Sunday, September 5, 2010

Father's Day Feast

Its Father's Day here in the land of oz. So, I asked Sam what sort of menu he would want for dinner. Seems like he is in a mood for simple good old fashioned Malay fare of Pajri Nenas (Pineapple Curry),Sambal Ikan Bilis goreng (Fried Anchovies in Chilli and Peanuts), Onion Omelette and Triple layer choc cake for dessert.

No problem, have done these dishes a thousand times but it will be my first time to try out Donna Hay's Buttermilk Choc Cake ( see earlier post for link to recipe).

So here's the recipe for the delectable Pineapple Curry/Pajri Nenas, always a winner!

Pajri Nenas

1/2 sweet fresh pineapple (or 1 can of pineapple)
2 shallots, chopped
1 clove garlic, chopped
5 curry leaves
I cup coconut milk
1 large green chili, sliced in two
1 packet of beef curry powder, mix with 1/2 cup warm water to create a paste
1 tablespoon finely grated ginger
1 tablespoon kerisik (coconut paste, see earlier post on how to make this your self or can be bought at Asian Grocers)
1 cloves
2 cardamom
1 stick cinnamon
1 star anise
Sugar & salt to taste

1. Heat cooking oil in a pot, fry the shallots, garlic, curry leaves, grated ginger & spices for 1-2 minutes
2. Pour curry paste in, stir vigorously. Let it cook for 5 minutes. You may add a little bit of water, but not too much. Don't worry if it looks too dry here as you will add the coconut milk soon.
3. Add in pineapples, green chili and coconut cream, stirring. Cover for 10 minutes or until the pineapple softens.
4. When pineapple is soften, add the kerisik (coconut paste), sugar & salt. Stir until it dissolves and cover, let it simmer until the curry thickens, about 30 minutes on medium heat.
5. Pajeri is ready when the curry has thicken. Serve warm with steamed rice.

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