Exotic Herbs of Southeast Asia's Cuisine

The Exotic Pantry: Unveiling the Unique Herbs of Southeast Asian Cuisine

    Welcome to a culinary journey where we unlock the secrets of the exotic pantry that defines Malaysian and Southeast Asian cooking. From the vibrant markets of Malaysia to the bustling streets of Thailand & Indonesia, a treasure trove of unique herbs, spices, and ingredients awaits, ready to transform your cooking into an authentic feast for the senses. In this post, we'll explore these culinary jewels, their uses, and how they contribute to the rich, complex flavours characteristic of this region's dishes. 

THAI PUMPKIN CURRY

     Thai Pumpkin Curry is a popular Thai style Curry prepared with Red Curry Paste and Coconut Milk. Curry Pastes serves as a basic component of Thai cuisine and they are used as the base for many Thai Soups, Curries, and Stir-fries. This Thai Pumpkin curry is an authentic recipe prepared with freshly pound Thai Red Curry Paste.
      The secret behind the most authentic and flavour filled fragrant Thai Curry Paste is that they are traditionally pounded in a Mortar and Pestle. Though a cumbersome and slightly time-consuming process, the results are quite rewarding that we would never opt for grinding the ingredients in a Mixer-grinder/Food processor. The reason behind is that the slow method of pounding the ingredients in a Mortar and Pestle releases the natural oils from the ingredients giving out an overwhelming taste and flavour.
      Thai Pumpkin Curry is usually prepared along with Chicken/Pork/Shrimps in the Curry.  But in this recipe, I have used only the Yellow Pumpkin.  This Curry is very mild with notes of flavours from the herbs and aromatics. The mild and natural Sweetness of the Pumpkins and Coconut Milk gives a unique taste to this Curry. This is one dish that tastes great the next day and it is because the longer you simmer it or reheat it, the curry gets thicker and the pumpkin absorbs the flavours along with few pieces of Pumpkins getting dissolved into the Curry making it more tastier and flavour filled.

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Cuisine - Thai
Course - Side Dish
Spice Level  - Low - Medium
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 30 - 45 Minutes
Cooking Time - 15 -20 Minutes

HOW TO COOK THAI PUMPKIN CURRY

INGREDIENTS :

Pumpkin - 1 Cup
Birds-eye Chillies - 1 No.
Fish Sauce - 1 Tbspn
Kaffir Lime Leaves - 5-6 Leaves
Thai Basil - Few
Coconut Milk - 11/2 Cups

For Red Curry Paste :

Dry Red Chillies - 6-8 Nos.
White Peppercorns - 3 Tspn
Cumin Powder - 1/2 Tspn
Coriander Powder - 1/2 Tspn
Shallots - 4-5 Nos.
Garlic - 8-10 Cloves
Belacan(Shrimp Paste) - 1/2 Tspn
Fresh Coriander Root - 1 Tbspn
Lemon Grass - 1 Stalk
Galangal - 1" Piece
Kaffir Lime Peel - of 1/2 Lime
Salt - To Taste
Gula Melaka(Palm Sugar) - 1 Small Piece

METHOD :

For Red Curry Paste :

• Pestle and Mortar work well for the process.
• First pound the dry ingredients, starting with White Peppercorns until they are finely ground.
• Follow it with Cumin Powder and Coriander Powder.
• Pound all the ingredients together until they are finely ground.  
• Once done, empty it from the Mortar into a bowl and keep it aside.
• Soak Dry Red Chillies in hot water for about 10-15 Minutes.
• Cut the soaked Dry Red Chillies into small pieces and pound them adding a teaspoon of Salt with a Mortar and Pestle.
• Pound the Dry Chillies for about 5-8 minutes or until they are finely ground and the natural Oils from the Chillies are fully released.
• Once the Dry Chillies are pound well, add finely chopped Shallots, Garlic, Lemon Grass, Galangal, Fresh Coriander Roots and Kaffir Lime Peel into the Mortar.
• Pound all the ingredients until they are ground into a fine paste.
• The Paste should be finely ground without any lumps.
• Finally add the Shrimp Paste, Palm Sugar and mix well.
• Adjust the amount of Salt if necessary.
• Remove the Thai Red Curry Paste from the Mortar and keep it aside.

For Thai Pumpkin Curry :

• Cut Pumpkin into wedges along the groves.
• Remove the skin and seeds.
• Cut the Pumpkin into 1" Cubes.
• Pour half of the Coconut Milk into a deep Pan.
• Add the Red Curry Paste to the Coconut Milk and mix well.
• Boil this on a low flame for few minutes stirring occasionally until Oil separates from the mix and the raw flavour goes.
• Add Pumpkin Cubes along with the rest of the Coconut Milk and water.
• Drizzle Fish Sauce and mix well.
• Cook this over a low flame until Pumpkins turn soft.
• Add thinly sliced Birds-eye Chilli, Kaffir Lime Leaves, Thai Basil to the Thai Pumpkin Curry.
• Give a quick stir and immediately switch off the flame.
• Serve this thick & creamy Thai Pumpkin Curry with steamed Fragrant Rice.

NOTES :

• Yellow Pumpkin/Winter Squash suits best for this Thai Pumpkin Curry.
• Can also add 1/2 a Cup of Chicken Pieces/Pork/Shrimps along with Pumpkins in this recipe.
• White Peppercorns gives a nice flavour keeping the spiciness mild without changing the colour of Thai Red Curry Paste.
• Can Substitute it with White Pepper Powder.
• Adjust the amount of Fish Sauce to suit your preference.
• Adjust the number of Dry Chillies to suit your spice level.
• Thai Pumpkin Curry should be Creamy and thick with a mild sweetness from the pumpkin.
• So add Coconut Milk as you prefer and adding Palm Sugar is truly optional.
• Can use fresh Coconut milk or store bought.
• For HOW TO MAKE FRESH COCONUT MILK, Click here...

THAI STEAMED TAPIOCA IN COCONUT MILK ( MONTAD CHUAME)

     

    If you want to indulge in an intricate array of Desserts laced with Coconut Milk then it has to be Thai Desserts.  Though a handful of these desserts originated in the Palace, these desserts gradually found its way into the streets for a common man to enjoy.     Thai meals are a delicacy of its own and it is incomplete without a Classic Thai Dessert. Thai Mango Sticky Rice, Red Rubies in Coconut Milk, Pumpkin Custard are popular Thai Desserts around the world, but Thai Cuisine brings out a new angle to Sweets and desserts.  Thai Desserts colloquially called Khanom Thai are mostly a combination of Sticky/Glutinous Rice/Rice Flour, Tropical Fruit, Coconut Cream, Sweet Syrups prepared with Sugar/Palm Sugar.
      I have always had Tapiocas as a savoury dish.  When I saw this dessert at a local Food Court, I was literally fascinated by the combination - Steamed Tapiocas and Coconut Cream/Milk. I love the local Malaysian Kuihs they prepare with Tapiocas, Sweet Potatoes and Yellow Pumpkins, but all have an intricate and complex texture.  But this Thai Steamed Tapioca in Coconut Milk(Montad Chuame) seemed quite easy and with guessable ingredients, it made my work easy. Steam Cooked Tapiocas are simmered in Sugar Syrup and served with a hearty drizzle of  Coconut Cream. This Thai Steamed Tapiocas in Coconut Milk locally called Montad Chuame is pure bliss in your mouth! Soft & Sweet Tapiocas with mild Sweetness and note of Pandan essence and richness from the Coconut Milk/Coconut Cream makes this simple dessert an utter delicacy.



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Cuisine - Thai, Southeast Asian
Course - Dessert
Difficulty -Easy
Serves -2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 30-45 Minutes

HOW TO COOK THAI STEAMED TAPIOCA IN COCONUT MILK  ( MONTAD CHUAME)

THAI STEAMED TAPIOCA IN COCONUT MILK( MONTAD CHUAME)

INGREDIENTS :

Salt - a Pinch.

For Candied Tapiocas :

Steam Cooked Tapiocas - 1/2 Kg
Sugar/Palm Sugar - 3/4 Cup - 1 Cup
Water - 1 Cup
Pandan Leaves/Screwpine Leaves - 1 Leaf
Yellow Food Colouring -2-3 Drops(Optional)

Coconut Milk for Thai Steamed Tapioca in Coconut Milk :

Thick Coconut Milk - 1 - 11/2 Cups
Sugar - 2-3 Tbspn
Salt - a Pinch
Pandan Leaf/Screwpine Leaf - 1 Leaf(optional)


For more DESSERTS, Click here...

• Peel the Tapioca and wash it.
• Then cut it into pieces of the desired size.
• Wash it well until the water runs clear.
• Boil tapioca in water by adding salt and turmeric powder.
• Cook until the pieces are soft.
• Drain and discard the water.

 

For Candied Tapiocas:

• Combine Sugar & Water in a Sauce pa.
• Tie up a Pandan Leaf(Screwpine Leaf) along with few drops of Yellow food colouring and add it into the Sugar Mixture.
• Boil the Sugar Mixture until the Sugar is well dissolved, stirring at regular intervals.
• Once the Sugar is well dissolved, carefully add steam cooked Tapiocas into the Sugar Syrup.
• Cook this on a very low flame until the Steamed Tapiocas absorb the sweetness and turn slightly transparent.
• Switch off the flame and leave it aside.

 

Coconut Milk for Thai Steamed Tapioca in Coconut Milk :

• Add Sugar and a pinch of Salt to the Coconut Milk and mix well.
• Tie up a Pandan Leaf(Screwpine Leaf) and add it into the coconut milk.
• Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
• Lower the flame and boil for another 2-3 minutes.
• Switch off the flame.
• Discard the Pandan Leaf(Screwpine Leaf) from the Coconut Milk.

Combining the Ingredients for Thai Steamed Tapiocas in Coconut Milk:

• Take a few pieces of Candied Tapiocas and place it on a serving plate.
• Let the Tapiocas be hot.
• Pour 3/4 the amount of Warm Coconut Milk over the Candied Tapiocas.
• Let it sit for about 5-7 Minutes
• Let the Candied Tapiocas absorb the Coconut Milk.
• Drizzle the rest of the Coconut Milk just before serving the Thai Steamed Tapioca Dessert(Montad Chuame).
• Serve Thai Steamed Tapioca in Coconut Milk(Montad Chuame) warm or chilled.

NOTES :

• Let the Steamed Tapiocas and Coconut Milk be hot when they are mixed together.
• This will enable the Tapiocas to absorb the Coconut Milk.
• Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
• Adding Pandan Leaf/Screwpine Leaf to the Coconut Milk is truly optional.
• This is a mildly sweet dessert. Adjust the amount of Sugar to suit your Sweet Tooth.
• I have used Thick Coconut Milk in the recipe(home-made).
• Can use Coconut Cream instead of Coconut Milk.
• Adding Food Colour to Steamed Tapioca is purely optional.

________________________________________________________________________________

Important : Food Safety 

• Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
• So peel and wash it thoroughly with enough water.
• Also, can soak them in water overnight and then discard the water and wash them again before cooking.
• Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
• These steps ensure that the little amount of toxin present in it are removed.

      *Cyanogenic glycosides present in tapioca,  releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated

 What is Thai Mango Sticky Rice

TOM YUM FRIED BIHUN(RICE NOODLES)

 

    Tom Yum Bihun or Tom Yum Rice Noodles is a simple stir fry prepared with Rice Noodles & Tom Yum Paste. This flavour-filled noodles recipe is famous for its light, sweet yet savoury and sourish taste. Certainly very appealing for those who enjoy Thai food & especially this Noodle recipe is for the ones who love Tom Yum. What’s more, it is so easy to prepare this delicious dish.  
 

    Locally, Rice Noodles/Rice Vermicelli is called “Bihun” or “Beehoon” or “Meehoon”. During my initial days in Malaysia I have literally fumbled upon the names and it took some time for me to literally know what all these Bihun, Mee Hoon all mean. And as I said before I was awestruck by the variety of Noodles available in the local market. Rice Noodles are usually dry ones and comes in thin and bundled together in a packet. It is inexpensive and easy to cook. I even use these Rice Noodles to make Lemon Sevai. Though a bit of All-purpose flour is present in these Rice Noodles, the texture and taste do total justice to Sevai Recipe too.
 

    Well, coming back to Tom Yum, it is a dish, so synonymous with Thai Food. As such, it found its origin in Thailand and Laos. But it has found its way and popularity in almost all South East Asian Countries like Malaysia, Singapore, Indonesia, Brunei and Cambodia. All the more it is one of the most sought Thai Food around the world.

    I feel that Thai food is so versatile, created to appeal to all six senses, not only with overwhelming flavours but also with fragrant aromas and visually pleasing presentations. Least to mention the fiery heat from their indigenous Thai Chillies.  Thai food combines pungent herbs and condiments like Garlic, Galangal, Lemongrass, Kaffir limes, Thai Basil, Fish sauce and Shrimp Paste gracefully, that no one taste of a particular ingredient overpowers the other. Thai Cuisine has a beautiful combination of Sweet, Sour, Spicy and Salty tastes, equally balanced that it makes the food vibrant with flavours.  

    Just one dish, 'TOM YUM' is more than enough to justify the overall feeling and taste of Thai Food. If you are a fan of Tom Yum Soup, then I am sure that you would love this Tom Yum Fried Rice Noodles too. With more concentrated flavours of the Tom Yum comes from the special notes of Citrusy flavours from Lemon Grass, Lime and Kaffir Lime Leaves. But the overpowering flavour comes from the Thai Chilli Paste and the Fish Sauce used in Tom Yum Fried Bihun(Rice Noodles).

For TOM YUM SOUP & TOM YUM FRIED RICE, Click here...


Cuisine - Thai
Course - Main
Spice Level  - Spicy
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 25 -30 Minutes

For more Recipes from THAI CUISINE, Click here...

HOW TO MAKE TOM YUM FRIED BIHUN (RICE NOODLES)

TOM YUM FRIED BIHUN(RICE NOODLES)

INGREDIENTS:

For Tom Yum Fried Bihun(Rice Noodles):

 

Rice Noodles - 400 Gms

Eggs - 2 Nos.

Shrimps - 10-12 Nos.

Mushrooms - 5-6 Pieces

Onions - 1 No.

Garlic - 3-4 Cloves

Tomato - 1 No

Bird's Eye Chillies - 2 Nos.

Bean Sprouts(Taugeh) - a handful

Chicken Stock Powder - 1 Tspn

Oil - 3 Tbspn

 

 

For Tom Yum Paste:

 

Thai Chilli Paste - 3 Tbspn

Galangal - 5 Slices

Lemon Grass - 2 Stalks

Kaffir Lime Leaves - 5 Leaves

Thai/Bird's Eye Chillies - 3-4 Nos.

Fish Sauce - 1 1/2 Tbspn 

Soy Sauce - 1 1/2 Tbspn 

Lime Juice - 2 Tbspn

Salt - To Taste

Sugar - 1 Tspn 

 

To Garnish:

 

Spring Onions - Few

Coriander Leaves - Few.

 

 

METHOD: 

 

TOM YUM FRIED BIHUN(RICE NOODLES)

For Tom Yum Paste:

 

• Cut Lemon Grass Stalks into small pieces, use just the white part of it.
• Remove the centre rib and thinly Slice Kaffir Lime Leaves.
• Peel and thinly slice Galangal.
• Pound the above ingredients along with Thai Chillies into a fine paste in a Stone Mortar and Pestle.
• Add the remaining ingredients mentioned under 'For Tom Yum Paste' to the ground paste and mix well.

 

NOTE: *Alternatively, grind all the ingredients in a mixer-grinder/blender with very less water into a fine paste. 

For Tom Yum Fried Bihun: 

 

• Soak rice vermicelli for about 30 minutes or till soft and drain well. 
• Peel, De-vein and Clean the Shrimps.
• Heat 2 Tspn of Oil in a large pan, fry or scramble the Eggs.  
• Remove it from the pan and keep it aside.
• Heat the remaining oil and sauté finely chopped Onions, Garlic and Thai Chillies until onions turn translucent. 
• Next add the sliced Lemon Grass, kaffir leaves & give a quick stir,
• Add finely chopped Tomatoes and cook until it turns soft.
• Add in the Shrimps and Mushrooms to the above and toss it briefly in low flame or until Shrimps are cooked. 
• Dish out and set aside.
• Reheat wok on medium heat, & add in some more oil.
• Add in the ground Tom Yum paste and fry for a while.
• Stir fry until aromatic and make sure it doesn’t burn.
• Quickly add enough hot water into the paste mixture and bring to a boil. 
• Next, add chicken stock powder and mix well. 
• Add the soaked Rice Noodles to the above. 
• Use a pair of long chopsticks/tongs to loosen up the Rice Noodles.
• Mix & stir well until each strand of Rice Noodle is well coated into the Tom Yum Paste.
• Now, Push aside the Rice Noodles & add in the bean sprouts and thin strips of Carrots. 
• Now gently cover the Bean Sprouts & carrots with a few scoops of Rice Noodles.
• Let cook for 1 minute. Then toss and mix well. 
• Now add the dished out Shrimps & mushroom to the wok & give a quick stir.
• Stir in the Scrambled Eggs to the Rice Noodles. 
• Adjust the seasonings. 
• Fry it on a high flame for a minute or two.
• Switch off the flame. 
• Garnish Tom Yum Fried Bihun(Rice Noodles) with Spring Onions and Coriander Leaves.
• Serve Tom Yum Fried Bihun(Rice Noodles) hot with any side dish of your choice.
• Tom Yum Fried Bihun goes well with Thai Style Fried Egg, Pandan Chicken etc.,

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TOM YUM FRIED BIHUN(RICE NOODLES)

 

NOTES:

 

• Soak the Rice Vermicelli for at least 20-30 Minutes & drain well before adding it into the recipe.
• Tom Yum Fried Bihun recipe has a lot of Sauces in it, so adjust the salt in the recipe.
• Also, make sure to saute the Sauce until oil separates from it, this is to ensure that it's less saucy and more flavourful.
• Adjust the amount of Thai Chillies to suit your spice level.
• Can add any vegetable of your choice to this Fried Bihun Recipe.
• Can substitute Shrimps with Chicken Pieces, Fish, Fish Cakes or any other Seafood. 
• Can fry the Eggs and use them as a side dish or scramble them up and mix along with the fried bihun.  

TOM YUM FRIED RICE

 

     Tom Yum is a dish, so synonymous to Thai Food.  As such, it found its origin in Thailand and Laos. But it has found its way and popularity in almost all South East Asian Countries like Malaysia, Singapore, Indonesia, Brunei and Cambodia. All the more it is one of the most sought Thai Food around the world.
     I feel that Thai food is so versatile, created to appeal all six senses, not only with overwhelming flavours but also with fragrant aromas and visually pleasing presentations.  Least to mention the fiery heat from their indigenous Thai Chillies.
     Thai food combines pungent herbs and condiments like Garlic, Galangal, Lemongrass, Kaffir limes, Thai Basil, Fish sauce and Shrimp Paste gracefully that no one taste of a particular ingredient overpowers the other.  Thai Cuisine has a beautiful combination of Sweet, Sour, Spicy and Salty tastes well balanced that it makes the food Vibrant.
     Just one dish 'TOM YUM' is more than enough to justify the overall feeling and taste of Thai Food. If you are a fan of  Tom Yum Goong, then I am sure that you would love this Tom Yum Fried Rice, with more concentrated flavours of the soup in it with a special note of Citrusy flavours from Lemon Grass, Lime and Kaffir Lime Leaves.  But the overpowering flavour comes from the Thai Chilli Paste and the Fish Sauce used in Tom Yum Fried Rice.

For more FRIED RICE RECIPES, Click here...

Cuisine - Thai
Course - Main
Spice Level  - Spicy
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 15 -20 Minutes

HOW TO MAKE TOM YUM FRIED RICE

INGREDIENTS :

For Tom Yum Fried Rice :

Jasmine Rice  - 2 Cups(Cooked)
Eggs - 2 Nos.
Shrimps - 10-12 Nos.
Mushrooms - 5-6 Pieces
Onions - 1 No.
Garlic - 3-4 Cloves
Tomato - 1 No
Bird's Eye Chillies - 2 Nos.
Oil - 3 Tbspn

For the Sauce :

Thai Chilli Paste - 3 Tbspn
Galangal - 5 Slices
Lemon Grass - 2 Stalks
Kaffir Lime Leaves - 5 Leaves
Thai/Bird's Eye Chillies - 3-4 Nos.
Fish Sauce - 1 1/2 Tbspn 
Soy Sauce - 1 1/2 Tbspn 
Lime Juice - 2 Tbspn
Salt - To Taste
Sugar - 1 Tspn 

To Garnish :

Scallions - Few
Coriander Leaves - Few.

 

METHOD : 

For the Sauce :

• Cut Lemon Grass Stalks into small pieces, use just the white part of it.
• Remove the centre rib and thinly Slice Kaffir Lime Leaves.
• Peel and thinly slice Galangal.
• Pound the above ingredients along with Thai Chillies into a fine paste in a Stone Mortar and Pestle.
• Add the remaining ingredients mentioned under 'For the Sauce' to the ground paste and mix well.

NOTE: *Alternatively, grind all the ingredients in a mixer-grinder/blender with very less water into a fine paste.

For a detailed recipe of how to cook Jasmine / Fragrant Rice, click here...

NOTES :

• Any fragrant long-grained rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep them refrigerated.
• Tom Yum Fried Rice has a lot of Sauces in it, so make sure that the cooked rice is quite dry.
• Also, make sure to saute the Sauce until oil separates from it, this is to ensure that it less saucy and more flavourful.
• Adjust the amount of Thai Chillies to suit your spice level.
• Can add any vegetable of your choice in this Fried Rice.
• Can substitute Shrimps with Chicken Pieces, Fish or any other Seafood. 
• Can fry the Eggs and use them as a side dish or scramble them up and mix along with the fried rice. 

THAI PINEAPPLE FRIED RICE

     Thai Pineapple Fried Rice called Khao op Sapparot in Thai is one of my favourite Thai dishes. Best about this Thai Pineapple Fried Rice is its bright yellow hue and the way it is served.  It is usually served in a pineapple bowl which gives a cheerful tropical feel to the dish.  This is a fancier version of Fried Rice which has Cashewnuts and Raisins in it. The aroma of Jasmine Rice, the slight sweetness from the Pineapple and nuts adds a special note to this beautiful dish.
    Thai Pineapple Fried Rice is traditionally prepared with fresh pineapples, canned pineapples can also be used for the purpose. If using a fresh pineapple, cut into halves and scoop out the flesh carefully from inside leaving the outer skin intact and you will be rewarded with a beautiful pineapple bowl to serve out Thai Pineapple Fried Rice.
     Fried Rice is ubiquitous to the region from which it originates.  So the taste, flavour, type of rice and sauces used for the dish varies from region to region.  Any Long grained variety of rice suits best for Fried Rice, but Thai Cuisine uses their unique Jasmine Rice, which is aromatic long-grained and slightly stickier.  Most of their fried rice recipes are flavoured with Fish Sauce (Nam Pla) rather than with soy sauce.

For more FRIED RICE RECIPES, Click here... 

Cuisine - Thai
Course - Main
Spice Level  - Low
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 15 -20 Minutes

HOW TO COOK THAI PINEAPPLE FRIED RICE        KHAO OP SAPPAROT

INGREDIENTS :

For Thai Pineapple Fried Rice :

Jasmine Rice - 11/2 Cups
Prawns / Chicken Pieces - 150 Gms
Eggs - 2 Nos.
Pineapple - 100 Gms
Shallots - 3 Nos.
Garlic - 3 Cloves
Bird's Eye Chillies - Few
Dried Shrimp Paste (Belacan) - 1 Tspn
Cashew nuts - 2 Tbspn
Raisins - 1 Tbspn
Oil - 2 Tbspn
Butter - 2 Tspn

For Sauce :

Turmeric Powder - 1 Tspn
Pineapple Juice - 1 Tbspn
Soy Sauce/Fish Sauce - 1 Tbspn
Chicken Seasoning Powder - 1 Tbspn
Salt - To Taste
Sugar -  A Pinch

METHOD :

• Mix the Ingredients mentioned under 'For Sauce' in a bowl and keep it aside.
• Dice the Pineapple into bite sized pieces.
• Clean and cut the Chicken into small pieces.  
• Clean, remove shells and devein the Prawns.
• Heat a little oil in a pan and scramble the eggs with a dash of salt and keep it aside.
• Dry toast the Dried Shrimp Paste until aromatic.
• Heat the butter in a pan and roast the Cashew nuts, sprinkle some salt over it and keep it aside.
• In the remaining butter fry the Raisins for few minutes.
• Heat Oil and Butter in pan, saute Shallots, Bird's Eye Chillies and Garlic until shallots turn translucent.
• Add the toasted Dried Shrimp Paste and give a quick stir.
• Add in the Chicken pieces and fry for a while, add Prawns and fry them until they are 1/2 cooked.
• Pour in the Sauce Mix and fry for a while in medium high flame.
• Add the cooked Jasmine Rice and fry them until the rice grains are dry and evenly coated with the sauce.
• Add the scrambled eggs to the above and mix well.
• Add Pineapple pieces, Roasted Cashew nuts and Raisins and stir fry for few minutes.
• Scoop out the Thai Pineapple Fried Rice into the Pineapple bowl.
• Garnish Thai Pineapple Fried Rice with Scallions and serve hot with any side dish of your choice.

NOTES :

• Any fragrant long-grained rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep them refrigerated.