Gulai Nanas
pineapple curry

1 fresh pineapple (1000 gr)
5 shallots
3 cloves garlic
1 cinnamon stick
4 cloves
1 staranise
3 cardamon pods
6 tbsp palmsugar
2 red rawits
250 ml santen cair (thin coconut milk)
1 tsp salt
2 green lomboks
2 tbsp oil

1 tbsp ketumbar (coriander)
1/2 tsp jinten (cumin)
1/2 tsp adas (fennel)
6 shallots
3 cloves garlic
1 red rawit
2 cm kunyit (curcuma)
1/2 tsp salt

Cara mambuat:
cut the pineapple into pieces, the shallots into thin slices and the garlic fine. Grate the palmsugar. Slice the rawts and the lomboks into thin strips. Roast the ketumbar, the jinten and the adas dry in a skillet for 3 minutes. Pound or grind all the ingredients for the bumbu into a paste.
Heat in a wok the oil and fry the shallots and the garlic for 2 minutes. Add the bumbu, the cinnamon, the cloves, the staranise and the cardamon and fry it for 4 minutes. Add the pineapple, the palmsugar and the rwatis and fry it sofly for 5 minutes. Then add the santen and let it cook slowy for 5 minutes. Add the lomboks and cook it for another 3 minutes, then serve.

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