Thai Pineapple Soup With Pork And Dried Shrimp Recipes

THAI PINEAPPLE SOUP WITH PORK AND DRIED SHRIMP

Steps:

• Soak the dried shrimp in 1/2 cup of cold water for 10 minutes. Drain and set aside.
• Saute the garlic in the vegetable oil until it is light brown and set aside.
• In a large pot, bring to a boil 9 1/2 cups of water, then add the pork and fish sauce.
• Continue boiling for 7 to 10 minutes, or until the pork has cooked.
• Add the pineapple, pepper, and shrimp. Cover, reduce heat and simmer for 5 to 7 minutes.
• When ready to serve, stir in the scallions and float sauted garlic on top.

PINEAPPLE CURRY SOUP

Steps:

• Melt butter and saute onion until golden brown.
• Blend in curry and flour then add the broth slowly. Bring to boil then reduce heat.
• Beat egg yolks cream and 1 tbs soup together. When soup is no longer boiling slowly stir in yolk mixture. Do NOT allow soup to boil again.
• Add pineapple and cognac to taste. Serve immediately.

THAI ROAST PORK WITH PINEAPPLE

Steps:

• Cut rind from pineapple in wide strips; core and cut pineapple into bite-size pieces. Set aside rind and fruit.
• In food processor, process garlic and fresh coriander, adding enough of the vinegar to make smooth paste. Mix in sugar, soy sauce, fish sauce, ground coriander, pepper, cumin, cloves, nutmeg and HALF of the cayenne and remaining vinegar.
• Place pork in roasting pan; cover with spice mixture. Lay pineapple rind (rind side up) over top. Pour 1 cup (250 mL) water into pan; roast in 325°F (160°C) oven for 1-½ hours, adding 1/4 cup (60 mL) water at a time to pan, if necessary, as liquid evaporates.
• Remove rind; continue to roast pork, basting every 10 minutes with pan juices, until meat thermometer inserted in centre registers 170°F (75°C), 30 to 45 minutes.
• Transfer to serving platter; surround with pineapple pieces; sprinkle remaining cayenne and salt over pineapple; spoon pan juices over pork. Garnish with coriander stems and leaves, if desired.

THAI PINEAPPLE SHRIMP CURRY

Steps:

• Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
• Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.