Chef Nur Affetti binti Sahat
Pineapple Shoots in Coconut Milk Gravy + Jungle Fern Shoots Recipe (Umbut Nanas Masak Lemak + Midin)
2 pineapple shoots (finely sliced)
Jungle fern shoots (Midin) as desired
Fresh coconut milk
Belacan (Dried shrimp paste)
4 cloves of garlic
3 cloves of red onions
5 bird’s eye chillies
A pinch of salt
A pinch of Ajinomoto seasoning
How to cook:
Pound the dried shrimps with garlic, onions, bird’s eye chilies and belacan until fully mashed. Saute the ingredients until fragrant. Add in pineapple shoots and a little water. After 5 minutes, add fresh coconut milk and the jungle fern shoots. Turn off the heat to avoid the vegetables from turning mushy. Finally add salt and Ajinomoto seasoning. The meal is ready and is best served with hot rice.
Chef Wan Hazizul Bin Wan Husin
Roasted Chicken Pineapple Rice
Josapine pineapple juice
Yellow food colouring
How to Cook Rice
1. Soak 2 cups of Basmathi rice for 15 minutes.
2. Wash the rice.
3. Rice is cooked with a mixture of water and Josapine pineapple juice.
4. Add the yellow food colouring when the rice is almost cooked.
5. Add a little butter to the rice.
How to Roast Chicken
1. Marinate the chicken wings for 30 minutes with pineapple juice, curry powder, honey, garlic.
2. Roast the chicken wings over low heat until cooked
How to Cook Vegetables
1. Chop vegetables to your liking.
2. Saute large onion, oyster sauce and seasoning powder.
3. Add the chopped vegetables.
4. Fry for a few minutes and add sugar and salt to taste.
Chef Affie Bin Ab Razak
Pineapple Ungkep Chicken
• 10 pieces of chicken
• 1 lemongrass stalk - smashed
• 1 piece of tamarind slice
• 3 pieces of kaffir lime leaves
• Enough water
• Enough cooking oil
• Salt and sugar to taste
• 200grams of Md2 pineapples
• 2 large onions
• 3 cloves of garlic
• 1 inch of ginger
• 1 inch of fresh turmeric
• 2 stalks of lemongrass
• 1 tablespoon of aniseed
• 1 tablespoon of cumin
• 1 tablespoon coriander powder
• 20 green bird’s eye chillies
How to Cook :
1. Heat the oil. Add all the ingredients that have been blended. Wait until the oil seperates.
2. Add in the chicken, kaffir lime leaves and smashed lemongrass and MD2 pineapple.
3. Add water to your liking. If you prefer gravy, you can add more water.
4. Turn on the heat slowly and cover with a lid. Stir occassionlly to avoid burning.
5. Then add salt and sugar to taste.
6. Ready and best be eaten with hot rice.
Pineapple Sambal Belacan (Dried Shrimp Chili Paste) by Affie
1. 3 fresh chilies
2. Melaka belacan (dried shrimp paste)
3. Salt to taste
4. ½ teaspoon of granulated sugar
5. 1 lime
6. Half-cooked pineapple or mango (2 slices)
7. Add 2 - 3 bird’s eye chillies for added spiciness (to taste)
How to prepare :
1. Bake the belacan to a yellowish colour
2. Pound the fresh chillies, bird’s eye chillies and belacan until 3/4 mashed.
3. Add sugar, salt and fully mash.
4. Add in pineapple or mango slices.
5. Mix well and serve with half cut lime.
6. Squeeze lime zest to add flavor to this sambal belacan paste.
Malaysian Pineapple Industry Board
Wisma Nanas, No. 5, Jalan Padi Mahsuri
Bandar Baru UDA,
81200 Johor Bahru,