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
Spice paste
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
Other ingredients
Star anise
Coconut milk
Water
Brown sugar
Salt to taste
Method:
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.
Note : This dish tastes better if kept overnight.
材料:
熟黄梨 - 削皮,切1 厘米厚
食油
香料(磨碎):
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
做法:
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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