How to Make Cambodian Stir-Fried Pineapple with Ginger and Chili Asian Cooking Recipe Cuisine

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Cambodia Stir-Fried Pineapple with Ginger and Chili


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 4 Servings

 2 tbsp peanut oil

 2 garlic cloves, finely shredded

 1 1/2 oz fresh ginger, peeled and finely shredded

 2 red Thail chilies, seeded and finely shredded

 1 pineapple, trimmed, peeled, cored and cut into bite size chunks

 1 tbsp tuk trey

 2 tbsp soy sauce

 1-2 tbsp sugar

 2 tbsp roasted unsalted peanuts, finely chopped

 1 lime, cut into quarters

Directions:

 Heat a large wok or heavy pan and add the oil. Stir in the garlic, ginger and chili. Stir-fry until they begin to color, then add the pineapple and stir-fry for a further 1-2 minutes, until the edges turn golden.

 Add the tuk trey, soy sauce and sugar to taste and continue to stir-fry until the pineapple begins to caramelize.
Transfer to a serving dish, sprinkle with roasted peanuts and serve with lime wedges.

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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