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Monday, November 15, 2004

pineapple baked rice

Terry took two days off on Thursday and Friday so we can spend some lazy times alone. We sent Nabila to school and then spent the two days lying about in bed, reading, talking, doing the little-little things. We do this quite often -- not every week but a few times a year -- and it is a time when we can be alone doing nothing without actually going on a real vacation.
Unlike going on real vacations, where we often have an itinerary of things to do, places or things to see, people to meet, a new cafe or cuisine to sample -- quite, unhurried time alone at home are treasured for the absence of those goals.
We went grocery shopping on Friday morning and found the perfect pineapples for the fresh jam I am making. Yes we have finished all the pineapple tarts! We loved it so much that I thought I should try my hand at baking them. It will be my first attempt to make them from scratch! I have helped my Mom in the past but she always prepared the jam and the dough and all I had to do was help shaping the tarts.

The pineapples looked so good, I decided to make some Thai style Pineapple Baked Rice. I scooped the flesh out with a melon baller and made pineapple boats for my rice.

Then I stir fried the rice and placed the rice in the pineapples, wrapped them in foil and baked them in high heat for 10 minutes.

The baked rice is then served with what we called the our Thai chicken -- chopped chicken stir fried in black sauce, oyster sauce and fish sauce, with Thai sweet basil, lemon grass, spring onions and chopped tomatoes added at the end. When there are more people, I will make some shredded Thai omelette, kerabu mango (Thai style mango salad), sambal (oriental chilli jam) and Thai seafood green curry or Tom Kha Gai (chicken in coconut tom yum soup).

But for the three of us, the pineapple baked rice and the Thai chicken was more than enough ;-)