PINEAPPLE SAMBAL

Looking at this recipe, reminds me of one favourite Malay dish ‘Pajeri  Nenas’ which I used to enjoy during my school days.  I love the sweet and tender pineapple slices and the gravy spread over a plate of hot white rice is so satisfying.  Moreover, it was one of the cheapest dishes at the Malay stall of the school canteen.  Those days, my pocket money was only RM5.00 per week, so at times, need to be frugal and thrifty.

This recipe is a bit different as it has more ingredients, all of which makes this dish as good and delicious.

Ingredients

50 gm anchovies – split and rinsed several times, drain

1 small pineapple – cut wedges and sliced

1 piece tempeh – cut 1cm x 3cm pieces

1 large onions – peeled and sliced

2 star anise

2-3 tbsp blended red chilli

1 tsp belacan granules

Salt and sugar to taste

Juice of 5 calamansi lime

200 ml water

1. Deep fry tempeh slices until golden brown, dish up.  Using the same oil, fry anchovies until crispy and dish up.
2. Remove excess oil.  Leave about 2 tbsp oil, sauté blended chillies, star anise, and belacan granules until oil separates.  Add in pineapple slices and onions, stir fry to mix well, add water.  Bring to boil until pineapple has softened, add in seasoning to taste.
3. Add in fried tempeh and anchovies, stir to mix well.  Taste to adjust seasoning.
4. Dish up to serve.