Archive for the ‘Stewed Pineapple with Coconut and Indonesian Spices – Gulai Nanas’ Category

Stewed Pineapple with Coconut and Indonesian Spices – Gulai Nanas

Ingredients:

1 large ripe pineapple (2lbs/1kg)

2 tablespoons oil

3 ½ cup (875 ml) thin coconut milk

¼ teaspoon freshly ground black pepper

2 star anise pods

1 cinnamon stick

2 cloves

¼ teaspoon ground nutmeg

1 stalk lemongrass, thick bottom third only, outer layers discarded inner part bruised

1 in (2 ½ cm) fresh galangal, peeled and sliced

1 tablespoon tamarind juice (see our sambal recipes categories)

½ teaspoon salt

½ cup (125 ml) thick coconut milk

1 tablespoon Crispy Fried Shallots (see our sambal recipes categories)

Spice Paste:

2 candlenuts, roughly chopped

1 teaspoon coriander seeds or ½ teaspoon ground coriander

½ in (1 cm) fresh turmeric, peeled and sliced, or ½ teaspoon ground turmeric

3 to 4 dried red chilies, cut into lengths and soaked to soften

6 shallots, peeled

1 teaspoon shaved palm sugar or dark brown sugar

Cooking Directions:

1. Prepare the Crispy Fried Shallots by following the recipe on sambal categories
2. Peel and core the pineapple and slice it into bite-sized chunks. Set aside
3. Make the Spice Paste by grinding all the ingredients to a smooth paste in  a mortar or blender, adding a little oil if necessary to keep the mixture turning.
4. Heat the oil in a wok over medium heat and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the thin coconut milk, stir gently and bring to aboil, add the pineapple and all the other ingredients, except the thick coconut milk and Crispy Fried Shallots, and bring to a boil again. Reduce the heat to low and simmer covered until the pineapple is tender, 10 to 15 minutes. Add the thick coconut milk, stir well and allow it to heat through. Adjust the seasoning with more sugar or salt as desired and turn off the heat.