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Ingredients : 1
pineapple
1/2 teaspoon
whole cloves
1 teaspoon
cardamom seeds
1 teaspoon
cilantro seeds
1 teaspoon
cumin seeds
2 tablespoons
cooking oil
2
scallions, cut in 2 cm pieces
2 teaspoons
grated fresh ginger
1 cup
water
4
candlenuts, chopped roughly
1 teaspoon sambal oelek
1 tablespoon
chopped fresh mint
Method :
Peel and cut the pineapple into half.
Remove the core and cut the pineapple into chunks of 2 cm. Grind the
cilantro seeds, cumin seeds, cardamom seeds and cloves using a mortar
and pestle. Heat a wok with oil and add the scallion, ginger, candlenuts
and spice mixture. Stir-fry over low heat for 3 minutes. Add sambal
oelek, water, pineapple and bring to the boil. Reduce he heat to low,
cover and simmer for 10 minutes, or until the pineapple is tender but
still holding its shape. Serve as an accompaniment.
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