Braised Pineapple (Pajeri Nenas)


1 medium size Pineapple, peeled and sliced into rings
1 red chili (optional), quartered
2 cm ginger, peeled and cut into matchstick
5 shallot, peeled and sliced
2 clove garlic, peeled and sliced
1/2 teaspoon turmeric powder
1 stick cinnamon
1 star anise
3 clove, peeled and sliced
1 tablespoon mustard seed
1 tablespoon vinegar
1 tablespoon oil
1 teaspoon salt
4 tablespoon sugar
1 cup water


Heat oil over medium heat and fry mustard seeds til you hear the seeds pop.
Add in cinnamon, star anise and cardamom, turmeric. Fry for a minute until fragrant.
Add in shallots, garlic, ginger and fry until transparent . Take care not to burn it.
Add pineapple, vinegar, salt, sugar and water.
Cover and boil for 5 minutes.
Turn over all the pineapples and cover. Boil another 5 minutes.
When you remove the cover, the fragrance of pineapple should be present.
Remove pineapple and set aside.
Turn up heat to high to reduce the sauce. Pour sauce over pineapples and serve.


Braised pineapple or locally known as “pajeri nenas” is an accompaniment to nasi minyak (buttered rice) served often during weddings. When an elder person approach a young girl and ask, “Bila kita nak makan nasi minyak?” When are we having nasi minyak? It means when are you getting married. Nasi minyak, pajeri nenas and beef curry is synonymous with Kelantanese and Johorean weddings.
Braised pineapples can be found in most food shops selling rice in these 2 states because pineapples are grown in both Kelantan and Johor states. It is very easy to make and the pineapples are not cored as simmering the core will soften but still hold the fruit together . The sweet savory sauce is thickened for a more intense flavor by reducing the sauce without the pineapples in it. This should take no more than extra 2 minutes over high heat. Chillies are added toward the end so that the dish is not too spicy. The marriage of spices, ginger and chilies makes this dish really yummy. Hope you enjoy cooking this dish! Please leave a comment after you’ve tried this dish.




Tuesday, January 26, 2016 - 3:52am


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