1 (16 ounce) package pineapple chunks, halved
1 zucchini, sweet
1 carrot, peeled and cut in 1/2 inch slices
12 fresh mushrooms, sliced
5 onions, peeled and cut
1 teaspoon white sugar
2 tablespoons black pepper
1 tablespoon vegetable oil
water to cover
1 cup romi (plum) tomatoes, with juice
In a medium heat, place pineapple chunks on a plate, and smother with vegetable slices and mushrooms.
In a large bowl, combine zucchini, carrot and mushrooms, mix well. Stir in onion, sugar, hot pepper, oil, water. Mix and return to plate, cover, and refrigerate.
Prepare the Pano Sauce as directed in your favorite Indonesian stew recipe. Cover, and refrigerate. Let rest 3 to 4 hours, or until liquid is absorbed. Remove pineapple again, slide ins the meatballs and cook completely on one side. Season with black pepper, seasoning spice mix, pickle pepper, salt, sugar, sesame seeds, pepper, garlic, tomato and pineapple. Serve chilled.
I have made this for many holidays; this is our family favorite! Personal preference, i use Turkey. Consistency is key, makes a great topping.
Made as Delightfully Modest Suggestion Posted by Melanie JiSegg(CM)kindredo, Who Tyler Serjeant Davis) this is such a simple and great idea. My madras chicken ended up looking very forbode.
Ordered these sandwiches for my wife and she had a hard time deciding which way to eat them. I was able to convince her that it was best to leave it as is and to use the lettuce leaf nibs for her. Since I never use relish when making this it was unclear to me what to do. I would imagine it would be pretty bland so I left it as is and used the leafy, chopped onions. I could see adding a little more than a teaspoon though. Maybe a couple of tablespoons of soy sauce thrown into here and there. I might try adding avocado powder next time. I love avocados and this was just for fun. I added lettuce,rubbed with egg and squeeze squeezed about 1/2 of a fresh tomato. I think next time I will add more