This is a good dish for when you have company or attend a potluck.
- It is an attractive dish and most people really like it.
- It can be cooked ahead and then warmed up before serving.
Shopping or Inventory List:
A whole Fresh Pineapple
3 Cups Cooked rice (1 Cup raw, Thai Fragrant Jasmine preferred)
1 Cup small raw peanuts with husks - for garnish
1 Egg
¾ Cup Chinese style sausage
¾ Cup Shallots
1 clove Garlic finely chopped
¼ Cup Shrimp
½ Cup Luncheon Meat (Spam) – Optional
¼ Cup Frozen Petite Peas
Oils: Peanut (or vegetable) for frying, Sesame for flavor
3 teaspoons Fish Sauce (or Soy Sauce if you prefer)
1 Tablespoon Turmeric Powder
Salt or soy sauce (optional)
White pepper powder
1 Tablespoon sugar
1 pinch of Cinnamon Powder
Prawn Crackers make a nice accompaniment to the rice
Advance Preparation Steps:
- Up to three days ahead (at least one day ahead): Cook the rice in advance and refrigerate
- Up to two days ahead: fry ¼ Cup finely chopped shallots in 2 Tbsps of peanut oil until brown, reserve oil for other use and put shallots in an airtight container for garnish
- Up to a day ahead: Make a boat (if desired). Discard core. Chop ½ cup of flesh and reserve, and ½ cup of ½ inch cubes to make sweet pineapple, save ½ cup of juice
- Up to a day ahead: Make sweet pineapple by cooking ½ cup of cubed pineapple in a small pan with 1 Tablespoon of sugar and a pinch of cinnamon, let cool
- Fry peanuts (no need for oil) for about 5 minutes
- Cut sausage in half lengthwise then into ¼ inch slices
- Cut luncheon meat into ¼ inch cubes
- Mince the garlic
- Finely chop remaining shallots
- Measure other ingredients
- If using them, fry the Prawn Crackers
