By Kevin Garcia
Malaysian pineapple fried rice... one bite and you'll think you've died and gone to heaven. If you have ever read any of my other articles you'll know I love Chinese food. But I have to tell you right now the combination of Chinese, Thai, and Indian flavors that abound in Malaysian cooking is amazing.
The Chinese, of course, invented fried rice but what these resilient people have done with it is almost sinful. If you can, use fresh pineapple because of the fresh taste but as well because you can use the cored half pineapple as a serving dish. Canned pineapple can be substituted as well if you can't get it fresh. Here's how I make this delicious dish.
Use eight ounces of left over rice or make some fresh and let cool. Stir fry in a little oil two cloves of finely chopped garlic and a teaspoon each of shrimp paste and chili flakes until the aroma permeates the room. Add 4 oz of shelled deveined shrimp chopped into thirds and cook until half done. Then quickly stir in the cooled rice, 4 oz of chopped pineapple, and a half tablespoon of pineapple juice. Add a tablespoon of fish sauce and a quarter teaspoon of dark soy sauce and blend well with rice. If you like you can put in some chopped cashew nuts before serving.
I like to serve this Malaysian pineapple fried rice with a nice fish curry and some steamed broccoli and hoisin sauce. Here's to happy eating!
The Chinese, of course, invented fried rice but what these resilient people have done with it is almost sinful. If you can, use fresh pineapple because of the fresh taste but as well because you can use the cored half pineapple as a serving dish. Canned pineapple can be substituted as well if you can't get it fresh. Here's how I make this delicious dish.
Use eight ounces of left over rice or make some fresh and let cool. Stir fry in a little oil two cloves of finely chopped garlic and a teaspoon each of shrimp paste and chili flakes until the aroma permeates the room. Add 4 oz of shelled deveined shrimp chopped into thirds and cook until half done. Then quickly stir in the cooled rice, 4 oz of chopped pineapple, and a half tablespoon of pineapple juice. Add a tablespoon of fish sauce and a quarter teaspoon of dark soy sauce and blend well with rice. If you like you can put in some chopped cashew nuts before serving.
I like to serve this Malaysian pineapple fried rice with a nice fish curry and some steamed broccoli and hoisin sauce. Here's to happy eating!
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