Resepi Pajeri Nenas Ikan Masin

Resepi pajeri terung, resepi pajeri nanas, resepi pajeri nanas sarawak,

As a professional, it is important to have a diverse range of recipes in your culinary repertoire. Whether it's for personal pleasure or for impressing clients at events, having a variety of dishes that you can execute with finesse is a valuable skill. That's why I've decided to share with you a recipe I came across recently- the Cikgu Ani Pajeri Nenas Utara.

Ingredients:

- 1 pineapple

- 6 shallots

- 1/2 cup of pounded dried chillies

- 1 tablespoon of tamarind juice

- 3/4 cup of water

- 1/2 teaspoon of salt

- 2 tablespoons of palm sugar

- 1/2 cup of vegetable oil

Instructions:

1. Begin by washing and peeling the pineapple. Cut it into small chunks and set aside.

2. Blend the shallots into a paste.

3. Heat up the oil in a frying pan, and then add the shallot paste. Stir fry for a few minutes until fragrant.

4. Add the pounded dried chillies and continue to stir fry until the oil starts to separate from the paste.

5. Add the pineapple chunks, tamarind juice, water, salt, and palm sugar into the pan. Stir everything together well.

6. Reduce the heat and let the mixture simmer for about 15 to 20 minutes or until the pineapple is tender and the gravy has thickened.

7. Remove from heat and serve.

This dish is a traditional Malay recipe that hails from the North of Malaysia. It is a sweet and spicy pineapple curry that is usually served with steamed rice. The use of tamarind juice in this recipe adds a sour note that balances the sweetness of the pineapple and palm sugar.

As a professional, it's important to stay inspired and to try new things. This recipe is a great place to start if you're looking to incorporate Malay cuisine into your repertoire. Whether it's for personal pleasure or a special event, your clients or guests will be impressed with your ability to execute this delicious and unique recipe.