Recipe : Famous Pacri Nanas ( Pineapple Pacri)

    Infused with aromatic spices such as star anise, clove and cinnamon, pacri churns out a beautiful fragrance thats works up the appetite. Is also perfect as a compliment for lamb dishes such as nasi  kebuli ( rice cooked with lamb) or baked lamb. Pacri is one constantly present element at traditional malay communal feasts.

     Depending in our taste, pacri nanas ( pineapple pacri) can be made with either thick or thin coconut milk. The level of spiceness can be just adjusted. Now lets we make the pineapple pacri!

Main ingredient :

1. 1 pineapple (200 grams)
2. 300 cc coconut milk

Spice Paste :

1. 20 gr shallots
2. 10 gr garlic
3. 10 gr dried chillies
4. 1/2 tsp cumin
5. 1/2 tsp coriander
6. 1 candlenut

Other Spice :

1. 1/2 tsp cinnamon powder
2. 1/2 tsp nutmeg powder
3. 5 star anises
4. 5 cloves
5. 5 gr turmeric
6. 50 gr coconut sugar
7. 10 gr galangal (bruised)
8. 5 indonesian bay leaves
9. 1 lemongrass ( bruised)

How To Make :

1. Cut pineapple into 6 round slices.
2. In a food processor or using mortal and pestle grind shallots, garlic, dried chilli, cumin, coriander and candlenut to a fine paste. Heat a little cooking oil in a skillet and sautee the spice paste until fragnant.
3. Pour in coconut milk. Add other spices.
4. Add the pineapple. Continue  cooking until it is tender.

Enjoy Your Pineapple Pacri!

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