• Ingredients:
• 2 oz of pineapple juice
• 1 cup of ice
• 2 oz cream of coconut
• 1 oz pineapple flavored yoghurt
• 1 tablespoon sugar(optional)
• 1 1/2 oz of light rum  (optional)
• Pineapple slice for garnish

Procedure:

1.     Combine all ingredients  in a blender until smooth.

2.     Pour in a  tall glass, serve with decorative straw and slice pineapple.

3.     Serve chilled

Yield: 2 servings

1 small can pineapple chunks, drained, OR 1 whole pineapple (see instructions below)

• 3 cups  leftover cooked  rice
• 4 Tbsp. cream of coconut
• 1 egg, scrambled
• 2 shallots, thinly sliced
• 3 cloves garlic, finely chopped
• 1 red or green chili, thinly sliced (optional)
• 2 Tbsp. chicken stock
• ½ cup frozen peas/carrots
• ¼ cup raisins or currants
• ½ cup raw unsalted whole cashews
• 3 spring onions finely sliced
• 1/3 cup fresh coriander
• 2 Tbsp vegetarian fish sauce
• 2 tsp. curry powder

Preparation:

1.               At medium heat, pour  oil  in a pan and add shallots, garlic, and chili, stir-frying until fragrant

2.                In a cup, stir the fish sauce together with the coconut cream and  curry powder.

3.               Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep the pan sizzling).

4.               Add the carrot / peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed.

5.               Now add the rice (previously separated , by your fingers) and pineapple chunks.

6.               Drizzle the fish sauce, coconut cream and  mixed with curry powder over and gently stir.

7.               To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party or use as a dipping sauce.

Yield: 4 servings

Total Time: 2 hours, 15 minutes

Tropical BBQ Ribs

Spareribs:

• 5 pounds pork spareribs cut into 2 to 3 rib pieces
• salt and freshly ground black pepper

Tropical Barbecue Sauce:

• 1 teaspoon margarine
• 1/2 cup sweet onions, finely chopped
• 3/4 cup light brown sugar
• 1 Tablespoon dry mustard
• 1 cup cider vinegar
• 1 cup (8 ounces) crushed pineapple, undrained
• 3/4 cup ketchup
• Juice of 1 lime
• 1/2 cup gingerale
• 2 Tablespoons soy sauce
• 1 Tablespoon Worcestershire sauce

Procedure:

1.      Preheat oven to 425 F. Line a shallow baking pan with nonstick foil.

2.      Place sweet onions in margarine in a small saucepan and saute until soft and translucent.

3.      Add brown sugar, dry mustard, cider vinegar, pineapple, ketchup, lime juice, gingerale, soy sauce, and Worcestershire sauce.

4.       Stir until combined and cook over medium heat until reduced and thickened, 20 to 30 minutes.

5.      While barbecue sauce is cooking, place spareribs, meaty side up, in a single layer in the pan. Sprinkle with salt and pepper. Roast for 20 minutes and drain off any excess fat.

6.      Remove spareribs and reduce oven to 325 F. Turn spareribs over so the other  side is facing up.

7.      Pour 1 cup of the sauce over the spareribs and bake 45 minutes.

8.      Turn spareribs over again to meaty side up and top with about 1 cup barbecue sauce. Bake an additional 45 minutes until tender.

9.      Let rest 10 minutes, then serve spareribs with any remaining barbecue sauce on the side.

Yield: 6 servings

Ingredients:

Topping:

• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter
• Batter:
• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 2 cups sugar
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans or walnuts (optional)
• 3 eggs, beaten
• 1 cup vegetable oil
• 2 cups mashed ripe bananas
• 1 (8-ounce) can crushed pineapple, thoroughly drained
• 2 teaspoons vanilla extract

Procedure:

1. Preheat oven to 350 F

2.      Topping: Combine sugar, flour, and cinnamon. With a pastry blender, cut in butter until mixture resembles crumbs.

3.      Batter: Combine flour, salt, baking soda, sugar, and cinnamon; stir in pecans or walnuts. Set aside.

4.      Combine beaten eggs, oil, mashed bananas, drained crushed pineapple and vanilla extract. Add to flour mixture, stirring just until dry ingredients are moistened.

5.      Spoon batter into a greased and floured loaf pan. Sprinkle 1/2 of streusel mixture over the top of the loaf. Bake at 350 F. for about 1 hour or until a wooden pick inserted in the center comes out clean.

6. Let cool for 10 minutes, then remove and finish cooling on wire racks.

Yield: About 10 servings