In Hokkien, pineapple is “ong lai”, which means “prosperity has come”! It is a practice for the Chinese to cook or bake at least one dish with pineapple as a key ingredient during Chinese New Year. It is supposed to bring good luck and prosperity to the house. I am sharing a Pineapple Rice recipe here. Though it sounds like any other simple fried rice, when you taste it, especially when cooked with Q.B.B. ghee, you will know that it is not at all ordinary! The addition of the Q.B.B. ghee enhances the flavour and aroma of the rice. It is best to use cold cooked rice, especially rice that has been kept overnight in the refrigerator. The rice grains will firm up, separate easily and therefore will not turn mushy when fried. Ensure that the pineapple is not ripe and juicy as this will make the fried rice very wet and overly sweet.
2 medium semi-ripe pineapples
2-4 green chilli padies
6 shallots, peeled
6 cloves garlic, peeled
1 1/2 tablespoons Q.B.B. Ghee
300 g medium prawns, shelled and deveined
250 g crab meat (optional)
500 g cooked rice
1/4 teaspoon black pepper powder
1 teaspoon turmeric powder (optional)
2 teaspoons salt
150 g chopped fresh pineapple
10 g fried onion slices
1 tablespoon chopped coriander leaves
2 tablespoons pounded, roasted dried prawns or fish or chicken floss
- To make four pineapple bowls, remove any dried brown leaves from the pineapples.
- Using a sharp knife, cut the pineapples into halves, through the crown. Cut a line (as close to the skin of the pineapple as possible) down the centre of the pineapple.
- Cut wedges out from the centre line to the edge. Do this until the pineapple is hollow. Even out the rough spots with a scoop.
- Chop the cut pineapple into small pieces. Weigh about 150 g of it and keep aside for the fried rice. Eat or juice the rest.
- Mince the chilli padies, shallots and garlic cloves.
- Heat the Q.B.B. Ghee until hot in a wok. Fry the minced ingredients till fragrant.
- Add in the prawns and crab meat. Sauté well till the prawns are cooked.
- Add in the seasoning and the chopped pineapple.
- Mix well and add in the rice.
- Stir fry over a high heat for 2 minutes.
- Fill the pineapple ‘bowls’ with the cooked fried rice.
- Top with fried onions, floss and the coriander leaves. Serve immediately.