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Number of serving: 4
Preparing time: 20 minutes
Cooking time: 15 minutes
Ingredient A:
1 teaspoon cardamom seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon whole cloves
Ingredient B:
1 medium pineapple, peel and remove the core, cut into bites cube,
could be replace with canned pineapple.
1 cup / 250ml / 8 fl oz water
1 teaspoon sambal oelek
1 tablespoon chopped fresh mint
Ingredient C:
2 tablespoons oil
2 spring onions, cut into 2 cm (3/4 inch) pieces
2 teaspoons grated fresh ginger
4 candlenuts, coarsely chopped
Method:
Grind the Ingredient A with processor or pestle. Heat the oil in pan
over medium heat, add onion, ginger candlenuts and spice mixture and
stir fry over low heat for 3 minutes. Add the Ingredient B and bring to
boil. Reduce the heat to low, cover and simmer for 10 minutes, or until
the pineapple is tender. Ready to serve
Health Tip: Low salt cooking
recipes.
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