This is not a Thai style dish, just a fusion dish that I am experimenting. Meehoon is a word described in chinese dialect which is actually rice vermicelli. Pineapple tastes good whether it is eaten as fresh fruit or cooked and aids in digestion. Here, I used a fully ripen pineapple fruit as it is sweeter and more juicer.
Ingredients I used:
1 cup diced pineapple fruits
1 cup cut fresh shitake mushroom
1 cup roughly chopped sweet basil leaves
Few stalks of bok choy or green mustard, cut into 2" length
Brown rice vermicelli (enough for 3 person), soaked until soft
4 tbsp tomato puree (or chilli sauce if you prefer hot)
2 cups filtered water
1 tbsp kombu mushroom powder
sea salt and pepper to taste
1 tsp sesame oil
2 tsp lemon rind
1 tbsp flaxseed oil
fried garlic and onions. optional
Fill 2 cups of filtered water in a saucepan and add in pineapple fruits. Bring to boil at low heat for 5 mins. Turn off heat and leave aside.
In another pan, lightly stir fry the shitake mushroom with sesame oil and kombu mushroom powder until fragrant. Add in the pineapple liquid, lemon rind, tomato puree or chilli sauce, sea salt and pepper to taste. When the sauce comes to a boil, lower heat and add in the sweet basil leaves, brown rice vermicelli and bok choy. The sauce must fully cover the rice vermicelli and bok choy. Add in the fried garlic and onions if using. Turn off heat and cover the pan with a lid to allow the bok choy and rice vermicelli to soak in all the sauce for about 10 mins.
Before serving, sprinkle some flaxseed oil over it for added nutritional value of Omega-3.
Enjoy this simple and delicious meal!
Evermetta @ http://homemadefoodtalk.blogspot/