*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Fruits                           Rice
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Pineapple, sweet & juicy
      2/3   tb           Chopped shallots (purple
      1/2   tb           Grated ginger
      3/4                Red chilis finely julienned
    2                    Green of 2 spring onions,
                         -coarsely chopped
    1       tb           Chopped coriander/cilantro
    2       tb           Dried shrimp
      2/3   tb           Garlic, coarsely chopped
    1       tb           (to 2) fish sauce
    1       t            Sugar
    2       c            Steamed rice, cold (garnish)
                         Coriander leaves  (garnish)
   Cut the pineapple in half lengthwise, and scoop out
   the fruit (my wife uses a curved “grapefruit knife”,
   but any knife will do...) then chop it into bite sized
   Put the fruit in a bowl and add the shallots, chili,
   ginger, scallion and coriander, mix and set aside. Add
   a pinch of salt to bring out the juice...
   In a wok, heat about a tablespoon of oil, and stir fry
   the shrimp until crispy, and the oil is aromatic.
   Remove the shrimp with a slotted spoon and drain, then
   set aside.
   Add a further tablespoon of oil, and stir fry the
   garlic until golden brown. Add the rice, and stir
   thoroughly. Add the fish sauce and sugar, and continue
   stirring. When the rice is heated through, add the
   pineapple mixture and cooked shrimp, and stir until
   thoroughly heated through.
   Pour the mixture into the pineapple shells, garnish
   and serve.
   Note: if you prefer fried rice to be darkish brown in
   colour, then replace half the fish sauce with dark
   sweet soy sauce.
   Variation: do not cook the fruit mixture. Instead put
   the fruit mixture and the stir fried rice in the
   fridge (separately) and chill all the ingredients,
   then just before serving mix them and put them in the
   pineapple skins. If you are serving cold then you can
   also add a few mareschino cherries as garnish. This
   cold variant makes an excellent counterpoint to hot
   curries and spicy chilli dishes on a hot day (and it
   gets *hot* here I can assure you, with the shade
   temperature topping 40 celsius on many a day.)
   This is an unusual recipe for Thai food because it is
   essentially a vegetarian dish - they are not common in
   Thailand, where even nominally vegetarian dishes often
   have quite a large amount of meat. This one has a
   little dried shrimp, and the true vegetarian could
   easily leave that out.
   It is also unusual in that it is rather a theatrical
   dish: though the theatricality comes from a Thai
   habbit of frugality, and perhaps a desire to have less
   dishes to wash!
   For two people you need a medium sized pineapple:
   choose carefully it should be sweet and juicy.
   From colonel@korat1.vu-korat.ac.th Sat Feb 10 12:14:52
   1996 Colonel Ian F. Khuntilanont-Philpott
   Systems Engineering,
   Vongchavalitkul University,
   Korat 30000, Thailand
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