Quay Po Cooks: pineapple fried rice

Showing posts with label pineapple fried rice. Show all posts

Wednesday, October 20, 2010

Vegetarian Pineapple fried rice - Featured in Group Recipes

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!

Picture 1

Picture 2

This dish was featured on AFC Official Facebook page
on 3 January 2013

Ingredients:

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

(A)

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

Method:

First prepare the pineapple boat. Here is a link to show you how

http://thaifood.about.com/od/thairecipesstepbystep/ss/pineappleboat.htm

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.

A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.