Pineapple Crystal Subparod Geuw Recipes

Steps:

• In medium saucepan, combine apple juice, lemon juice, orange or lemon zest, and cinnamon sticks. Heat to boil and simmer, uncovered 10 minutes.
• Cool to room temperature.
• In large serving bowl, combine apples, pineapple, orange, and grapes.
• Remove cinnamon sticks from apple juice mixture and pour mixture over fruit.
• Chill before serving.

Steps:

• Put coconut cream in a pot. I used my dutch oven and heat it on low. Add the paste and whisk it in until the sauce becomes pinkish in color. Bring to a low boil and add the chicken.
• Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
• At 10 minutes add your shrimp and cook for about 5 minutes or until shrimp is pink. Don't overcook the shrimp because it will get chewy.
• Serve over Jasmine rice.

Steps:

• Slice the pineapple across into 8-10 rounds, about 1/2 inch thick. Remove the hard inner core with an apple or pineapple corer.
• In a 12 inch skillet, combine the sugar, water and orange water. Bring to a boil over high heat and cook for 3 minutes or until thickened.
• Add the pineapple slices (ok to layer them in needed) and return to a boil. Cook, turning the pineapple slices carefully to ensure they cook evenly, for 5 minutes or until soft.
• Add the 1 cup coconut cream to the skillet, stirring gently with a wooden spoon , careful not to tear the slices. Cook for another 2 minutes.
• Transfer the pineapple slices to a bowl and pour the sauce over the top. Set aside to cool to room temp, then cover and refrigerate to chill before serving.
• To Serve #1: Place 1-2 pineapple slices in individual dessert bowls. Add two tablespoons of crushed ice to each bowl. Spoon the sauce over the slices and top each with one tablespoon of the remaining coconut cream. Garnish with mint sprigs and serve immediately before the ice melts.
• To Serve #2: Place 1-2 pineapple slices in the center of a dessert plate. Add a scoop of vanilla ice cream and drizzle the sauce over the ice cream. Spoon a tablespoon of the remaining coconut cream over each and garnish with a sprig of mint. Serve immediately.