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Pineapple fried rice and ikan bakar kecap
Fruit and vegetables
5
shallots
, finely chopped
3
garlic
cloves, finely chopped
2 red
chillies
, finely chopped
1 tbsp
lime juice
1
onion
, finely chopped
1 red
pepper
, chopped
1 large
carrot
, peeled and chopped
1
pineapple
, cut in half lengthways, hollowed out and flesh cut into bite-sized pieces (reserve the hollowed-out
pineapple
halves to serve)
2 red
chillies
, thinly sliced
handful
fresh coriander
, left whole to garnish
1
lime
, cut into 6 to serve
Tins, packets and jars
1 tbsp
tamarind
paste
400g/14oz cooked
jasmine rice
(preferably day-old)
Cooking ingredients
2 tbsp sweet
soy sauce
(kecap manis)
2 tbsp
soy sauce
pinch
salt
2 tbsp
vegetable oil
2 tbsp light
soy sauce
1 tsp caster
sugar
50g/1¾oz salted
peanuts
, crushed
salt and freshly ground
black pepper
Dairy, eggs and chilled
3 free-range
eggs
, lightly beaten
Meat, fish and poultry
4
mackerel
fillets, skin on and pin boned
Other
4 banana leaves, for wrapping (optional)
80g/3oz
peas
(defrosted if frozen)
1 tbsp XO sauce
1 tsp chicken bouillon powder
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