In a bowl add cubed pineapple shallots green onions chilies and cilantro.
Mix cover and set aside for 2 hours minimum OR put in the fridge overnight so that the flavors can infuse.
To cook heat a wok until it smokes. Add 2 tablespoons vegetable oil.
Add garlic and fry until golden.
Add the rice by the handful separating the grains as much as you can.
Stir well making sure all the rice is warm to the touch.
Add the fish sauce soy sauce and sugar. Mix well.
Add the pineapple mixture and stir all ingredients together. Check the taste you may need extra soy sauce or sugar.
To Serve
Fill the pineapple shells with the cooked pineapple and rice mixture. Garnish with the remaining cilantro leaves.
Also known as Khao Pad Sapparot. For more Thai recipes, visit the Blonde Thai Chef Philippa Kingsley's Web site: http://www.philippasorient.com.
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
