A year ago at February 2013, Doreen from my little favorite DIY and I have started Little Thumbs Up event with this Nyonya Acar / Achar pineapple post.
Happy 1st anniversary to Little Thumbs Up event!
It has been a year now that the event is still on-going. Little Thumbs Up has become a popular blogging event among South-Asian food bloggers and I like to thank Doreen, all organising hostesses and all participating bloggers that make this event happened! Hope that this event will continue well with lots of fun and delicious cooking / baking in the future.
A month ago at January 2014, it was extremely hectic and busy!!!
We had 211 posts linking with our Chinese New Year Cookies bake-along with Joyce from Kitchen Flavours and Lena from Frozen wing.
At the same time, there were also 69 posts linking at Little Thumbs Up (Jan 2014) with Cheese theme organized by Alice from I Love. I Cook. I Bake.
At the same time too, my boy started schooling and I was spending more time with him before his schooling days begin.
As usual, work is crazy...
I had to put blogging aside to get everything going... I seek your understand and also accept my apology if I have not visited your blog or answer your comments or email lately...
Wish that there is more 24 hours per day or more than 7 days a week. Sometimes, I wish that I didn't start blogging or organize any blogging events... As I do ask myself, why am I do this??? For the love of food and cooking? For friends? For my hobby? How about my family???
I hope that I don't sound too depressing... LOL! ok... I shall not think too much and keep going...
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For our 1st Little Thumb Up Anniversary!!!, I like to cook a pineapple dish... How about pineapple patchree?Pineapple Patchree? I have never heard of this Nyonya dish before. All I know any savoury Nyonya dish that contains pineapple is acar/achar (spicy mixed vegetable pickle) which is one of my favorite. Pineapple... yummmmmm...
I'm a pineapple lover. I eat LOTS of pineapple whenever I go back in Singapore for my holidays. You might ask... Why didn't you eat pineapple in Australia? Yes, I do but they are only available when they are on season. Unlike living in Singapore, I can't eat pineapple everyday...
This pineapple recipe originates from the book, Florence's Tan Best Nyonya Recipes by Florence Tan. Being a pineapple lover, I love to try new pineapple recipes and this is one that I bookmarked for the current pineapple season.
Pineapple chunks in thick and spicy gravy... yummmmmm...
Nyonya Pineapple Patchree: A new pineapple recipe that I explored
To cook this dish, we need a nice PINEAPPLE!
You can either pound pound pound or whiz whiz whiz this paste.
The spices that I used
Cook chillies paste with spices until fragrant.
Add pineapple chunks and cook for 5 mins.
Add this...
... plus salt and sugar and it is ready!
Pineapple... yummmmmm...
Here's the recipe from the book, Florence's Tan Best Nyonya Recipes by Florence Tan
(with my modification and notes in blue)
Serves 4-6
1 pineapple, about 650g, husk and core removed
(Pineapple should weigh about 650g after the husk and core have been removed)
125ml cooking oil (I used 2 tbsp canola oil)
2 star anise
3 sprigs curry leaves
250ml water (reduced to 125ml as I like thicker gravy)
200ml thick coconut milk (I used Ayam brand regular coconut milk)
Finely Ground Ingredients
15 dried red chillies, deseeded, soaked in boiling water in a covered bowl for 20 mins until soft
3 red chillies
3 cm fresh turmeric knob, peeled (replaced with 1/2 tsp ground turmeric)
4 tbsp coriander (cilantro) powder
15 shallot, about 150g, peeled (replaced with 1 large red onion)
Seasoning
2 tbsp sugar
1 3/4 tsp salt
Garnishing
1 red chilli, deseeded and cut into triangles
(I didn't add this)
Cut pineapple into quarters, then cut into 1.5 cm (3/4 in) thick triangles.
Heat oil in a wok. Fry star anise, curry leaves and finely ground ingredients until fragrant.
Add pineapple slices and cook for about 5 mins over low heat. Add seasoning and water. Bring to a boil.
Lower heat and simmer until pineapple slices are tender. Add coconut milk and stir constantly until it boils for 2 mins. Remove from heat.
Garnish with red chilli (I didn't do this) and serve.
Happy Cooking
