Pineapple and mango sate
Monday, November 28, 2011
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I wasn’t planning to make this kind of rustic dessert after I saw a quick look at my cooking book "Contemporary Balinese Asian Cooking", its too appealing attractive not to note and not to give it a try. The striking ingredients were hooked me, I salivated over the picture and was suddenly inspired.
Pineapples mango sate palm sugar sago, it sounds exotic kind of rustic dessert, those pineapple and mango were threat onto bamboo skewer grill or pan sear, serves with palm sugar sago and topping with grated coconut. I believe that you would have imagined how the combo looks like :)
Pineapples mango sate palm sugar sago, it sounds exotic kind of rustic dessert, those pineapple and mango were threat onto bamboo skewer grill or pan sear, serves with palm sugar sago and topping with grated coconut. I believe that you would have imagined how the combo looks like :)
For some reason, I decided to not present the palm sugar sago serve together with the fruits sate, I just want to have them as simple as that.
The major preparations to this dessert that I hate the most is doing the carving on the pineapples, in order to removes the thousand black eyes on the exterior flesh, it such a pain for me.
I wasn’t lucky enough on that day, because I bought the pineapples at the wrong shop which it didn’t offer a ready crafted pineapples, so what I have to do is stand around my feet do some battle between the knife and the thousand black ayes, it was a little frustrations, impatiently, irritated and big time grumpy! blame it on the rain then…lol
However, after it crafted, it absolutely gives own satisfaction, what a looker! spiny bright yellow, fresh and without the irritated black ayes. Pretty!
Ingredients
½ small pineapple
1 small half ripe mango
1 tablespoon rum
1 tablespoon shaved coconut sugar or palm sugar
½ teaspoon lemon zest
4-5 pieces bamboo skewers, soak in water for few minutes
Method
Cut the pineapple and mango into chunks
In a bowl, whisk together rum, coconut sugar (gula jawa) and lemon zest
Add-ins chunks fruits and mix with the sauce, gently fold using a spoon,
leave to marinate about 5 minutes.
Thread the fruit onto bamboo skewers
*make sure that you thread the pineapples chunk first and follow with mango chunk
Grill or pan sears the fruit skewers until they have a slight color.
Serve warm
