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.