I have some left over pineapple in the fridge. I found Amy Beh's Fruity Chilli Sauce recipe in 4th Aug 2009 The Star paper that uses pineapple. That would be great as I am short of inspiration of what to cook with it.
I served this chilli sauce with fish paste tofu and it goes so well with it!
- 150g fresh ripe pineapple, coarsely chopped
- 75g young ginger
- 150g red chillies
- 5 bird's eye chillies
- 3 cloves garlic
- 2 sour plums (suen mooi), seeds removed
- 1/2 - 3/4 tsp salt
- 1 tsp sugar
- 2-3 tbsp sesame oil
- 50ml freshly squeezed lemon juice
Put pineapple, ginger, chillies, both chillies, garlic and sour plums into a food processor. Process on pulse until the consistency required.
Adjust with seasoning to taste.
This tangy and fragrant sauce can be used with meat, fish or vegetable fritters.
Two weeks ago I cooked this curry without the salted fish for a vegetarian dana. Many of my friends commended that it was delicious and very appetising. I shared the recipe with them and one of them cooked it for her aunt. She said it's a simple recipe to cook yet delicious. Do try it out.
Salted Fish Pineapple Curry
- 300g salted fish, soak in water for 1 hour
- 500ml santan
- salt and sugar
- 1 pineapple, sliced into pieces
- 1 inch galangal (lengkuas)
- 8 shallots (bawang merah)
- 4 cloves garlic
- 1 fresh turmeric (kunyit)
- 10 red chillies
- 2 cili padi
- 3 stalks lemon grass (serai)
- Prawn paste or Belacan (optional) - I didn't put it in the other day as it was for a vegetarian dana
1. Heat oil. Fry spices till fragrant. Add water. Bring to boil.
2. Add pineapple. Continue frying till pineapple softens.
3. Switch to low heat and add in santan, sugar and salt. Cook until boil then serve.