Pineapple Satay Sauce

Pineapple Satay Sauce
This pineapple satay sauce is the perfect accompaniment for your next pork dish. Try it with skewered pork pieces straight off the BBQ.
Serves: 1
  • 100 g raw peanuts
  • 3 teaspoon tamarind pulp
  • 3-4 dried long red chillies
  • 3 shallots, coarsely chopped
  • 1 lemongrass stalk, white part only, coarsely chopped
  • 1 cm piece galangal, coarsely chopped
  • ½ teaspoon ground turmeric
  • ½ teaspoon belacan
  • 3 tablespoons vegetable oil
  • ½ cup coconut milk
  • 100 g crushed fresh pineapple (if using canned pineapple, drain thouroughly)
  • 2 teaspoon palm sugar, or to taste
  1. Preheat oven to 180°C. Spread peanuts on an oven tray, roast until golden (10-15 minutes), cool slightly, peel, coarsely chop.
  2. Combine tamarind and 250ml water in a bowl, set aside.
  3. Place chilli in a heatproof bowl, cover with boiling water, stand until soft (10-15 minutes), drain, transfer to a food processor.
  4. Add shallots, lemongrass, galangal, turmeric and belacan, process until finely chopped.
  5. Heat oil in a saucepan over medium heat, add shallot mixture, sauté until fragrant (4-5 minutes).
  6. Strain tamarind mixture into pan (discard pulp), add coconut milk, pineapple, palm sugar and peanuts, bring to the boil, reduce heat to low-medium and simmer, stirring occasionally, until thick and oil rises to surface (10-15 minutes).
  7. Season to taste, cool to room temperature.
  8. To serve, garnish with finely chopped peanuts and red chillies

1 comment

  1. david davies


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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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