Pineapple Satay Sauce

Name: Pineapple Satay Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Makes 1½ cups
Cuisine: Singaporean
Ingredients: ½ cup (75 g) coarsely ground roasted peanuts or 6 heaped tablespoons chunky peanut butter; ¼ cup (50 g) canned or fresh crushed pineapple; ¼ teaspoon salt; ½ cup (125 ml) thick coconut milk or ¼ cup (60 ml) coconut cream mixed with ¼ cup (60 ml) water; ½ tablespoon tamarind pulp mashed in 2 tablespoons water, squeezed and strained to obtain juice; ½ teaspoon palm sugar or brown sugar; ½ stalk lemongrass, thick bottom third only, outer layers removed, inner part sliced; 2 candlenuts, roughly chopped; 4 shallots, peeled; 4 dried chillies, cut into lengths, deseeded and soaked to soften; 1 tablespoon oil; 1 clove garlic, peeled

Preparation info

Makes
1½ cups

Difficulty
Easy
Ready in
35 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

Ingredients

2 candlenuts, roughly chopped
½ stalk lemongrass, thick bottom third only, outer layers removed, inner part sliced
4

Asia
Singapore
Sauce
South East Asia
Vegan
Street Food
Gluten-free

Method

Grind the candlenuts, lemongrass, chillies, shallots and garlic in a mortar or blender, adding a little oil if necessary to keep the blades turning.
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.
Reduce the heat, add the tamarind juice and peanut