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Pajeri Nenas (8 April 2013)
Pajeri Nenas is a pineapple curry. To be honest, although I have seen this in Malay rice stalls, but I never knew its name until after I got married, and my wife made it for me. It's a very nice dish to be taken with hot white rice (though nowadays I take rice sparingly).
If you'd like to make Pajeri Nenas, here's the recipe that my wife helped to write out.
Ingredients:
- Ripe pineapple
- Oil
- Dried chili - soak and cut into smaller pieces
- Fresh chili - Cut into smaller pieces
- Shallot
- Garlic
- Turmeric
- Coriander seeds - wok toasted until aromatic and grind
- Star anise
- Coconut milk
- Water
- Brown sugar
- Salt to taste
- Ground the spice paste.
- Skin the pineapple and cut into thick slices, about 1 cm.
- Heat oil over medium flame and saute the spice paste and star anise until aromatic and the chili paste "breaks oil".
- Add in the pineapple and mix well. Stir for a few minutes.
- Add some water and let it simmer for a while.
- Add in coconut milk and let it boil for 15 minutes.
- Season with brown sugar and salt.
- Lower heat and simmer until pineapple is soft.
材料：
- 熟黄梨 - 削皮，切1 厘米厚
- 食油
- 辣椒干- 剪段浸软
- 红辣椒 - 剪小段
- 葱头
- 蒜头
- 黄姜
- 芫荽籽- 干炒至香
- 八角
- 椰浆
- 烤椰丝- 可买现成的或把新鲜椰丝炒至香，磨碎
- 水
- 黄糖
- 盐
- 用中火烧热油，加入磨碎香料 和八角， 炒至出辣椒油。
- 加入黄梨片，翻炒均匀。
- 加水煮滚十分钟。
- 加入椰浆，煮滚十分钟。
- 加烤椰丝， 盐，黄糖调味。
- 煮至黄梨变软。
- 把煮好的巴扎哩黄梨放隔夜才享用， 会更入味。
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