For years I’ve snubbed all savory dishes that include pineapple, thinking that they were solely tourist fare. But apparently the joke’s on me, because pineapple fried rice, when done right, is a revelation.
The trick, of course, is to balance out the sweetness to ensure that it doesn’t taste like a dessert gone terribly wrong. In this particular dish, the fish sauce and oyster sauce add saltiness and a bit of umami, Sriracha adds some heat, and the white pepper adds a bit of pungency (don’t leave it out! ). Meanwhile the cilantro adds a much-needed pop of freshness while the cashews add plenty of crunch. I went from totally eschewing pineapple dishes to making this fried rice three times in one week. So yeah, quite a 180.
While this pineapple fried rice makes an excellent side dish, it also transforms into one heck of a one-dish meal with the addition of some protein. Seafood like crab and shrimp are commonly paired with pineapple fried rice as is chicken.
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Photo via Vagabundo Magazine
After a long break and a couple of false starts, I’m ready to get back in the game. I realize that I haven’t been very good about varying up the continents I’ve been cooking from this year (I’ve been happily stuck in South Asia), but I’ve got an itch for Thai that needs scratching. I can almost taste the Pad Kee Mao now. So, so excited. I hope you guys like Thai food as much as I do.
Sure it’s kind of old-fashioned and I can certainly understand that it’s texture isn’t for everybody, but I love me a good tapioca pudding. And not just the classic American variety, but the cold, soupy Asian versions as well.
Unfortunately it’s exactly the times when cold tapioca soup sounds most appealling (weather = hot, humid, unbearable) that the last thing you want to do is stand over a hot flame for an extended period of time waiting for pudding to thicken. And that’s where chia, everybody’s favorite wonder seed, steps in to save the day.
When combined with unsweetened coconut milk and pureed melon, it creates a lightly-sweetened, refreshing pudding. It’s easy to adjust the texture by varying the amount of chia seeds you use. Want it more soupy? Decrease the amount of chia seeds. Like your pudding nice and thick? Add some more chia seeds. It’s pretty much impossible to mess up.
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I’ve never been much of an early adopter when it comes to food. Evidence? I tried a single serving mug cake for the first time about a month or so ago. A recipe from a very, very popular food blogger had just popped in my reader earlier that day and I was in dire need of some chocolate.
My excitement about entering the world of mug cakes was premature: that thing was a gummy mess. It was my intense craving for chocolate that persuaded me to try again. This time I turned to a recipe from Jessica over at the Novice Chef. She promised that it was a winner and she delivered. Big time.
Her recipe was easy to convert to gluten-free (although for full disclosure, I made it even MORE chocolatey) and nearly impossible to muck up. I’ve used regular, coconut and almond milk… all with great success. And despite the fact that I almost never measure carefully when I’m not working on a blog recipe, it’s worked every single time. There’s a pretty big margin for error here folks.
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