See the Ingredient List in Part 1 (where the time consuming work was done). Now, the actual cooking will be fairly quick and easy.Utensils:
- A large wok or a very large frying pan
- A Chinese or wooden spatula
- A large bowl for serving
- About 6 small bowls for reserving cooked ingredients until later steps
- Some small spoons available for tasting and spreading garnishes
- Heat the wok, add a bit of oil, scramble the eggs, cook lightly, set aside
- Fry the Chinese Sausage on medium heat for one minute, set aside
- With 2 Tablespoons of peanut (or vegetable) oil, add the finely chopped shallots, and cook over medium heat for 30 seconds. Add garlic and cook another minute
- Add shrimp pieces and cook until they have a bit of color
- Add the luncheon meat and cook about 5 minutes
- Add the chopped raw pineapple for a quick fry then set all ingredients aside
- Add 1 Tablespoon peanut oil and 1 teaspoon sesame oil and cold 'cooked rice' to the pan and fry (about 5 minutes)
- Add 3 teaspoons fish sauce and 1 Tbsp turmeric powder (and soy sauce if desired)- mix well
- Add previously reserved shrimp, luncheon meat, sausage, pineapple, eggs, plus peas and 1 Tbsp pineapple juice (more if dry) sprinkle with a pinch of white pepper powder
- Mix well, cook 5 minutes on medium heat, turn off and let cool
Transfer to pineapple boat and cook in oven for 10 minutes at 350 degrees (if desired). Otherwise, cover and heat the mixture in wok shortly before serving and transfer to bowl.
- Garnish with crispy shallots, sweet pineapple, fried peanuts (the garnish is important)
This photo is a double batch
