Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain pineapple, reserving 1/4 cup juice in a small bowl, set aside. | 2. Heat oil in a wok or skillet over medium heat. | 3. Add both chilies, onion, green pepper and mushrooms. Stir lightly until onion is soft, 3-4 minutes. | 4. Add pork and stir-fry until hot. | 5. Stir in curry and lemon peel, then add pineapple, bananas, anchovy paste and broth. | 6. Bring to a boil, stirring gently. | 7. Combine cornstarch and 1/4 cup reserved pineapple juice. Mix into pork mixture until sauce thickens. | 8. Remove the serrano chilies and discard. | 9. Stir in almonds, pimientos and add salt and pepper, if desired. | 10. Serve over hot rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	4 1/2	cups	cooked slivered	-	-	-	-
red onion	1		chopped	28.0	6.537999999999999	0.77	0.07
green pepper	1			14.8	3.4336	0.6364	0.1258
mushroom	1/4			-	-	-	-
banana	2			400.5	102.78	4.905	1.485
lemon peel	1	teaspoon	minced	0.94	0.32	0.03	0.006
serrano chilies	2			-	-	-	-
pineapple chunk	1	can		315.8921	81.5442	1.4693	0.3673
green chilies	1	can	chopped drained	89.955	21.2744	4.4978	0.4498
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
anchovy paste	1	teaspoon		-	-	-	-
almond	2 1/2	1/2	slivered	4817.8	0.0	0.0	545.0
pimiento	1	can	drained	-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
rice	4	cups	cooked	2701.0	591.63	52.762	4.8839999999999995
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.