Pacri Nanas / Spicy Pineapple with Coconut Milk, Chilli Paste and Herbs

As I mention in my bio, I am a native Borneo. Our authentic culinary is... what should I say...hhmm maybe unique (I can't find the exact word to describe it to be honest). This dish is one of the unique. Pacri nanas we called it. Nanas means pineapple. This fruit turn out to be vegetable dish in this dish. Sounds odd maybe for some of you, but imagine the fresh, sweet and sour from the pineapple mix with the creamy from coconut milk and lots of stunning herbs flavor, yum!! Highly recommended for spicy food lovers and vegetarian.
A little bit background of this dish. Pacri nanas is known as authentic culinary from melayu tribe, that can be found in Sumatra and Kalimantan (Borneo). But there are some differences between pacri in each place. Different in two or three kind of herbs or some used chili, some recipes not. In my place Borneo, West Borneo to be exact, we used chili paste, yes we love chili a lot! If you want to try this recipe, but don't like chili, just remove chili from the recipe, and it's still pacri.
One more thing, this dish eat with hot rice, fried salted fish and (again) shrimp paste chili sauce, well that's the definition of 'happy is simple' for me.

With Coconut Milk, Chilli Paste and Herbs
Serves 10-12
Ingredients :
2 ripe small pineapple, cut the pineapples to circle shapes, and slice into 4 parts each circles
1 lt coconut milk
3 tbsp chili paste
6 cloves garlic
5 cloves onion / baby red onion
3 cardamom pods
1 star anise
5 bay leaves
5 cm galangal, press to release the flavor
3 cloves
1 cinnamon stick
brown sugar to taste
salt to taste
vegetable oil
Instructions :
Pound garlic and baby red onion with mortar and pestle, then sauteed until fragrant.
Add chili paste, stir for 2 minutes.
Add all herbs, cardamom, star anise, bay leaves, galangal, cloves and cinnamon, stir just for awhile.
Pour coconut milk and the pineapples along with brown sugar and salt.
Let it cook in medium heat for about 30 minutes.


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