During my younger days, this fried pineapple dish was one of the must-have dishes served during the festival for Penang Teo Chew families, such as Chinese New Year Eve. We ate this dish by wrapping raw salad with pineapple and chicken or pork meat.
- 1 ripe pineapple
- 3 chicken gizzard/livers
- 1 ripe red chili, deseed and cut into big elongate strips
- 1 big onion, peeled & cut into quarters
- 1 tsp sliced garlic
- 2 cm of young ginger, peel and cut into thin slices
- 1 stalk of spring onion, cut into 2cm length
- Corn starch mix with 2 tbsp water for thickening
- 1 cup of water
- Salt and sugar to taste
- To prepare the pineapple, remove the skin and center core, cut it into 6 elongate pieces then slice into small pieces like the pineapple slices in rojak
- To prepare the chicken gizzard/liver, cut them into small pieces, then mix and clean them with 1 tsp of salt. Rinse and set aside.
- Heat oil in the wok and saute garlic & ginger until fragrant.
- Add in chicken’s organ and continue stir fry. Once the innards are half cooked, add in the pineapple pieces.
- Stir fry for few minutes before adding in 1 cup of water and let it simmer for 15 minutes or until the pineapple pieces are soften. Remember to stir occasionally.
- Add in big onion, cilli, and continue to simmer for another 5 mins.
- Add in spring onion, salt, and sugar to taste.
- Lastly, thicken the sauce with cornstarch water. The dish is ready to serve.