Sweet Shrimp & Pineapple Curry

This Thai curry dish is a perfect choice for my family. It's sweet. It's got a little kick. The original recipe calls for a can of cream of coconut, which is different from coconut milk. Cream of coconut is usually found in alcohol section of grocery stores. I thought the cream of coconut went perfectly with fresh pineapple and shrimp. And a little sprinkle of chopped fresh cilantro... it makes the dish even more divine.

Sweet Shrimp & Pineapple Curry
Adapted from Thai Cookbook

Printable Recipe

Ingredients:

1/2 fresh pineapple
1 1/4 cups coconut cream
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
2 teaspoons sugar
12 oz/350g raw jumbo shrimp, peeled and deveined
2 tablespoons chopped cilantro
steamed jasmine rice, to serve

Directions:

Peel the pineapple and chop the flresh. Heat the coconut cream, pineapple curry paste, fish sauce, and sugar until almost boiling.

Shell and devein the shrimp. Add the shrimp and cilantro to the pan and simmer for 3 minutes, or until the shrim are cooked.

Serve the shrimp with steamed jasmine rice.

Sook the Cook

Sweet Shrimp & Pineapple Curry

This Thai curry dish is a perfect choice for my family. It's sweet. It's got a little kick. The original recipe calls for a can of cream of coconut, which is different from coconut milk. Cream of coconut is usually found in alcohol section of grocery stores. I thought the cream of coconut went perfectly with fresh pineapple and shrimp. And a little sprinkle of chopped fresh cilantro... it makes the dish even more divine.

Sweet Shrimp & Pineapple Curry
Adapted from Thai Cookbook

Printable Recipe

Ingredients:

1/2 fresh pineapple
1 1/4 cups coconut cream
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
2 teaspoons sugar
12 oz/350g raw jumbo shrimp, peeled and deveined
2 tablespoons chopped cilantro
steamed jasmine rice, to serve

Directions:

Peel the pineapple and chop the flresh. Heat the coconut cream, pineapple curry paste, fish sauce, and sugar until almost boiling.

Shell and devein the shrimp. Add the shrimp and cilantro to the pan and simmer for 3 minutes, or until the shrim are cooked.

Serve the shrimp with steamed jasmine rice.

Sook the Cook

Sweet Shrimp & Pineapple Curry

This Thai curry dish is a perfect choice for my family. It's sweet. It's got a little kick. The original recipe calls for a can of cream of coconut, which is different from coconut milk. Cream of coconut is usually found in alcohol section of grocery stores. I thought the cream of coconut went perfectly with fresh pineapple and shrimp. And a little sprinkle of chopped fresh cilantro... it makes the dish even more divine.

Sweet Shrimp & Pineapple Curry
Adapted from Thai Cookbook

Printable Recipe

Ingredients:

1/2 fresh pineapple
1 1/4 cups coconut cream
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
2 teaspoons sugar
12 oz/350g raw jumbo shrimp, peeled and deveined
2 tablespoons chopped cilantro
steamed jasmine rice, to serve

Directions:

Peel the pineapple and chop the flresh. Heat the coconut cream, pineapple curry paste, fish sauce, and sugar until almost boiling.

Shell and devein the shrimp. Add the shrimp and cilantro to the pan and simmer for 3 minutes, or until the shrim are cooked.

Serve the shrimp with steamed jasmine rice.

Sook the Cook

Pineapple Upside Down Cake

I have a confession to make. I'd never tried this particular cake before... well, until one night, I just decided to make a cake for my sister-in-law's birthday. Oh boy, it was good. The pictures don't do it justice. My camera sucks. It just didn't focus very well. But it's okay. I can't afford a nice camera. Someday I will. Maybe around Christmas?? I'm counting on it. :) But until then, you will just have to bear with me. But this pineapple upside down cake was so moist! It literally melted in our mouths. Everyone loved it. The caramel soaked into the pineapples... it's fantastic!

Pineapple Upside Down Cake
Adapted from Betty Crocker

Ingredients:

1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14 oz can), drained
9 maraschino cherries without stems (optional)
1 1/3 cup all purpose flour
1 cup sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Directions:

	Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
	In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
	Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
High Altitude (3500-6500 ft): Increase flour to 1 1/2 cups and baking powder to 1 teaspoon. Bake 50 to 55 minutes.

Serve it with whipped cream, if desired.

Pineapple Upside Down Cake

I have a confession to make. I'd never tried this particular cake before... well, until one night, I just decided to make a cake for my sister-in-law's birthday. Oh boy, it was good. The pictures don't do it justice. My camera sucks. It just didn't focus very well. But it's okay. I can't afford a nice camera. Someday I will. Maybe around Christmas?? I'm counting on it. :) But until then, you will just have to bear with me. But this pineapple upside down cake was so moist! It literally melted in our mouths. Everyone loved it. The caramel soaked into the pineapples... it's fantastic!

Pineapple Upside Down Cake
Adapted from Betty Crocker

Ingredients:

1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14 oz can), drained
9 maraschino cherries without stems (optional)
1 1/3 cup all purpose flour
1 cup sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Directions:

	Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
	In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
	Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
High Altitude (3500-6500 ft): Increase flour to 1 1/2 cups and baking powder to 1 teaspoon. Bake 50 to 55 minutes.

Serve it with whipped cream, if desired.

Pineapple Upside Down Cake

I have a confession to make. I'd never tried this particular cake before... well, until one night, I just decided to make a cake for my sister-in-law's birthday. Oh boy, it was good. The pictures don't do it justice. My camera sucks. It just didn't focus very well. But it's okay. I can't afford a nice camera. Someday I will. Maybe around Christmas?? I'm counting on it. :) But until then, you will just have to bear with me. But this pineapple upside down cake was so moist! It literally melted in our mouths. Everyone loved it. The caramel soaked into the pineapples... it's fantastic!

Pineapple Upside Down Cake
Adapted from Betty Crocker

Ingredients:

1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14 oz can), drained
9 maraschino cherries without stems (optional)
1 1/3 cup all purpose flour
1 cup sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Directions:

	Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
	In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
	Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
High Altitude (3500-6500 ft): Increase flour to 1 1/2 cups and baking powder to 1 teaspoon. Bake 50 to 55 minutes.

Serve it with whipped cream, if desired.

Fabulous Pineapple Meatballs

Another great recipe from Blogchef - I had ground beef in the fridge and thought I'd make some tacos but then I craved something different - something sweeter as always. I had some leftover rice and tried to think of a meal that I could eat with the rice (many times, I'd end up throwing away rice that didn't get eaten the day before. And we only eat sticky rice from Korea or Japan and those are "expensive") Anyway, the bottom line is that I came across with this yummy recipe for pineapple meatballs and deided to try that tonight. It was a hit! My little baby boy ate two big balls for dinner. He's a picky baby so that tells you that this dish was not bad at all. :-)

Ingredients:

Meatballs-
2 lbs ground beef (lean)
2 large eggs
1/2 cup dry breadcrumbs (panko)
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoon worcestershire sauce
1/4 teaspoon garlic powder

Sauce-
1 cup brown sugar (I went easy on brown sugar and used 1/2 cup instead just because I've been trying to eat less sugar, but you can use 1 cup, I am sure it'll be tastier.)
3 tablespoon cornstarch
1 3/4 cups pineapple juice (reserved from pineapple tidbits) (I only used about a cup)
1/4 cup white vinegar
1 1/2 tablespoon soy sauce
1 1/2 teaspoon worestershire sauce
1 (14 oz) can pineapple tidbits

Direction:

Preheat oven to 350 degrees. Combine all the Meatball ingredients in a medium ball. Mix well and shape into 1" balls. Now, here's your choice. You can either brown the meatballs in a large non-stick skillet or in the oven. I personally like to cook meatballs in the oven. I've always liked the outcomes. However, if you like to cook them in a skillet, that's totally fine, too. Your call!

In a medium sauce pan, combine brown sugar and cornstarch and mix well. Then add pineapple juice, white vinegar, soy saue, and worestershire sauce, and mix well, over medium heat, stirring occasionally, until the sauce is smooth. Reduce heat to medium-low, add pineapple tidbits and stir until the sauce slightly thickens. Serve with or over rice if desired.



Adapted from Blogchef

Fabulous Pineapple Meatballs

Another great recipe from Blogchef - I had ground beef in the fridge and thought I'd make some tacos but then I craved something different - something sweeter as always. I had some leftover rice and tried to think of a meal that I could eat with the rice (many times, I'd end up throwing away rice that didn't get eaten the day before. And we only eat sticky rice from Korea or Japan and those are "expensive") Anyway, the bottom line is that I came across with this yummy recipe for pineapple meatballs and deided to try that tonight. It was a hit! My little baby boy ate two big balls for dinner. He's a picky baby so that tells you that this dish was not bad at all. :-)

Ingredients:

Meatballs-
2 lbs ground beef (lean)
2 large eggs
1/2 cup dry breadcrumbs (panko)
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoon worcestershire sauce
1/4 teaspoon garlic powder

Sauce-
1 cup brown sugar (I went easy on brown sugar and used 1/2 cup instead just because I've been trying to eat less sugar, but you can use 1 cup, I am sure it'll be tastier.)
3 tablespoon cornstarch
1 3/4 cups pineapple juice (reserved from pineapple tidbits) (I only used about a cup)
1/4 cup white vinegar
1 1/2 tablespoon soy sauce
1 1/2 teaspoon worestershire sauce
1 (14 oz) can pineapple tidbits

Direction:

Preheat oven to 350 degrees. Combine all the Meatball ingredients in a medium ball. Mix well and shape into 1" balls. Now, here's your choice. You can either brown the meatballs in a large non-stick skillet or in the oven. I personally like to cook meatballs in the oven. I've always liked the outcomes. However, if you like to cook them in a skillet, that's totally fine, too. Your call!

In a medium sauce pan, combine brown sugar and cornstarch and mix well. Then add pineapple juice, white vinegar, soy saue, and worestershire sauce, and mix well, over medium heat, stirring occasionally, until the sauce is smooth. Reduce heat to medium-low, add pineapple tidbits and stir until the sauce slightly thickens. Serve with or over rice if desired.



Adapted from Blogchef

Fabulous Pineapple Meatballs

Another great recipe from Blogchef - I had ground beef in the fridge and thought I'd make some tacos but then I craved something different - something sweeter as always. I had some leftover rice and tried to think of a meal that I could eat with the rice (many times, I'd end up throwing away rice that didn't get eaten the day before. And we only eat sticky rice from Korea or Japan and those are "expensive") Anyway, the bottom line is that I came across with this yummy recipe for pineapple meatballs and deided to try that tonight. It was a hit! My little baby boy ate two big balls for dinner. He's a picky baby so that tells you that this dish was not bad at all. :-)

Ingredients:

Meatballs-
2 lbs ground beef (lean)
2 large eggs
1/2 cup dry breadcrumbs (panko)
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoon worcestershire sauce
1/4 teaspoon garlic powder

Sauce-
1 cup brown sugar (I went easy on brown sugar and used 1/2 cup instead just because I've been trying to eat less sugar, but you can use 1 cup, I am sure it'll be tastier.)
3 tablespoon cornstarch
1 3/4 cups pineapple juice (reserved from pineapple tidbits) (I only used about a cup)
1/4 cup white vinegar
1 1/2 tablespoon soy sauce
1 1/2 teaspoon worestershire sauce
1 (14 oz) can pineapple tidbits

Direction:

Preheat oven to 350 degrees. Combine all the Meatball ingredients in a medium ball. Mix well and shape into 1" balls. Now, here's your choice. You can either brown the meatballs in a large non-stick skillet or in the oven. I personally like to cook meatballs in the oven. I've always liked the outcomes. However, if you like to cook them in a skillet, that's totally fine, too. Your call!

In a medium sauce pan, combine brown sugar and cornstarch and mix well. Then add pineapple juice, white vinegar, soy saue, and worestershire sauce, and mix well, over medium heat, stirring occasionally, until the sauce is smooth. Reduce heat to medium-low, add pineapple tidbits and stir until the sauce slightly thickens. Serve with or over rice if desired.



Adapted from Blogchef