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Makes 6 Servings
1. Put the peppercorns in a small skillet and dry-roast
over high heat, sliding the skillet back and forth over the burner
to prevent burning, until the peppercorns exude a pleasant aroma,
about 1 minute. Remove from the heat and let cool, then grind in
a spice grinder. Transfer to a bowl and set aside.
2. Put the rice in a bowl and break up the clumps with
your hands or a fork. Set aside.
3. Heat the oil in a large skillet over high heat for 1
minute. Add the shallots and stir for a minute or two, then add
a couple of pinches of salt and stir until the shallots turn golden.
Remove with a fine-mesh strainer to a plate lined with paper towels
and let cool. Pour all but 2 tablespoons of the oil into a bowl
and let cool before transferring to a jar with a tight-fitting lid;
refrigerate and use for other stir fry dishes. Set the skillet aside.
4. Heat the grill.
5. While waiting for the grill to get hot, pound the remaining
1 teaspoon salt and the garlic in a mortar with a pestle into a
fine paste. Add the peppercorns and cilantro and pound into a paste.
Transfer to a small bowl and set aside.
6. Heat the reserved 2 tablespoons of oil in the skillet
over high heat. Add the spice paste and sauté for 10 to 15 seconds.
Add the ginger and sauté for another 10 seconds, and add the onion.
Stir-fry until the onion is limp and translucent. Add the rice,
sausages, and pineapple and stir-fry until all the ingredients are
well mixed. Remove from the heat.
7. Fill the coconuts with the fried rice and top with the
crispy shallots. Cap the coconuts with the reserves tops and wrap
in aluminum foil. Place in the grill over medium heat and grill
for 15 minutes. Cover the grill and grill for another 15 minutes.
Be sure to open the vents in the top of the grill.
8. Transfer the coconuts to a plate, unwrap the foil, and
serve hot.
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