Lederhudler

I have visited Singapore a number of times, and had my first introduction to Thai food there. One restaurant served a version of pineapple rice that was quite different than I have seen here in the US. It was served in a clay pot, evidently the container in which it had been prepared. The dish had no seafood, chicken, or nuts, but did have a layer of pork floss on top. The rice was yellow or orange, indicating it had probably been prepared with saffron, tumeric, or a similar spice. It was not at all spicy, however. No eggs. I quite like this rice dish, and am curious whether anyone knows of a recipe for something akin to it. The only "negative" was that the dish appeared to contain a smattering of peas and carrots (similar to what one purchases in packages in the frozen food section of most US supermarkets). I'm not opposed to including such vegetables, but the presentation in an otherwise formal restaurant setting seemed a bit crude.