Vegetarian Pineapple Fried Rice

"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."

Incredients

• 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 gelangga, finely chopped 
• 2 tbsp bunga kantan, finely chopped 

How to make it

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• 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.

Cheese Chili with Rice

Ingredients

1 medium onion, minced
1 clove garlic, minced
2 Tbs. butter or margarine
1 can (8 oz.) stewed tomatoes, mashed
1 can (16 oz.) kidney beans, undrained
2 Tbs. hot chili sauce or more – to taste
1 cup shredded sharp Cheddar cheese
Salt to taste
Hot cooked rice

Directions

1. In saucepan saute onion and garlic in butter until onion is tender.
2. Ad tomatoes, beans and chili sauce. Bring to boiling and simmer, uncovered, for 10 minutes.
3. Remove from heat. Add cheese (reserve a little for garnish) and stir until melted. Add salt to taste.
4. Serve chili in soup bowls with scoops or mounds of rice in the centver, topped with shredded cheese.

Comments
Chili can be made ahead and reheated. Add cheese just before serving. Hot chili sauce. Chili powder to taste can be substituted for hot chili sauce.

Indian Cabbage Fry

Ingredients

• 250g cabbage
• 1 medium onion
• 2 small tomatoes
• 1 inch of ginger
• 2 Garlic cloves
• 2 Green chillis
• A pinch of Turmeric
• 1 Tbl spoon Chilli powder
• 2 Tbl spoons oil
• Salt

Preparation

1) Wash and cut cabbage finely
2) Cut 1 inch of ginger and 2 Garlic cloves very very fine
3) Cut 1 medium onion, 2 small tomatoes, and 2 Green chillis finely

Cooking process

1) In a pan heat oil and fry ginger and garlic pieces for 10 seconds
2) Add cut onions and chillies and fry for 2 minutes
3) Add cut cabbage and to it add A pinch of Turmeric, 1 Tbl spoon Chilli powder, and salt and cook for 10 minutes covering the dish
4) Now add cut tomatoes and cook for 5 more minutes
5) Serve with plain rice or chappati