Chop spring onions with greens finely.
Heat oil, add ginger, candlenuts, onions, strifry for a minute.
Add ground spices, stir fry for 1 more minute.
Add pineapple, water, cook for 2-3 minutes after it boils.
Add mint, sambal ulek, salt, sugar, mix well.
Cook till pineapple is soft but not mushy.
Making time: 15 minutes
Makes: 3 servings
Shelflife: Best fresh
Grind together in mortar and pestle:
1/2 tsp. cardamom seeds
1 tsp. cumin seeds
1/4 tsp. coriander seeds
Introduction to Indonesian Dishes