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Heat peanut oil in a wok or large frying pan over high heat. Stir-fry chicken in 2 batches for 3-4 mins, until browned. Set aside. Add shrimp and stir-fry for 1-2 mins, until almost cooked. Add chili and garlic. Cook for 1 min, until fragrant and shrimp are pink. Return chicken to wok along with tamarind concentrate, kecap manis and honey. Stir-fry for 2-3 mins, until combined. Add pineapple and bok choy to wok and toss to combine. Serve with steamed rice and sprinkled with spring onion.
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sour fruit paste — pad thai, curries, agua fresca
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion