Who could have imagined that a sharp-flavoured fruit can go hand in hand with prawns in a curry? The ever faithful fruit “The Pineapple” so thorny and yet deliciously inviting! If eaten on its own, the Sarawak Pineapple is just right cos its so sweet and flavourful.
I have dedicated this food blog of mine to my nephew “Nathaniel” whose birthday happens to fall on 1st November 2006. This little boy eats almost anything and he definitely loves food. Who knows … when I grow old, maybe he will be the one cooking for me. Hint! hint! and guess what … my god-daughter got a baby brother on this same auspicious day 1st November 2006! Great news!
We celebrated Nathaniel’s one year old birthday gathering with family and everyone brought a dish. We had roast duck, char chap chye, birthday noodles and I made pineapple prawn curry as my part and parcel of the potbless.
4 Comments
aiyo, this looks sooooo sedap. Just wondering whether I can omit the pineapple as I don’t like the taste. Possible?
Drool. I like most dishes with pineaplle in m.
Edith, I suppose pineapple can be omitted but then the taste will be different.Then again, I always believe in modifying recipes to suit our own tastebuds … most gratifying.
Yup Tummythoz! I too enjoy the tangy flavour of this lovely fruit but then again it is a pretty potent fruit if consumed raw during early pregnancy.
Thanks Audrey. Will try this out I hope soon.