Spring onion, cut in 2 cm
Grated fresh ginger
Candlenuts, roughly chopped
Chopped fresh mint
Peel and halve the pineapple, remove the core, and cut the pineapple
into 2 cm chunks.
Grind the cardamom seeds, coriander seeds, cumin seeds and cloves in
a mortar and pestle.
Heat the oil in a medium pan; add the spring onion, ginger,
candlenuts and spice mixture, and stir-fry over low heat for 3 minutes.
Add the water, sambal oelek, mint and pineapple and bring to the
Reduce the heat to low, cover and simmer for 10 minutes, or until
the pineapple is tender but still holding its shape.
Serve as an accompaniment.
Note : If the pineapple is a little tart, add 1 to 2 teaspoons sugar. A
450g can of drained pineapple pieces can be used instead of fresh