Noodles Rice
Khao Ob Subparod
Khao Ob Subparod (literally, Pineapple perfumed rice)
Khao Ob Subparod dish has a tropical appearance and sense as it is served in a pineapple shell and also the pineapple is a part of ingredients.
Khao Ob Subparod dish has a tropical appearance and sense as it is served in a pineapple shell and also the pineapple is a part of ingredients.
“Ob ” in Thai means “Bake and Perfume” in the sense of cooking, and for this dish it means “Perfume”. The process of this dish is like a stir-fried rice dish, and serve in a pineapple shell, (in the same time the hot rice gets the pineapple scent from the pineapple skin that process we call “Ob ”. You can warm it in microwave 1 minute before serve to get more pineapple scent). Many Thai dishes, especially sweet things “ob” in a jar with jasmine flowers to get the jasmine flower scent. It is the same idea as “smoke” in the western cooking.
There are two instructions here, one with a clay pot baking and the other one is a stir- fry style. In Thailand we have some dishes bake in a pot (we don’t use an oven for cooking) for example: Goong Ob Wun Sen, Khao Mook Kai and also when I was young my family had a chicken rice with coconut milk dish cooked on the charcoal with a metal pot. It was so good, as it got some charcoal smoke flavour.
Here I have two kinds of instructions; the first one is baking(cook) in a clay pot and second one is using a stir-fried rice process.
Clay pot baking process
Ingredients
2 cups Uncooked Jasmine Rice
1 cup Pineapple cut in ½ x ½ x ½ inch
1 cup Carrot cut in ½ x ½ x ½ inch
1 Medium Onion, chopped
½ cup Red sweet pepper cut in ½ x ½ inch
200 g Ham cut in ½ x ½ x ½ inch
2 1/2 cups Chicken broth (medium sodium)
1 cup Cashew nuts (optional)
2 Green Onion, cut in a quarter inch
4 cloves Garlic, chopped
4 tbsp Oil (I used the fat from ham I got from a local ham and suacesage shop, I had not really ½ cup of fat from ham).
¼ tsp Salt (the amount of salt is really depending on how salty the chicken broth is)
¼ tsp Fresh Ground Peppercorn
Instruction (clay pot baking process)
1. Rise the rice one time with water and drain all the water, put aside.
- Put 2 tbsp oil into the hot wok at medium high heat, add ½ of chopped garlic, ham and sweet pepper. Stir fry and mix well in 1 – 2 minutes and remove from the wok.
- Put another 2 tbsp oil into the wok medium high heat, add garlic, onion and carrot. Stir fry and mix well until onion soft. Add rice and salt, stir fry 1 – 2 minute. Remove from the wok.
- Transfer the rice to a clay pot and add chicken broth. Level the rice.
- Cook the rice at medium heat on the stove until water dry out, about 13 – 15 minutes.
- Reduce heat to medium low (NO. 3). Cook until on the surface of the rice cooked but it is still a little bit white at the middle. Add stir fried ham and sweet pepper and ground peppercorn, and mix well. Stay on heat until the rice totally cooked.
- Add pineapple and cashew nuts, mix well.
- Remove from heat. Serve on a pineapple shell, garnish with green onion.
Ingredients (stir frying process)
3 cup Cooked Jasmine Rice
1 cup Pineapple cut in ½ x ½ x ½ inch
½ cup Carrot cut in ½ x ½ x ½ inch, cooked
1 Medium Onion, chopped
½ cup Red sweet pepper cut in ½ x ½ inch
140 g or 1 cup Ham cut in ½ x ½ x ½ inch
½ cup Cashew nuts (optional)
2 Green Onion, cut in a quarter inch
3 cloves Garlic, chopped
3-4 tbsp Oil
1-2 tbsp Soy Sauce
¼ tsp Fresh Ground Peppercorn
Instruction
- A wok on medium high heat with 2 tbsp oil. Add garlic and onion, stir fry until soft. Add carrot, ham, sweet pepper; stir fry for a few minutes.
- Add Rice into the mixture, stir fry and mix well. Add ground pepper and soy sauce stir fry for another 1-2 minutes. Add pineapple and cashew nuts, mix well.
- Remove from heat. Serve with a pineapple shell (warm in a microwave for 1 minute before serve to get more pineapple scent, if desire)and garnish with green onion.
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