Nyonya Pineapple Patchree (Florence Tan)

Pineapple Patchree? I have never heard of this Nyonya dish before. All I know any savoury Nyonya dish that contains pineapple is acar/achar (spicy mixed vegetable pickle) which is one of my favourite. Pineapple... yummmmmm...

I'm a pineapple lover. I eat LOTS of pineapple whenever I go back in Singapore for my holidays. You might ask... Why didn't you eat pineapple in Australia? Yes, I do but they are only available when they are on season. Unlike living in Singapore, I can't eat pineapple everyday...

This pineapple recipe originates from the book, Florence's Tan Best Nyonya Recipes by Florence Tan. Being a pineapple lover, I love to try new pineapple recipes and this is one that I bookmarked for the current pineapple season.

Pineapple chunks in thick and spicy gravy... yummmmmm...

Nyonya Pineapple Patchree: A new pineapple recipe that I explored

To cook this dish, we need a nice PINEAPPLE!

You can either pound pound pound or whiz whiz whiz this paste.

The spices that I used

Cook chillies paste with spices until fragrant.

Add pineapple chunks and cook for 5 mins.

Add this...

... plus salt and sugar and it is ready!

Pineapple... yummmmmm...

Here's the recipe from the book, Florence's Tan Best Nyonya Recipes by Florence Tan
(with my modification and notes in blue)

Serves 4-6
1 pineapple, about 650g, husk and core removed
(Pineapple should weigh about 650g after the husk and core have been removed)
125ml cooking oil (I used 2 tbsp canola oil)
2 star anise
3 sprigs curry leaves
250ml water (reduced to 125ml as I like thicker gravy)
200ml thick coconut milk (I used Ayam brand regular coconut milk)

Finely Ground Ingredients
15 dried red chillies, deseeded, soaked in boiling water in a covered bowl for 20 mins until soft
3 red chillies
3 cm fresh turmeric knob, peeled (replaced with 1/2 tsp ground turmeric)
4 tbsp coriander (cilantro) powder 
15 shallot, about 150g, peeled (replaced with 1 large red onion)
 
Seasoning
2 tbsp sugar
1 3/4 tsp salt

Garnishing
1 red chilli, deseeded and cut into triangles
(I didn't add this)

Cut pineapple into quarters, then cut into 1.5 cm (3/4 in) thick triangles.

Heat oil in a wok. Fry star anise, curry leaves and finely ground ingredients until fragrant.

Add pineapple slices and cook for about 5 mins over low heat. Add seasoning and water. Bring to a boil.
Lower heat and simmer until pineapple slices are tender. Add coconut milk and stir constantly until it boils for 2 mins. Remove from heat.

Garnish with red chilli (I didn't do this) and serve.

Happy Cooking
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