Name: Chicken and Pineapple Stir-Fry (Ayam Goreng Bernanas)
Cuisine: Malaysian
Ingredients: Chicken breast or thigh meat 500 g (1 lb 1½ oz), cut into large cubes; Lemongrass 1 stalk, bruised; Cooking oil 4 Tbsp; Pineapple ¼, peeled, cored and cut into bite-size pieces; Onion 1, peeled and cut into wedges; Tomatoes 2, cut into wedges; Garlic 2 cloves, peeled; Sugar to taste; Dried prawn (shrimp) paste (belacan) 1 Tbsp, dry-roasted; Dried prawns (shrimps) 4 Tbsp, rinsed, soaked in water to soften and drained; Ground chilli paste 3 Tbsp; Salt to taste; Green chilli 1, seeded and diagonally sliced; Red chilli 1, seeded and diagonally sliced; Coriander roots (cilantro) 2; Kaffir lime leaves 2, torn or bruised; Oyster sauce 1 Tbsp; Fish sauce 1 Tbsp; Shallots 5, peeled

Combine ingredients for spice paste in a food processor and blend until smooth. Set aside.

Heat 1 Tbsp oil in a wok. Fry chicken until lightly browned. Remove and set aside.

Add the remaining oil and reheat over low heat. Fry spice paste and lemongrass until

Chicken and Pineapple Stir-Fry

Ayam Goreng Bernanas

Ingredients

Method

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