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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 1 litre of water to the boil in a pan and add the polenta. Stir for 3 - 4 mins then remove from heat and cool. | 2. Chop the pineapple and set aside. | 3. In a large pan heat the 1 tbsp oil and fry the onion until soft and golden. Add giner, garlic and chilli and cook for 1 minute. | 4. Add tomatoes, sugar, pineapple, 6 tbsp water and crumble in the coconut. Bring to boil and simmer for 5 minutes. | 5. Shape the polenta into golf balls and heat the 2 tsp of oil and the butter. Fry the balls in batches until crispy and golden. | 6. Serve the dumplings with the sambal garnished with pineapple leaves if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking polenta	250	g		222.5	0.0	49.5	1.25
butter	25			2137.5	98.2125	66.7875	180.0
sunflower oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
sunflower oil	1	tablespoon		240.44799999999998	0.0	0.0	27.2
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		chopped	222.5	0.0	49.5	1.25
ginger	1	inch	chopped	-	-	-	-
red chile	1		sliced	222.5	0.0	49.5	1.25
tomato	400	g	canned chopped	92.0	20.4	4.8	0.8
coconut	50	g	creamed	177.0	7.615	1.665	16.745
brown sugar	1	tablespoon	soft	19.9875	3.7505	0.6256	0.312
pineapple	1/2		peeled cored	-	-	-	-

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