© Image used with the kind permission of "aifa ramli"

  • half can pineapple slices or equivalent fresh pineapple
  • 5 shallots sliced thinly
  • 2 garlic pips sliced thinly
  • 1 cinnamon stick
  • 1 star anise
  • 3 cardamom seeds
  • 1 tablespoon of curry powder
  • 3 tablespoons kerisik*
  • 3 tablespoons gula melaka (can be substituted with caramel sauce/brown sugar and/or molasses)
  • salt to taste

  1. In a saucepan, heat up a little bit of oil and saute sliced shallots, garlic, cinnamon stick, star annise and cardamom seeds till fragrant.
  2. Once shallots start to brown, add in the curry powder with a few tablespoons of water and fry till a thin layer of oil seperates from the paste.
  3. Add a little bit of water just to stop the cooking, then add in the kerisik and gula melaka. Add salt to taste.
  4. Check for your desired consistency . Add more kerisik, gula melaka or water till the sauce reaches your desired consistency.
  5.  Once sauce boils, add in the pineapples and let simmer for 5 minutes to allow the fruit to soak up the sauce.