Satay Sauce Recipe(Nyonya Recipe) |
Ingredients: Serves 7 |
150 ml cooking oil 1 liter coconut milk, extracted from 350 g grated coconut and 1 liter water 350 g bilimbi (belimbing buluh) cut into 1-cm thick slices and boiled for 1 minute to remove a bit of its sourness 300 g finely chopped pineapple 300 g roasted peanuts, coarsely pounded 1½ rounded tablespoons salt 220 g sugar Finely ground paste for peanut sauce: 25 dried chilies, soaked in water to soften and drained 28 shallots, peeled 2.5 cm galangal, peeled 1 tablespoon crushed dried shrimp paste (belachan) |
Method: Heat the cooking oil and fry finely ground paste until fragrant. Stir in coconut milk and bring to a boil. Add the bilimbi and pineapple, cook for 6 minutes. Stir in peanuts and season with salt and sugar. Simmer for 5-10 minutes until the sauce thickens, stirring constantly. Note: The tangy taste of the bilimbi is a personal preference. If you like the sauce sour, add more. Sliced tomato can be added, if desired. If the bilimbi is out of season, just use pineapple or tomatoes. |
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