Post by demiurge on Jun 30, 2008 1:24:15 GMT 8
Serves 2
[glow=red,2,300]Ingredients:[/glow]
1 pineapple large
2 cups rice (short grain)
150grams of peeled prawns
150grams of cubed pancetta or bacon bits if u can't find
2 Sticks of spring onion
2 Eggs
1 1/2 Cloves of garlic
Vegetable Oil
Mild Madras Curry Powder
Black Pepper
White Sugar
[glow=red,2,300]Preparation[/glow]
1. Cook rice, let cool set aside
Preparing the Husk
2. Slice out half the pineapple with the crown still attached to one of the halves.
3. Using knife/spoon take out ALL the pineapple flesh, use spoon to make sure only skin is left. The remaining pineapple husk should be dry on the inside and set aside.
4.Slice pineapple flesh to cubes and set aside.
Making the filling
5. heat up a pan with oil then add chop garlic to be fried.
6. add pancetta, chopped up spring onion and prawns to the garlic and fry untill cooked. Then set mixture aside.
7. Scramble eggs and place it in a cold pan with a bit of oil. Heat up the eggs (the objective is to make a very thin sheet of scrambled egg which has a particularly nice texture thai style)
8. Add rice over the thin sheet of egg and stir fry mix the egg with rice
9. Add small palm full of curry power and sugar to the rice. Keep stir frying.
10. Add the pancetta, prawn, onion mix to the rice and stir fry.
11. Add pineapple cubes, not too many. Just a quarter of what u made earlier if not less.
Plating
11. Pack the fried rice into the pineapple husk prepared eairlier with the lid on.
12. Put the filled husk into an oven and bake at 250 celcius until the pineapple chars a bit.
(pictures soon?)
[glow=red,2,300]Ingredients:[/glow]
1 pineapple large
2 cups rice (short grain)
150grams of peeled prawns
150grams of cubed pancetta or bacon bits if u can't find
2 Sticks of spring onion
2 Eggs
1 1/2 Cloves of garlic
Vegetable Oil
Mild Madras Curry Powder
Black Pepper
White Sugar
[glow=red,2,300]Preparation[/glow]
1. Cook rice, let cool set aside
Preparing the Husk
2. Slice out half the pineapple with the crown still attached to one of the halves.
3. Using knife/spoon take out ALL the pineapple flesh, use spoon to make sure only skin is left. The remaining pineapple husk should be dry on the inside and set aside.
4.Slice pineapple flesh to cubes and set aside.
Making the filling
5. heat up a pan with oil then add chop garlic to be fried.
6. add pancetta, chopped up spring onion and prawns to the garlic and fry untill cooked. Then set mixture aside.
7. Scramble eggs and place it in a cold pan with a bit of oil. Heat up the eggs (the objective is to make a very thin sheet of scrambled egg which has a particularly nice texture thai style)
8. Add rice over the thin sheet of egg and stir fry mix the egg with rice
9. Add small palm full of curry power and sugar to the rice. Keep stir frying.
10. Add the pancetta, prawn, onion mix to the rice and stir fry.
11. Add pineapple cubes, not too many. Just a quarter of what u made earlier if not less.
Plating
11. Pack the fried rice into the pineapple husk prepared eairlier with the lid on.
12. Put the filled husk into an oven and bake at 250 celcius until the pineapple chars a bit.
(pictures soon?)