Pineapple Satay Sauce

Preparation info
  • Makes

    1½ cups

    • Difficulty


    • Ready in

      35 min

Appears in
The Food of Singapore: Simple Street Food Recipes from the Lion City

By Djoko Wibisono

Published 2015

  • About


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


  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 peanut