For the sauce, mix together the yogurt and honey. Beat the cream until soft peaks form, then gently fold into the yogurt mixture. Set aside.
Roll the pineapple slices in desiccated coconut. Melt the butter in a frying pan, add the pineapple and cook on medium, turning once, 3 mins, until golden brown. Arrange on plates with the sauce and garnish with mint leaves.
remove the top of the pineapple and peel the skin. Be
In small bowl, combine soy and oyster sauces.
Over high heat, heat wok or large heavy skillet (preferably nonstick) until drop of water evaporates on contact.
Add sesame oil; heat about 10 seconds.
Add garlic and ginger; stir-fry about 10 seconds.
Add sake or broth, bell pepper, mushrooms and pineapple; stir-fry until peppers are crisp-tender, about 2 minutes.
Mix flour, egg and salt in a bowl.
Dip pineapple slices in this mixture and fry in hot oil until golden.
Drain on paper towels.
Serve with cinnamon/sugar.
Cut chicken into thin slices.
Heat several tablespoons of oil in bottom of wok.
Add pineapple, several dashes of salt and enough broth to cover.
Cook for 11 minutes.
Add chicken and cornstarch, diluted in water to make a thick paste, sesame oil, brandy, soy sauce and sugar.
Cook for 2 to 3 minutes, stirring constantly. Serve.
Makes 4 servings.
In a large saucepan, on medium heat, saute the onions in the sesame oil until the onions are translucent.
Add the Braggs, cooked rice, pineapple, tomato, raisins, curry powder, and turmeric.
Mix thoroughly and cook for 6-8 minutes or until all ingredients are heated throughout.
Season with salt and pepper and garnish with cilantro.
Enjoy!
Heat oil in wok on high heat. Stir-fry snow peas, green onions and garlic until snow peas are tender.
Add rice, sauces and lime juice; stir-fry until heated through. Remove from heat. Stir in pineapple and tomato. Season to taste. Serve fried rice sprinkled with cilantro.
ulp from the pineapple shell. Dice the pineapple in small pieces and
he reserved 4 slices of pineapple briefly on both sides, then
ours until cold.
Whisk pineapple salsa and red curry paste
edium-high heat. Grill the pineapple slices to get nice grill
olden, about 2 minutes. Add pineapple and ham. Give everything a
Toss together pineapple, papaya, cilantro, lime juice, shallot, chili, kaffir lime leaves and fish sauce in a large bowl. Set aside.
Whisk together olive oil and cayenne pepper in a separate bowl. Add fish and toss to coat. Season.
Heat a frying pan over high heat. Cook fish for 2-3 mins per side, until golden brown and flesh flakes easily when tested with a fork.
Meanwhile, cook rice noodles according to package instructions. Arrange fish on a bed of noodles. Spoon salsa over top.
minutes.
Add the pineapple chunks and cook, stirring, until
n cut.
Bowl out pineapple and cube. Set aside.
Butterfly shrimp by cutting the inner curve of the shrimp deeply, but not all the way through.
Press to flatten on your cutting board.
Dredge the shrimp in the flour, shaking off excess.
Then dip into the egg whites and then into the coconut.
Fry shrimp in a deep fat fryer or deep skillet, a few at a time, for 1-1.5 minutes or until golden brown.
Drain on a clean paper bag.
To make dipping sauce, warm the preserves in a small skillet until it melts, and stir in pina colada mix.
Serve warm dipping sauce with fried shrimp.
minutes.
Add in pineapple and cook until warmed through
ettuce, bean sprouts, pork rind, fried shallots, and jicama in the
uts more crispy after deep fried / baking). Put in cashew nuts
urry powder, fish sauce, and pineapple juice in a small bowl