Kupang Masak Pedas with Pineapple
80% asli · Malay Fusion
A creative twist on the traditional Kupang Masak Pedas, incorporating the sweet and tangy flavor of pineapple. The fruit adds a refreshing counterpoint to the spicy sauce, creating a more complex and fruity profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Fresh Mussels1 kg
- Shallots3-4
- Garlic3 cloves
- Ginger1/2 inch piece
- Chili Padi3-5 (or to taste)
- Dried Chilies (soaked and deseeded)3-4
- Tamarind Paste1.5 tbsp
- Belacan1/2 tsp
- Fresh Pineapple Chunks1/2 cup
- Red Bell Pepper1/4, diced
- Cooking Oil2 tbsp
- Water1/4 cup
- Saltto taste
- Sugar1 tsp
- Mint Leavesfor garnish
Langkah
- 1
Clean the mussels thoroughly.
- 2
Prepare the chili paste: Blend shallots, garlic, ginger, chili padi, and soaked dried chilies. Add belacan.
- 3
Heat cooking oil in a wok or large pan over medium-high heat. Stir-fry the chili paste until fragrant.
- 4
Add tamarind paste, water, salt, and sugar. Simmer for 2 minutes.
- 5
Add the cleaned mussels, pineapple chunks, and diced red bell pepper. Stir well.
- 6
Cover and cook for 3-5 minutes, until mussels open. Discard any unopened mussels.
- 7
Adjust seasoning if needed. Garnish with fresh mint leaves and serve hot.
