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.

“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.

2. 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.
3. 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.
4. Transfer the rice to a clay pot and add chicken broth. Level the rice.
5. Cook the rice at medium heat on the stove until water dry out, about 13 – 15 minutes.
6. 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.
7. Add pineapple and cashew nuts, mix well.
8. 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

1. 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.
2. 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.
3. 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.