Spice infused pineapple

I love fresh pineapple just can't get enough of it. The only thing I have to be careful is fresh pineapple sometime gives me mouth ulcers. I love stewing pineapple for a short while with a little sugar and a few strips of lime zest, that's nice and helps to avoid ulcers. Lately I found stewing pineapple with spices is very tasty and I can have it with a meal.This recipe is my current favourite side dish at the moment. It's lovely and fat free. So easy to make just simmer pineapple with spices and water. It's kind of like a pickled spicy fruit. I love it cold but it is also great serving it at room temperature. Nice with a rich meat curry meal.

 Ingredients:

3/4 cup water
4 - 5 green cardamom
4 - 5 cloves
2 star anise
1 pc of cassia bark or cinnamon (about 3" long)
2 slices of ginger
about 1/4 tsp turmeric powder
about 800g fresh pineapple (cut into chunks)
1 green and 1 red chilli (seeded, sliced or quartered, if you like less spicy use 1/2 red and 1/2 green)
3 - 4 tbsp sugar (to your taste, less if pineapple is sweet)
about 1 tsp of salt

 Method:

Put water, whole spices (except chillies) and turmeric powder in a saucepan and let it simmer for about 10 - 12 minutes till the liquid is very fragrant.

Put in remaining ingredients and let this simmer for another 10 - 15 till the liquid is hot and steaming but not boiling. Stirring a few times so the pineapple is coated with the spiced liquid.

Heat off, cover and leave to cool. Serve at warm temperature or keep in the fridge till cold.

Note: Do use stainless steel, glass or enamel coated pan. If you use aluminium or bare cast iron pan or spun steel wok, the pineapple could be discoloured and tasted metallic.If you have a lot of the juice left you can use it to make a spicy sweet and sour sauce just simmer and thicken with cornflour.




Source

Comments

Post a Comment

Popular posts from this blog

Nyonya kuih lapis - nine layers cake 九層糕

Image
This colourful steamed cake is a Chinese Nyonya fusion, soft and slightly chewy. I love this since I was a kid. I like to peel the layers one by one and eat it that way.This cake is more like a pudding than a western cake. It is normally called nine layers cake due to the number of layers. It is not essential to have nine layers but that has been a tradition passed down from generation to generation, mother to daughters recipe. Nine is an auspicious word to signify long lasting and long life. There are so many different ways to make this cake, different colours, different flavours and different flour mixture to give various degree of softness and chewiness. Rice flour is the base of this cake mix, tapioca and wheat starch are added to give a more bouncy and chewier texture, some recipes use mung bean starch.I like to add coconut to give nice rich flavour. With the colours, I am not keen to add artificial colours. I sometime use two colours sometime three. I love the flavour of panda...
Read more

Zha Jiang Mian 炸醬麵 - Fried sauce noodles

Image
Zha Jiang Mian 炸醬麵 is fried sauce noodles, I called it Chinese spag bog. These noodles are very popular in most parts of Northern China, especially Beijing.Koreans are also fan of zha jiang noodles, similar name called jajangmyeon . The sauce Korean used is not the same as Chinese, similar flavour but made with black beans called chungjang .Chinese zha jiang sauce is dark brown, salty, sweet and very fragrant. The main sauce ingredient for the sauce is sweet bean sauce (sweet flour sauce) 甜麵醬 and/or yellow bean sauce 黃醬. I like the sauce a bit spicy so I always add some chilli bean sauce ( douban jiang ) 豆瓣醬. The sauce mix is fried till caramelised in plenty of oil till fragrant. If you use only a little oil you won't get the same flavour.Other than meat, fried or marinated firm tofu can be added. Some people like to add shitake but not common.I really like Zha Jiang sauce a lot. It keeps really well...
Read more

Homemade rustic pulled noodles

Image
When I have few hours with nothing to do at home, I always ended up in the kitchen making something. Today was no difference. I wanted zha jiang mian 炸醬麵 (fried sauce noodles) for dinner but don't fancy using dried noodles. So I made some rustic pulled noodles. I am not expert enough to make those super pulled noodles. My version is easier and more rustic.Here was what I did. This portion is enough for 2 peopleIngredients:250 - 275g strong white bread flour (extra strong if you can find some)1 medium or large egg3/4 - 1 tsp saltwaterExtra flour for dusting Method: Beat the egg and salt in a measuring cup. Top up the egg with water to 1/2 cup (125ml). Stir. Put around 250g of the flour in a mixing bowl, pour in the egg mixture. Start mixing till all the dry flour is absorbed into the dough. This dough should be quite stiff. If a bit sticky add in more flour. When the bowl is clean, cover and leave to rest for about 15 minutes. Then knead the dough. The dough should n...
Read more