By Vanja van Leeden - INDO STOK

Satay nanas - Pineapple satay with tamarind and peanut caramel

Fruit on a stick. In Indonesia it is mainly a novelty for generation Z. Oh well. Millennials and xennials who have fallen between the cracks are also part of the target group. It is not traditional, that is what I want to say. I was skeptical about sweet satay, but this pineapple satay turned out nicely. Sweet, sour, salty and crunchy because of the peanuts.

Ingredients

Preparation time: 45 minutes

Caramel sauce

300 g granulated sugar
90 ml water
50 g glucose powder (available from Amazing Oriental, among others).
150 ml whipping cream
100 g butter, melted
30 cm ginger, peeled and finely grated
2 tbsp. Tomasu Soy Sauce

Further

100 g tamarind jam (available from Asian supermarkets)*
1 pineapple
100 g fresh, peeled peanuts, coarsely chopped
zest of 1 organic lime

* If you can't find tamarind jam, use a jarred tamarind paste. It is a bit more sour, so adjust the amount for the marinade. It should be sour and sweet.

Preperation

Make the caramel base

Put the sugar in a tall pan (it will splash later) with the water and the glucose. If you are not using glucose, add 50 milliliters of water to the sugar. Stir the mixture briefly and now turn the heat up high and wait until the sugar starts to bubble and caramelize. This may take a while, but stay with it because before you know it, it will be burnt. If the sugar starts to color, turn the heat down, that way you have more control.

Finish the caramel sauce

If the sugar has the colour of, yes, caramel, add the whipped cream. It will splutter and fizz, be careful. Keep stirring until you have a smooth sauce. Remove from the heat, add the butter and stir. Season with the finely grated ginger and the Tomasu soy sauce – the soy sauce has a similar effect to salt, so you make a kind of salted caramel but even tastier.

Make tamarind caramel

Mix the tamarind jam with 5 tablespoons of caramel sauce.

Prepare the pineapple

Clean the pineapple, cut into pieces of approximately 3 x 3 centimetres and mix with the tamarind caramel. Put aside until use.

Skewer and grill the pineapple

Thread the pineapple pieces onto sticks soaked in water. Preferably, you put this satay on a fire that has already been tempered somewhat, so at the end of a satay session. Grill the satay for about 5 minutes per side until the outside starts to caramelise and shows light burn marks.

Serve

Serve with the remaining caramel, sprinkle with chopped peanuts and lime zest.