Malaysian Spiced Pineapple Pickle (Paceri Nenas)

Locale: Indonesia

Source: James Oseland, Cradle of Flavor [p. 136]

Serves: 4

Ingredients

Flavoring Paste

  • 2 tbs peanut oil
  • 1 cinnamon stick, 1-inch
  • 8 whole cloves
  • 1 tsp fennel seeds
  • 3 green cardamom pods, cracked open
  • 1 whole star anise
  • 3 cloves garlic
  • 3 inches ginger, peeled and sliced
  • 3 shallots, thinly sliced
  • 2-4 tbs palm sugar (or dark brown sugar)
  • 4 tbs water
  • 1 small pineapple, about 3 pounds
  • 3 fresh Holland chiles, or other
  • 0.75 tsp kosher salt

Steps

  1. Heat oil over medium-low heat. When hot, add cinnamon, cloves, fennel, cracked cardamom pods, and star anise, and stir well. Saute until armoa wafts up, about 2 minutes. Add garlic, ginger, and shallots, and cook about 3 minutes. Add palm sugar, salt and water, and stir well, about 1 minute. Add pineapple, and cover, raise heat, about 5 minutes. Remove cover, and cook until liquid is reduced, about 6-10 minutes (should not be soupy). Check for salt and sugar.

Notes

Log

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