Tuesday 18 June 2013

I Am The Living One

I cooked some Thai inspired dishes recently.  Pineapple Fried Rice, Roast Duck Salad with Lychee and Pomelo and Spicy Fish Mousse (Otah)

 Pineapple Fried Rice
Sometimes you think you are a pro in the kitchen, you can whip up a dish easily with just a glance at the recipe. But you are proven wrong. Take this Thai Pineapple Rice for instance, Garlic and shallots were nearly burnt, sauce was poured in too early and rice was mixed before the chicken and prawns were fried! All this spelled DISASTER but thankfully it tasted not too bad though lacking in pineapple flavour.
I have bought a fresh pineapple for this dish and it is more for presentation purpose than to use the fresh pineapples to cook.  If I had followed the recipe closely, and do it accordingly, I would say this recipe is a keeper.
I have used less tumeric and more rice and the rest of ingredients are all estimated. However, I think canned pineapple is a better choice because the juice and flesh are sweeter. My rice also lacked  pineapple flavour(added more belacan, I read as 1 tablespoon) or it could be due to the burnt garlic and shallot (most likely both)
I have to try this again to know and for sure I will follow the recipe to the tee.

Thai Pineapple Rice
Adapted from Noobcook
serves 2-3

1 tsp tumeric powder
1 tbsp pineapple juice
1 tbsp fish sauce
1 tbsp ikan bilis or chicken seasoning powder(chicken seasoning powder)
350g cooked long grain rice, refrigerated overnight
2 tbsp cooking oil
30g butter3 shallots, peeled and minced
3 garlic cloves, peel and minced
1 heaped tsp shrimp paste
6 prawns peeled, de-veined and diced
100g boneless chicken breast, cut to bite-sized pieces: marinate with 1/2 tsp sesame oil and 1/4 tsplight soy sauce(chicken thigh)
100g diced pineapple, fresh or canned(fresh)
2 tbsp roasted cashew nuts
2 tbsp dried raisins
pork or chicken floss(omitted)


  • Combine tumeric, pineapple juice, fish sauce and seasoning powder in a non stain bowl. Mix well and set aside.
  • Heat oil and butter in wok, stir fry shallot and garlic for about 30 seconds or until the shallots start to soften.
  • Add shrimp paste, stir fry for about 1 minute until you smell the pungent aroma.
  • Add chicken and stir fry until they just turn opaque. Add prawns, stir fry until semi-cooked .Add rice and pour the sauce over. Stir fry until the rice grains are dry and evenly-coasted in the sauce. 
  • Add pineapple, cashew nuts, raisins and stir fry for another minute or two. Ladle pineapple rice to serving bowl and garnish with meat floss and coriander.

  • Roast Duck Salad with Lychee and Pomelo

    I love this salad. It has all the Thai elements. Sweet, sour and spicy. You can use any salad leaves you like. The star is the dressing. Always taste and adjust to your liking before tossing and serving.

    Ingredients for the Dressing(Nahm jim)
    Gourmet Traveller
    serves 4

    2 small red birdseye chillies
    1 small garlic clove
    2 tsp light palm sugar, or to taste
    2 tbsp lime juice, or to taste
    2 tbsop fish sauce, or to taste

    1 roast duck breast, deboned (store bought)
    A bag of mix salad leaves
    coriander leaves
    fresh sliced chillies
    lychee, use canned if fresh not available

    Pound chilli and garlic to a coarse paste in a mortar and pestle, stir in remaining ingredients and set aside.
    Add nahm jin to salad, roast duck, lychee and pomelo. Toss and serve.

    Spicy Fish Mousse

    A Thai inspired steamed otah with a distinct kaffir leaf fragrance and a lighter texture.  The Singapore or  certain Malaysian style  are usually blended with some spices and are grilled. I like this version very much.

    Spicy Fish Mousse(Otah)

    300g or more horse mackeral, or batang fish
    200g fish paste
    1 tablespoon fish sauce
    3 tablespoon of chilli paste*
    2 tablespoon corn flour
    1/4 tsp sugar
    1/2 cup thick coconut milk
    5 kaffir leaves, finely sliced
    A dash of pepper

    Extra finely shredded kaffir leaves for garnishing


    • Scrape out fish meat and mix with fish paste. Into a mixing bowl, add fish sauce, chilli paste,corn flour, coconut milk and kaffir leaves. Mix thoroughly until well blended. 
    • Lay a blanched banana leaf at the bottom of a small steaming tray. Pour mixture onto the tray and steam for 15 minutes.
    • Grill the cooked mousse for another 15 minutes at 200C.(optional step if you prefer firmer texture)
    • Garnish with finely shredded kaffir leaves.
     *Chilli paste of red chillies, lemon grass and kaffir leaves, garlic and shallots,salt and oil.

    I am the Living One; I was dead, and now look, I am alive for ever and ever!  Revelation 1:18

    1 comment:

    1. Hi Lian, like you I always buy fresh pineapple when I make Thai pineapple fried rice as I just love serving the rice in the hollowed out pineapple.


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