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Name : Cici Afriani
NIM : F1021141003
"Pacri Nanas
“Pacri nanas” or Pineapple
pacri is
one of the Malay
typical cuisine is unique, because pineapple is
usually for a salad
or juice transformed into a cuisine that is very famous
for the Malays. “Pacri nanas” is a typical Malay
cuisine which consists of
pieces of pineapple that flavored including
shallot, garlic, bay leaves and cinnamon mixed with coconut milk.
“Pacri nanas” is a vegetarian version of the
curry cuisine
that has savory and fresh
taste .
Simple appearance makes
everyone want to try to make it. But, it is not
easy as we think. Evidently, the manufacture process is not simple and
requires a long time.
And it need seasonings with the right dose in order to the aroma and
its savory can be tasted when the cuisine sampled. Its manufacture depends
on our fondness. “Pacri nanas” can be made with thick coconut milk or thin
coconut milk. The level of spiciness can be adapted.
“Pacri nanas” cuisine can be found in various
places in Pontianak, West
Kalimantan, specifically in Malay food stalls and
Padang food
stalls.
The
ingredients to make “pacri nanas” :
1. 1
old pineapple.
2. 300
ml of coconut milk ( ½ of coconut ).
3. 3
tablespoons of cooking oil.
4. 1
bay leaf.
The
seasonings that we need :
1. 10
clove of shallot, thinly sliced.
2. 5
clove of garlic, thinly sliced.
3. 3
centimeters
ginger,
and crushed.
4. 3
pieces of cayenne pepper, split into 2 part.
5. 2
point of cloves.
6. 3 tablespoons of
sugar.
7. 1 teaspoon of
salt.
8. 2 centimeters of
cinnamon.
How
to make it :
1.
Peel the pineapple and clean,
cut crosswise as thick as 1 centimeter (fan shape).
2. Preheat the cooking oil, saute
the shallot, garlic, ginger
and bay leaf until fragrant.
3. Enter
the cloves and cinnamon.
4. The
next,
add the pineapple and
stir until the
water out.
5. Finally,
enter the coconut milk, chili,
salt and sugar,
then cook until mature pineapple.
6. And “pacri nanas” is ready to be served, is enough for 4 portion.
