One Way to Make Traveling the World Affordable (Part 1)

     I have yet to achieve the wealth that would allow me the luxury of traveling to all of the places that I hope one day to experience first hand. However, I have found that by tasting and recreating some delicious and exotic cuisines from around the world, I can at least bring a small sense of these countries and cultures into my own home. Over the years I have enjoyed planning everything from weeknight suppers to large family gatherings with a menu centered around whichever regional theme currently intrigues me. I have picked up some great recipes from places like Northern Italy and Sicily, which are fairly commonplace for many Americans who can't lay claim to even distant Italian bloodlines, and have delved into more unfamiliar territory such as West Africa and the Caribbean. No matter what area of the world I am venturing to explore, I always have a good time researching recipes and going on the adventure of finding fantastic little ethnic grocery stores where I can stock up on ingredients and talk to people who know first-hand how to prepare these dishes, many of which I have never seen or tasted. Its truly amazing to me how fortunate we are to live in a world where people and cultures and cuisines cross every imaginable border and traveling the globe can sometimes be as simple as cooking up something tasty right in our own home!

     A request was made of me recently, by my niece, that I prepare a special birthday meal for her..."Thai food would be great!" she said. Not wanting to lose any points in the 'favorite aunt' category, I quickly went to work on finding out how to make some authentic Thai delights. I did have the benefit of having EATEN a lot of Thai food (one of my favorites when I opt for a restaurant dinner) but this was pretty much my first go at MAKING any of these deeply flavored dishes myself. I was quite surprised to find how much easier it was to prepare this meal than I had expected. I wanted to approximate the complexly layered flavors typical of Southeast Asian cooking as closely as possible, so I chose not to use any of the prepared curry pastes and packaged seasoning mixes that are widely available on supermarket shelves. I have a well stocked spice rack and was fairly certain I could create a more authentic flavor if I started from scratch. So I read a lot of recipes and a lot of reviews, tips and advice and I came up with an extensive menu sampling as many different tastes and textures as I could handle. The table included Spicy Peanut Noodles, Massaman Curry Tofu, Panang Chicken, Carrot Soup with Ginger and Lemongrass, Coconut Rice, Summer Salad Rolls and Pineapple Fried Rice. According to the guests, everything was delicious. I trust this was true because they certainly had no trouble finishing second and third helpings! I am pretty sure everyone enjoyed eating as much as I enjoyed cooking, so here are two of the top-rated recipes for you to cook up the next time you feel like taking a trip to Thailand. Today's entry is Pineapple Fried Rice, coming soon will be the recipe and a quick "how-to" on Fresh Salad Rolls and a few dips to accompany them. Look for them in Part 2 over the next few days. Happy Cooking!!

PINEAPPLE FRIED RICE

Although this dish may not be as well-known to American diners as something like Pad Thai, it is considered to many as a classic example of Thai cuisine. The fresh pineapple adds a delicate sweetness that plays well with the savory spices of curry powder and slight heat of the chili pepper. If possible, use a small red chili (usually found at Asian groceries, but not as common at the supermarket). I have listed a jalapeno as they are readily available at just about every produce section. It's a fine substitute, but the red chili adds a greater depth of flavor!

• 3 cups cooked jasmine rice (best cooked a day or two ahead, fresh rice will yield soggy results)
• 1 Tbsp canola oil
• 3 Tbsp soy sauce or Braggs Liquid Aminos, for a gluten free dish
• 2 tsp curry powder
• 2 Tbsp canola oil
• 3 shallots, sliced thinly
• 1/2 to 1 jalapeno pepper, finely chopped (remove seeds for a milder flavor)
• 2 tsp minced garlic
• 1/3 cup shredded carrot
• 2/3 cup frozen peas 
• 1/2 cup whole raw cashews
• 1/4 cup golden raisins
• 1 1/2 cups fresh pineapple chunks (or canned pineapple, drained of juices)
•  4 scallions, thinly sliced on the bias
• 1/4 cup fresh cilantro, chopped, plus a few whole leaves for garnish 
• 2-3 Tbsp water or vegetable stock, for stir frying
• 1 lime, in wedges, for serving

     1. In a large bowl, combine the cooked rice and one tablespoon oil with a fork, coating the grains evenly and breaking up as many large clumps as possible.

     2. In a small cup, dissolve the curry powder in the soy sauce (or aminos, if using). Set aside.

     3. Heat a large fry pan or wok over medium-high heat and add remaining 1-2 Tbsp oil. Saute shallots, jalapeno pepper and garlic for about 1 minute. Add the carrots, cashews and peas, plus a small amount of vegetable stock (if pan has become dry) and continue cooking for 1-2 minutes, stirring constantly.

    4. Add the rice and the soy sauce/curry mixture, toss gently to combine. Then add the raisins and the pineapple chunks. Cook for 2-3 minutes more, again stirring constantly, and remove from heat when you hear the rice begin to "pop."

     5. Adjust the seasoning by adding a dash of soy sauce if it isn't salty enough, or a squeeze of fresh lime juice if the saltiness is too strong.

     6. Sprinkle scallions and cilantro over the top and serve warm, garnished with additional cilantro leaves and lime wedges.  

     Yields 4 servings. Vegan, Gluten-Free, Delicious!