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The BloggerAid Cookbook

Coriander Pork with Pineapples

Sorry I haven't posted anything since 28/2. I just got so caught up in the daily affairs at home. My cool Sister in law came and stayed with us for a week or so before flying back to LA. We enjoyed her company so much that we were so sad to see her go, especially Little One who cried at the train station. A few days after that, I suffered a personal loss (as the saying goes, we never thought it would happen to us), then a few days later, I slipped and fell down the concrete stairs at home (earning myself a big bruise on my back and pigeon size bruises on my right arm). As if to prove that things happens in 3s, I got super lucky and caught stomach flu which lasted for days.:-(

As I was on the mend, Little One caught a virus at the day-care centre (I think). Poor thing (and also poor self) suffered 2 days of fever and the next morning, I gave her water and she cried and stuck her finger in her mouth: 'mommy, bobo. bobo.' (so cute right:-) but so painful to watch her suffer like this). So I had a clingy and cranky baby for 2 days (I was about to pull out all my hairs). Stuck at home for a week as she was super contagious, she got a bit of luck with the doc who prescribed ice cream as medicine. Anyone wants her virus?;-) hmm...think I spoke too soon - I myself caught her super bug. This taught me something: don't eat some chilli while having a really bad sore throat. Duh!

End of my complains and back to food. I would like to share this easy and delicious thai dish that I have prepared for my sister in law with all of you.

Coriander Pork with Pineapples

(Taken from Thai Cooking)

  • 400 g pork loin or fillet (cut into thin slices)
  • ¼ medium pineapple (cut into bite size pieces)
  • 1 tbsp oil
  • 4 cloves garlic (chopped)
  • 4 spring onions (chopped)
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • ½ cup fresh coriander leaves
  • ¼ fresh mint (chopped)
Coriander Pork with Pineapples
  1. Heat the oil in a wok, add the chopped garlic and spring onions and stir-fry for 1 minute. Remove from wok.
  2. Stir-fry the sliced pork in a very hot wok in 2 or 3 batches. Cook each batch for about 3 minutes or until the meat is just cooked.
  3. Return all the meat in the wok together with the garlic and spring onions and add the pineapples, fish sauce and lime juice. Mix it well.
  4. Sprinkle some coriander leaves and chopped mint on it and toss lightly just before serving.
  5. Serve with rice.
The Verdict

This is a nice sweet dish, of course the pineapple dominates but the coriander and mint are what makes the whole thing interesting. My Sister-In-Law loves it very much and the dish was completely cleaned out before end of dinner.

15 comments on this post.

Pineapple Prawns

We got back to France 12 days ago and I find myself still adjusting to our daily routine and the weather. *sigh* Pierre and Little One don't seems to have any problem at all. Lucky them.

One of my goals when I came home for CNY (besides pigging out big time on local food, catching up with friends etc) is to watch my mom cooks all those delicious food and note them down so that I could redo them in France. Unfortunately my mom whipped up dishes faster than I could catch her doing it: one minute, the ingredients were all layed out on the kitchen counter, the next, they were all in the wok cooking ... or worst ... sometimes I didn't realised she had started cooking ... until the delicious aroma floated to my nose ... I rushed to the kitchen only to see the dishes all whipped up and laid on the table ready to be 'makan' (eaten). Maybe I should install a camera in the kitchen to spy on her cooking:-D Anyway I was lucky to catch my supermom in action cooking up this delicious yet simple dish of hers.

Pineapple is an excellent source of manganese, vitamin C and a good source of B1 & B6. Apparently the juice can also be used as a marinade and tenderizer for meat. Pineapple is actually composed of many flowers whose individual fruitlets fuse together around a central core and each fruitlet is identified as an 'eye'.

How to choose a pineapple?
Choose one that is firm, gold to brown skin, heavy for their size and has a fragrant sweet smell at the base. If the spiky leave gives way with a light tuck, it means it's nicely ripen. Avoid those with soft spots or bruised and darkened eyes - this means that the pineapple is past its prime. Avoid also pineapple that smells musty, sour or fermented.

This is my contribution to this Weekend Herb Blogging hosted by Kel from Green Olive Tree.

Pineapple Prawns
  • Prawns (peeled)
  • Pineapples (cut into small slices)
  • 2 cloves garlic (minced)
  • Chili (seedless & chopped - option)
  • Light soya sauce
  • Sugar
Pineapple Prawns
  1. Heat up wok with a bit of oil until hot. Stir-fry the minced garlic with chopped chilli till fragrant.
  2. Add in the pineapple pieces and a bit of sugar. Stir-fry it for a few minutes or till the pineapples are almost cooked.
  3. Stir in the prawns and season it with light soya sauce to your taste.
  4. Serve hot with rice.
Stir-fried Pineapple PrawnsStir-fried Pineapple Prawns
The Verdict

We know sweet and shrimp go well together and this dish proves it once again (and is an quick and tasty way to add some fruits to your diet). My mom tends to not salt the dish enough for western taste-buds, but it's easily fixed.


Instead of prawns, try it with squids. It tastes equally good.:-)

Stir-fried Pineapple Prawns
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