One of the prettiest ways to serve fried rice is in a pineapple boat. The first time I was served fried rice in a pineapple boat was at a Thai Restaurant in Bangkok. It was my first visit there. I was so fascinated by the presentation and after that, for the longest time, it was Mum who makes pineapple rice for us and serves them in pineapple boats. Last evening, I told Mum it is time that I serve her this dish with no meat and just vegetables of which she prefers and I did. I was so pleased to see Mum enjoyed the rice. While I watched her eating the meal, I feel so blessed that I can cook for her. I have never been separated from my Mum ever since the day I was born. She has always been staying with me because I am her only child. Throughout my live, when I am up on the pedestal, she is there to share my joy, when I fell to the bottom, she is there to pick me up. She is my anchor! I LOVE HER SOOOO MUCH!
The unique flavors of this dish comes from the galangal (blue ginger) and the bunga kanta (phaemaria - pink rojak flower).
By the way, I have put up 2 pictures for this dish, it will be great if you guys can help me select the picture to submit to “Tastespotting”. Just leave your comment and tell me whether it is picture 1 or 2 you like, okay? Thanks a million!
1 medium size pineapple, cut into 2 halves
3 cups of cooked rice
¾ cup diced carrot
1 cup pineapple chunks
1/3 cup roasted cashew nuts
½ cup diced baby corn
½ cup cooked edamame beans, remove skin (optional)
½ cup chopped parsley
¼ cup diced spring onion, green part only
6 pcs thinly sliced red chilly
1 cube vegetable bullion stock, mashed
3 tsp chilly oil
½ tsp ground white pepper
1 tsp salt
2 tbsp soya sauce
1 egg, lightly beaten
1 tsp chopped garlic
½ cup diced white onion
1 green chilly, finely chopped
1 red chilly, finely chopped
2 tsp galangal (blue ginger), finely chopped
2 tbsp bunga kanta (phaemaria - pink rojak flower), finely chopped
First prepare the pineapple boat. Here is a link to show you how
Blanch diced carrot into boiling water for 1 min and deep into cold bath. Drain water and set aside. Heat oil in wok, add (A). Fry till fragrance and add egg. Add cooked rice and stir fry till rice is shiny. Add baby corn and pineapple chunks, soya sauce, vegetable stock, chilly oil and stir fry for 2 mins. Add edamame beans, and cashew nuts and stir fry for another min. Finally add chopped parley and mix well. Add salt and white pepper to taste. Garnish with diced spring onion slices of red chilly and serve.