Recipe of the Week

Indonesian Pork Kebabs w/ Spicy Pineapple and Coconut Rice

Pork Kebabs:

1 lb. ground pork
4 cloves of garlic, chopped
1 tbps. ginger, chopped
salt, pepper and onion powder to taste
2-3 Thai bird chili's, chopped (if you can't get these fresh at an Asian market - you can use about 2 tsp. Sambal Olek - an chili paste you can find in most supermarkets)
1 egg, lightly beaten

Combine all ingredients except egg and mix thoroughly. Add egg and mix until completely incorporated. Take about a 1/4 cup of the mixture and pat into a log shape. Thread onto metal skewers and place on a rack over a baking sheet. Place under the broiler for about 5 min on each side or until lightly browned and juices run clear. Serve with Coconut Rice and Spicy Pineapple.

Spicy Pineapple

2 large cans pineapple chunks, drain and reserve the juice
1/2 c. packed brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. allspice
1/4 tsp. cardamom
1-2 tbsp. Sambal Olek - 2 tbsp. will be quite hot, 1 will only be moderately hot
3 tbsp. corn starch

Place all ingredients except reserved pineapple juice and corn starch in a large saucepan over medium heat. Stir occasionally until sugar dissolves and mixture comes to a boil. Boil for about 5 min. Mix corn starch with reserved pineapple juice. Add to pineapple/chili mixture. Stir until mixture returns to boil and begins to thicken. Cook until mixture is quite thick (reminiscent of pie filling) - serve hot.

Coconut Rice

1 1/2 c. short grain, rice
2 c. water
1 can coconut milk

Thoroughly wash rice until water runs clear. Combine rice and 2 c. of water in a rice cooker. Add can of coconut milk on top (do not mix into rice). Cook as you would any rice in the rice cooker. After rice cooker turns to warm, let rice sit for about 5 to 10 minutes. Mix with rice paddle until combined.