scallions, cut in 2 cm pieces
grated fresh ginger
candlenuts, chopped roughly
1 teaspoon sambal oelek
chopped fresh mint
Peel and cut the pineapple into half.
Remove the core and cut the pineapple into chunks of 2 cm. Grind the
cilantro seeds, cumin seeds, cardamom seeds and cloves using a mortar
and pestle. Heat a wok with oil and add the scallion, ginger, candlenuts
and spice mixture. Stir-fry over low heat for 3 minutes. Add sambal
oelek, water, pineapple and bring to the boil. Reduce he heat to low,
cover and simmer for 10 minutes, or until the pineapple is tender but
still holding its shape. Serve as an accompaniment.