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.|
|... plus salt and sugar and it is ready!|
Here's the recipe from the book, Florence's Tan Best Nyonya Recipes by Florence Tan
(with my modification and notes in blue)
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)
2 tbsp sugar
1 3/4 tsp salt
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.
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