Thursday, June 18, 2009

Fresh Thai Pineapple & Cucumber Salad

I love pineapples (Ananas comosus), a versatile fruit in which it's so sweeeeeeet and very fragrant as well! I like to use them not only in sweet desserts, drinks (what's Piña Colada without Pineapple!) or the local favourite like Pineapple Jam and Pineapple Tarts! It also gives extra tang (or a 'kick') of sweetness in savoury recipes like Pineapple Pajeri, Achar, Crab Curry, Salt Fish with Pineapple Curry, Sambals, Rojaks, Salad... The list is endless with such delicious fruit originated from southern part of Brazil and Paraguay. There are several types of pineapples hybrids that I love, available locally in Malaysia, mainly Moris (Gula Batu/Rock Sugar) Pineapple, Sarawak Pineapple, Honey Pineapple, Joesphine and Gandul Pineapple.

I remembered when I was little, I hate eating pineapples even though it's so delicious in my favourite Salt Fish & Pineapple Curry or Laksa. It's because of the dark brown 'eyes', bracts or spots which ever names it's known, caused my tongue to itch and hurt badly. My mom furiously scared when I ate pineapples with hands... :-D It's because the pineapple juice left blotches of marks on her vinyl flooring when dried... :-P Well, occasionally I still have the stings but I can handle it... with MucoAid :-P

Here's a fresh salad recipe that is very simple to make for a fuss-free hot Summer days gathering with family and friends over the BBQ... with cool and refreshing Piña Colada, of course!

Fresh Thai Pineapple & Cucumber Salad
Serves 2-4

¼ pc Fresh Pineapple ~ peeled, cored and dark brown 'eyes'/bracts removed*
( * I used only ¼ of 1 whole fresh pineapple)

2 nos Japanese Cucumbers (Kyuri) or 1 medium size cucumber
1 nos Red Onion ~ thinly sliced
1 bunch Watercress
1 Red Chilli ~ sliced thinly (optional)

3 Tbl Fresh Lime or Lemon juice
2 Tbl Soy Sauce
1 tsp Sugar
1 tsp Chilli Sauce
2 Tbl Fresh Mint ~ chopped (about 3-4 stalks)

1. Peel cucumbers and cut into halves lengthwise. With a small teaspoon, scoop out the seeds and cut into 1 cm pieces (you can leave the seeds on if you want, if you're using Japanese Cucumbers/Kyuri). Place it in a bowl.
2. Cut the pineapple also into 1 cm pieces and add to the cucumber.
3. Add in the sliced red onion and watercress. Mix well.
4. For the dressing; in another bowl, mix all ingredients with a whisk.
5. Pour the dressing over the salad and toss thoroughly. Serve in a salad bowl or individual plates. If you want extra spicy and hot, add some more sliced red chilli.

Note: To avoid the salad become watery, add the dressing only when you are about to serve. If you like, add some coarsely pounded toasted peanuts or any nuts of your choice.


Fresh Thai Pineapple & Cucumber Salad on Foodista


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