Pacri nanas (malay spiced pineapple) recipe

Name: Pacri nanas (malay spiced pineapple) recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Cuisine: En
Ingredients: 1 fresh pineapple; 2 tablespoons cooking oil; 1 1/2 teaspoons curry powder; 4 cm cinnamon stick; 3 cloves; 3 green cardamom pods, cracked open with the flat side of a knife; 10 fennel seeds; 3 Indonesian bay (salam) leaves; 3 cm ginger, scrapped and bruised; 2 red long cayenne peppers (Thai red chilies), cut in half lengthwise, take off the seeds; 2 green long chillies, cut in half lengthwise, take off the seeds; 3 shallots (double up the amount if you use a smaller size), thinly sliced; 2 cloves garlic, thinly sliced lengthwise; 150 ml water; 1 1/2 tbsp sugar; salt; 2 calamansis

Starter

Very Easy

18 min

Preparation

Preparation10 min

Cook time8 min

Peel pineapple, cut into 8 sections lengthwise, cut off the core. Slice into 1 cm thick pieces.
Heat oil in a skillet/wok over medium-low heat. When hot, add cinnamon, cloves, fennel, cardamom pods and Indonesian bay leaves and stir well to combine.
Saute, stirring constantly until combined aroma of spices wafts up, about 2 minutes. Add ginger, garlic, shallots, chilies and curry powder; continue sauteeing often, until garlic and shallots have just wilted, about 3 minutes. Don't let them change color.
Stir in chilies, sugar and water. Continue stirring until dissolved. Add pineapple and salt, stirring to combine. Raise heat slightly to bring liquid to a simmer.
Cover and cook, stirring occasionally, until pineapple is a bit wilted, about 3 minutes.
Taste for salt and add more as necessary. Turn off th heat and squeeze calamansi over pineapple, stir well. Transfer to a serving dish/bowl and allow to cool to room temperature before serving.