C O C O N U T is my all time favourite flavour! The sweetness and creaminess of it just makes my tummy sing happy songs. Growing up, the only coconut meal we had was coconut rice (The Warri version, soft, creamy, sweet and spicy.) and it was usually eaten on special occasions. I always look forward to it. But, it requires a lot of hard work since everything back then was done manually and made from scratch from getting the coconut to breaking it, removing the hard shell and draining the water aside to scrapping the dark brown outer layer of the coconut. Sometime, we have to use a handheld grater to grate the coconut, then pour water on it to get the milk out. Other times, we take it to a grinding machine (traders in the market who have heavy duty grinder). Those where great days, everyone sitting together and working together to get the job done. But these days, we can easily skip all those steps and just go to the store and get a can of coconut milk. Back when I was in Ghana, I always look forward to coconut water whenever I went to the market on a scorching day. Just buy fresh young coconut from trader. The young coconut will be broken open in your presence then given back to you to drink the water (and they are always cool and refreshing) then the soft fleshy will be scooped out for you, yeah, that was super awesome times, my time in Ghana is one of my favourite part of my life, perhaps, I will tell you more about Ghana some other time. Apologies, I have digressed a little bit but you can tell my love for coconut with these short story of mine. Okay, back to the matter.
When I was developing this recipe, I wanted balance. All the ingredients should come together as one perfect combo, like they are supposed to be combined. The sweetness of the pineapple with the flavour of the coconut, the saltiness from the soy sauce and the spice from the chilli oil. These combo were made for each other. It was all about getting the flavour and the taste I wanted. Whenever I start making something new, I don’t have a preset taste in my head or mind, I go in with an open mind and develop my recipes from there. Going in this way, is one of the reason cooking isn’t a stressful activity for me (well, unless it is presented as a chore, I don’t like chores lol!)
When I cook, I make my own rules, I cook the way I enjoy (because cooking isn’t supposed to be stressful). It might not look like the way it should be done that is because, this is the way I do it, the Bawo way as always.
This is a must try recipe, really. It is easy and straight forward.
With Love, Bawo!
Coconut and Pineapple fried rice with Shrimp.
This rice dish is one of my fave rice dish. The sweetness from the pineapple combined with the coconut milk makes the best rice dish.
- Chopping Board
- Knife
- 2-4 cups Rice
- 1-2 cans Coconut milk (keep about 1/2 to 1 cup aside)
- ¼ to ½ cup Water
- 1 Tbsp Coconut oil or Vegetable oil
- ½ -1½ cups Pineapple (Chopped)
- 4 Spring Onions (Chopped and Halved)
- 1½ Tbsp Soy sauce
- 1½ Tbsp Dark Soy Sauce
- 1 Tbsp Oyster Sauce
- 1-2 cups Shrimp (Cooked)
- ½ TSP Garlic oil (Optional. Sub with Coconut oil /vegetable oil )
- ½ TSP Chilli oil (Optional. Sub with Coconut oil /vegetable oil )
- Seasoning cube
- Salt to taste
Rinse the rice and sieve out all the water from it.
Transfer to a pot and place on low to medium (1-2) heat and add salt and stir.
Pour in the coconut milk and stir and cover (Remember to keep about 1/2 to 1 cup aside).
Let it steam on low heat until all the liquid dry up.
Then add the water, stir, cover and allow it steam. Once the water is dried, check the rice for softness, It shouldn’t be too soft, it should still have some resistance to it because we will be completing the cooking when we fry it. (If it isn’t soft add another 1/4 to 1/2 cup of water and allow to steam).
Place a wok or a deep frying pan or sauce pan, whatever you have on medium heat.
Then add the coconut oil and allow to heat.
Then add one half of the spring onions and stir.
Add the pineapples, stir intermittently until it begins to turn golden brown.
Then add the soy sauce, dark soy sauce and oyster sauce. Stir for about a minute.
Then add the steamed rice and stir thoroughly is it is properly combined.
Add in the cooked shrimp and stir. Allow to cook for about 3-5 mins
Then add the coconut milk we kept aside and stir.
Drizzle the garlic and chilli oil or whatever oil you are using at this stage.
(OPTIONAL: If not using chilli oil and you want a little bit of spiciness add about 1/2 to 2 tsp of cayenne pepper and stir).
Add the remaining spring onions and stir.
Add salt and seasoning cube, stir and taste. Adjust seasoning if needed.
Enjoy by itself or with any protein, grilled or fried.
(OPTIONAL: If not using chilli oil and you want a little bit of spiciness add about 1/2 to 2 tsp of cayenne pepper and stir).
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @BawosKitchenJournal on Instagram and hashtag it #WithLoveBawo & #BawosKitchenJournal.
Imagine have both coconut milk and pineapple in a meal. I need to try this 🙂
Ooh! How I love Coconut!