I was never one for blending sweet and savoury flavours, but my tastes have developed so much since leaving home for University. It may be a strange thing to say, but the flavours in this Indonesian Savoury Pineapple Rice were reminisce of Peshwari Naan. A Peshwari naan is a traditional recipe where the naan is stuffed with a combination of almonds, apples, cinnamon, coconut, raisins and sultanas. Its often served with spicy curries.
Anyway back to the Savoury Pineapple rice - it had texture from the cashew nuts and coconut, flavour and colour from the peas and juicy pineapple chunks. I liked it, but for my own reasons would have preferred a little more spice, perhaps a little sprinkling of chilli flakes.
Ketjap manis is an Indonesian soy sauce, which is sweeter and less salty than other types. If you can’t get it, just use normal soy sauce, and add a teaspoon of brown sugar; or a dash of honey. Oh I should mention, although I've used fresh pineapple for this recipe, you can if you wish use tinned pineapples for this recipe. I also think this recipe would be good served at room temperature too. So one for the lunch or picnic basket is you so desire.
300g Basmati rice, cooked and set aside.
1 large pineapple,
1 tablespoon sesame oil
1 onion, peeled and minced
100g whole cashew nuts, toasted under the grill
140g frozen peas, thawed
3 – 4 tablespoons Ketjap Manis
1 teaspoon brown sugar
2 tablespoons desiccated coconut, toasted under the grill
MethodPeel the pineapple, chop in half and discard the hard core. Then chop the flesh into ¼ inch pieces.
Heat the sesame oil in a wide pan, add the onion and cook until tender. Then turn the heat down, and stir in 4 – 6 tablespoons of the cooked rice together with the pineapple chunks, cashews, peas, ketjap manis and the sugar. Then stir in the remaining rice. Taste and add a little more ketjap manis if necessary. Heat until the rice has warmed up, then pile onto plates and sprinkle over the dessicated coconut.