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Pineapple Satay Sauce Recipe

Pineapple Satay Sauce Recipe

Pineapple Satay Sauce Recipe

Ingredients :

  • 2 candlenuts, roughly chopped
  • 1/2 stalk lemongrass, thick bottom third only, outer layers removed, inner part sliced
  • 4 dried chillies, cut into lengths, deseeded and soaked to soften
  • 4 shallots, peeled
  • 1 clove garlic, peeled
  • 1 tablespoon oil
  • 1/2 cup (125 ml) thick coconut milk or 1/4 cup (60 ml) coconut cream mixed with 1/4 cup (60 ml) water
  • 1/tablespoon tamarind pulp mashed in 2 tablespoons water, squeezed and strained to obtain juice
  • 1/2 cup (75 g) coarsely ground roasted peanuts or 6 heaped tablespoons chunky peanut butter
  • 1/2 teaspoon palm sugar or brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup (50 g) canned or fresh crushed pineapple

Method :

  1. Grind the candlenuts, lemongrass, chillies, shallots and garlic in a mortar or blender, adding a little oil if necessary to keep the blades turning.
  2. Heat the oil in a wok and stir-fry the ground ingredients over medium heat for 5 minutes until fragrant. Add the coconut milk and gently bring to a boil.
  3. Reduce the heat, add the tamarind juice and peanuts or peanut butter, and season with the sugar and salt. Simmer gently, stirring constantly, for 2 minutes.
  4. Remove from the heat and set aside to cool. When cooled, add the crushed pineapple, mix well and set aside.

Makes 11/2 cups
Preparation time : 25 mins
Cooking time 10 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Satay Sauce”