2 small pineapple, skinned & cut into medium chunks
2 cinnamon sticks
4 pcs cloves
4 pcs asam slices / tamarind peel
3 stalks lemongrass, use only the head
250ml thick coconut milk
1-1/2 cups water
1 tspn salt (adjust to your personal taste)
2 TB sugar (to your taste)
Ingredients blended paste :
30gm dried red chilies, soaked with warm water till soft
5 shallots, skinned & sliced
6 cloves of garlic, skinned
1 inche ginger, sliced
2 buah keras / candlenuts
1 stalk lemongrass, use only the head & sliced
20gm shrimp paste (belacan)
(1) preheat wok then add in 1/2 cup cooking oil, saute lemongrass, cloves & cinnamon sticks till fragrant.
(2) then add in blended paste and continue cooking till fragrant and the chili paste turned into darker colour.
(3) next, add in water & coconut milk and bring it to boil.
(4) now, add in pineapple and let to cook for about 20 minutes or till slightly soft then its all ready to serve.