Thai Pineapple Fried Rice (Khao Pad Sapparod)

1 large pineapple
3 Tbsp cooking oil divided
4 cups cooked jasmine rice (best is leftover rice)
1 lb large shrimp (peeled and deveined)
1 large onion (peeled and diced)
3 large eggs
1/3 cup golden raisins
1/2 cup roasted peanuts

Seasonings:
1 Tbsp shrimp paste
1 Tbsp curry powder
1 Tbsp soy sauce
1 Tbsp fish sauce or more to taste
2 tsp sugar
1/4 tsp salt

Garnishes:
3 stalks green onion (finely chopped)
Fried shallots crisp

Prepare the pineapple:
Cut the pineapple into half lengthwise. Scoop out the meat on each half of the pineapple. Cut the meat into 1-inch cubes. You’ll only need 1 cup of the pineapple cubes (drain off extra juice). Keep the rest for other use. Empty the juice that’s left on the shell and set aside to place your finished dish into the pineapple shells later.

This step is totally optional. Put the pineapple shells in the oven at 350 F and bake it for 30 minutes to dry it up.

Cooking the fried rice:
Preheat a wok or large skillet. When the wok is hot, add 1 Tbsp of oil. Add the shrimp and stir fry quickly until pink and cooked through, about 2 minutes or so. Dish out and set aside.

In the same wok, add the rest of the cooking oil. Crack in the eggs and break the yolk a little bit and then let it cook for about 10 seconds without stirring. When the eggs are half cooked, add chopped onion and stir fry for another 10 seconds. Add the rice follow by seasonings. Stir fry to mix everything.

Add the pineapple cubes, raisins, and roasted peanuts and stir again to mix everything. Have a taste and add more fish sauce if needed. Finally, garnish with green onion, give it one last stir and dish out into the pineapple shells. Garnish with some fried shallots crisp. Serve immediately.

Semur Daging Kecap (Indonesian Beef Stew – Pressure Cooker or Stove Top)

1 kg beef you can use chuck, round, rump
2 Tbsp butter, melted
Water see instruction for the amount
50 gr bean thread noodles optional

Aromatics:
8 shallots thinly sliced
5 cloves garlic peeled and finely chopped
1 inch fresh ginger

Herbs:
2 bay leaves

Seasonings:
4 Tbsp kecap manis
1 Tbsp soy sauce
1 Tbsp coconut sugar or more to taste
Salt to taste

Spices:
1/2 tsp nutmeg powder
Vegetables (cut into large chunks if cooking with Instant Pot):
2 large potatoes peeled and cut into large chunks
2 large tomatoes quartered

Garnishes:
Fried crispy shallots
Chinese celery leaves finely chopped

Grind the aromatics:

Place ingredients for aromatics in food processor and grind into fine pieces or a paste.

Cooking with pressure cooker:
Melt the butter in an inner pot of Instant Pot pressure cooker. Add in ground aromatics and stir fry for about 5 minutes. Add the beef, herb, spice, and seasonings. Add potatoes and tomatoes. Pour in the 1/4 cup of water (yes, I know that sounds like not much at all). Stir to mix. Not much liquid is lost and you’ll be surprised by how much liquid you ended up with later. Scrape the bottom of the pot to make sure nothing is stuck there.

Cover the lid. Turn the steam release valve to “sealing”. Set timer to 25 minutes and make sure it’s on “high pressure”. Wait 5 minutes and then release pressure completely after that. Unlock the lid and have a taste and season with salt if needed. It should be savory and slightly sweet. Proceed to serving.

Cooking on the stove:
Melt the butter in a large pot. Add in ground aromatics, nutmeg and bay leaves. Stir fry until fragrant. Add the beef and seasonings. Pour in the 4 cups of water. Bring to a boil and lower the heat and slowly simmer for about 45 minutes to 1 hour or until the meat is tender. Add the potatoes and tomatoes after 30 minutes of cooking. Gently stir everything to mix. Have a taste and season with salt if needed. It should be slightly sweet from the sweet soy sauce.

When ready to serve:
If using cellophane noodles, blanch the cellophane noodles in boiling water, it just take few seconds to soften. Portion into individual bowl and portion out the beef and potatoes over each bowl. Laddle the hot broth over the noodles. Garnish with fried shallot crisp and celery leaves. Drizzle with some kecap manis and you are good to go. Or just serve this with rice on the side.

Notes:
Traditionally, we used deep-fried potatoes, you can deep fry the potatoes or you can just add the potatoes and carrots in 30 minutes before end of cooking time. Roasting or deep-frying the potatoes first sure makes it taste even better.

Mee Goreng Jawa

500 gr Yellow egg noodles you can use instant noodles, ramen noodles, angel hair pasta, spaghetti pasta
3 large eggs
3 Tbsp cooking oil divided
1 leek optional, cut into 1-inch length and wash thoroughly
150 gr large shrimp peeled and deveined. You can use meat like chicken, pork, beef
2 cups shredded cabbage
1/4 cup water
1 large tomato quartered and seeded

Seasonings:
3 Tbsp kecap manis
3 Tbsp soy sauce and more to taste
2 Tbsp sambal oelek optional, more if you want it spicier
1/2 tsp ground white pepper
Aromatics to grind/chop in food processor:
4 shallots
4 cloves garlic
5 candlenuts or sub with macademia nuts

Garnish:
Fried shallots crisp (bawang goreng)

If using dried egg noodles, cook according to direction. I suggest to undercook it because we will be stir frying it later
Place the shallots, garlic and candlenuts in food processor and process into a paste.

Preheat a wok or a large pan. Add 1 Tbsp of oil. Add in shrimp or uncooked meat (like chicken for example) pieces and stir fry until the shrimp or meat is cooked through. Dish out and set aside.

Add another 1 Tbsp of oil. Crack in 3 eggs. Let them cook for about 10 seconds and then scramble the eggs into large chunks. Dish out and set aside Add the rest of the cooking oil. Add in the ground shallots, garlic, and candlenuts you prepared earlier. Saute until they are brown and really fragrant, around 5 minutes. Add the leeks (if using) and saute until they are limp and soft.

Add shredded cabbage and saute for about 1 minute. Add 1/4 cup of water to help soften the cabbage, cook for another 3 minutes. Add carrots and tomatoes and stir fry for another minute. If you are using leftover cooked meat (like shredded chicken for example), add it at this stage.

Add the noodles, shrimp, and eggs back into the wok/pan followed by seasonings. Mix well to make sure the sauce is coating the noodles and everything else add more if needed. Adjust taste by adding more kecap manis and/or soy sauce to your taste.

Garnish with bawang goreng and serve immediately