Chicken with Pineaple
Place of Origin: Pekanbaru - Riau
This a variant of Indonesian spicy, sweet and sour chicken dish from Sumatra Island. The people from Riau and Palembang seems to like adding ananas to get the sourness into their soups ;-)
Honestly I was not keen to have fruits in a cooked dishes or soups. Because in my childhood times, I was brought up more by javanese and sundanese culinary culture from my both parents,
whereas using fruits in a cooked dishes is almost not known!
But since I've lived and worked away from home in Batam Island for almost 12 years, I've learned new knowledges and gained a new perspective of cooking techniques and methods across regions and cultures. From there on I've found out why people add pineaple into the soup instead of adding tamarind or lime juice. The fact is..Pineaple adds not only a sourness but an exotic taste!!
Curious?? Just give this the recipe a try. Together with lemon grass and kaffirlime leaf, hmmmmm.... the spice aroma spreads a delicious fragrance around your kitchen ;-).
Ingredients for 2-3 persons:
- 750 gr/1 lb 10oz chicken, cut in pieces
- 2 stems lemon grass, outer leaves discarded, crashed or bruished
- 1 cm or 1 tbsp galangale, bruised
- 3 kaffir lime leaves
- a half of pineaple (not too ripe), sliced
- 500 ml/17 fl.oz or 2 cup water
- vegetable oil to sautee the paste
Spice for the paste:
- 3 pcs/30 gr/1 oz large red chillies, de-seeded, chopped
- 6 pcs/60 gr/2 oz shalllots, chopped
- 3 cloves garlic, chopped
- 3 candlenuts, roughly chopped or crashed (substitute with macadamia nuts if not available.)
- 4 cm/ 1 tsp fresh turmeric or 1/2 tsp ground turmeric
- 1.5 tsp salt or to taste
- sugar to taste (if preferred)
Cut the in small portions and wash. Put aside.
Put all ingredients for the paste in a blender or wet grinder and blend into smooth paste.
If necessary add a little bit oil into the blender to help the blending process.
Heat 3 tbsp oil in a wok or fryingpan ober medium heat (do not add if already added in a grinder). Add the paste, galangale and kaffir-lime leaf.
Sautee the paste by stirring all the time until fragrant & well cooked (It takes about 5 minutes).
Add the chicken pieces, stir and cook until the chicken becomes harder and the colours turns to white.
Pour in the water and cover the pan. Simmer with cover until the spice is being absorbed and the chicken is tender. Stir occasionally.
Slice the pineaple, add into the pan. Cook shortly until just whilted.
Adjust the seasoning, add salt and sugar if necessary. Serve hot.