein kya banaun?" comes very naturally to them. Fortunately, I am one of them. But I love reading up new recipes, food stories, blogs, recipe books and that gives me a lot of inspiration. Sometimes it is just an ingredient, sometimes it is a dish or sometimes it is the just the way it is presented. One of these days, I was swiping through my stories and I came across a beautiful picture by a really old friend & classmate Rhea Tibrewala. It was a sticky pineapple chicken served with rice in a pineapple shell. I instantly knew what I my weekend cook was going to be.
Whatever the dish would be, it had to hero Pineapple, had to be served in the pineapple shell and had to be Thai. Il tell you why? The pineapple shell also reminded me of my trip to Thailand and the most amazing pineapple fried rice we had there. Our Thailand trip was a very special one, it was to celebrate the pre wedding madness of one of my closest friends Harshad and his fiance Apoorva. Harshad has always been the master at picking restaurants and then the dishes. Of course, he ordered the best looking & tasting dish on the table and we all hijacked it. What memories!
Well, with the inspiration and some wonderful memories, I started curating this recipe. I always see a ton of videos before I make something. This time and every time I make Asian food it has to be Marion Grasby and also Sanjyot Keer from Your Food Lab. Find my rendition of the pineapple rice and chicken satay -
All you need ~
Pineapple - 1
Chicken Satay
Chicken - 500g (cut into thin strips)
Soy sauce - 1 tbsp
Red chilli sauce - 1 tbsp
1 inch piece ginger finely chopped
6-7 garlic cloves finely chopped
2 green chillies finely chopped
Cornflour - 1 tbsp
Vinegar - 1 tsp
White pepper powder - 1 tsp
Salt to taste
Pineapple Fried Rice
Oil - 2 tbsps
3-4 cloves of finely chopped garlic
3 spring onion bulbs finely chopped
Cashews - a handful
1 carrot finely chopped
2 baby corn cut into thin roundels
a handful of french beans finely chopped
bell peppers finely chopped
1 egg beaten
2 cups of cooked rice
Thai curry powder - 1 tbsp
Fish sauce - 1 tbsp
Soy Sauce - 1 tbsp
Fresh coriander - a handful
Thai curry powder
Turmeric powder - 1 tbsp
Bay leaves - 3
Coriander seeds - 3 tbsps
Cumin seeds - 3 tbsps
Dry ginger - 2 tsps
White pepper - 1 tsp
Dry bedki chillies - 3
Cloves - 2
Roast all the whole spices in a hot pan. Let it cool down. Blend it till you get a semi-fine powder. Store it in a jar for future use.
Method ~
1. Cut the whole pineapple into half vertically. Scoop out the pulp while making sure it is intact.
2. Use one half of the pineapple to make a pulp for the chicken and cut the other half of the pineapple into small chunks
3. Marinate the chicken using the pineapple pulp and all the other ingredients mentioned above and refrigerate it for 1/2 hour
4. For the rice, heat a wok or a kadhai with oil
5. Add the garlic and onion and saute till they turn fragrant
6. Now add the cashews and saute till they start turning golden brown
7. Add all the vegetables and stir fry for 1 minute
8. Move all the contents in the wok to one side and add a little more oil to the pan, and add the beaten egg. Let it form a nice crust at the bottom and then combine it with the other ingredients in the wok
9. Now add in the rice and the curry powder. Mix well till everything is well combined
10. Add in the fish sauce & soy sauce and mix well
11. Add a generous handful of finely chopped coriander and turn off the gas
Serve it hot in the pineapple shell with some schezwan sauce/sambal oelek, fresh cucumber & a wedge of lime.
Pro Tip - If you don't have the authentic jasmine rice which is used in Thai cuisine. All you need to do is add 1 star anise in your rice colander while cooking. You could use Mmbe Mohr, Kolam or Basmati rice using this trick.
Do try this recipe out and don't forget to tag us on your pictures on Instagram.
Whatever the dish would be, it had to hero Pineapple, had to be served in the pineapple shell and had to be Thai. Il tell you why? The pineapple shell also reminded me of my trip to Thailand and the most amazing pineapple fried rice we had there. Our Thailand trip was a very special one, it was to celebrate the pre wedding madness of one of my closest friends Harshad and his fiance Apoorva. Harshad has always been the master at picking restaurants and then the dishes. Of course, he ordered the best looking & tasting dish on the table and we all hijacked it. What memories!
Well, with the inspiration and some wonderful memories, I started curating this recipe. I always see a ton of videos before I make something. This time and every time I make Asian food it has to be Marion Grasby and also Sanjyot Keer from Your Food Lab. Find my rendition of the pineapple rice and chicken satay -
All you need ~
Pineapple - 1
Chicken Satay
Chicken - 500g (cut into thin strips)
Soy sauce - 1 tbsp
Red chilli sauce - 1 tbsp
1 inch piece ginger finely chopped
6-7 garlic cloves finely chopped
2 green chillies finely chopped
Cornflour - 1 tbsp
Vinegar - 1 tsp
White pepper powder - 1 tsp
Salt to taste
Pineapple Fried Rice
Oil - 2 tbsps
3-4 cloves of finely chopped garlic
3 spring onion bulbs finely chopped
Cashews - a handful
1 carrot finely chopped
2 baby corn cut into thin roundels
a handful of french beans finely chopped
bell peppers finely chopped
1 egg beaten
2 cups of cooked rice
Thai curry powder - 1 tbsp
Fish sauce - 1 tbsp
Soy Sauce - 1 tbsp
Fresh coriander - a handful
Thai curry powder
Turmeric powder - 1 tbsp
Bay leaves - 3
Coriander seeds - 3 tbsps
Cumin seeds - 3 tbsps
Dry ginger - 2 tsps
White pepper - 1 tsp
Dry bedki chillies - 3
Cloves - 2
Roast all the whole spices in a hot pan. Let it cool down. Blend it till you get a semi-fine powder. Store it in a jar for future use.
Method ~
1. Cut the whole pineapple into half vertically. Scoop out the pulp while making sure it is intact.
2. Use one half of the pineapple to make a pulp for the chicken and cut the other half of the pineapple into small chunks
3. Marinate the chicken using the pineapple pulp and all the other ingredients mentioned above and refrigerate it for 1/2 hour
4. For the rice, heat a wok or a kadhai with oil
5. Add the garlic and onion and saute till they turn fragrant
6. Now add the cashews and saute till they start turning golden brown
7. Add all the vegetables and stir fry for 1 minute
8. Move all the contents in the wok to one side and add a little more oil to the pan, and add the beaten egg. Let it form a nice crust at the bottom and then combine it with the other ingredients in the wok
9. Now add in the rice and the curry powder. Mix well till everything is well combined
10. Add in the fish sauce & soy sauce and mix well
11. Add a generous handful of finely chopped coriander and turn off the gas
Serve it hot in the pineapple shell with some schezwan sauce/sambal oelek, fresh cucumber & a wedge of lime.
Pro Tip - If you don't have the authentic jasmine rice which is used in Thai cuisine. All you need to do is add 1 star anise in your rice colander while cooking. You could use Mmbe Mohr, Kolam or Basmati rice using this trick.
Do try this recipe out and don't forget to tag us on your pictures on Instagram.
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