Ingredients (+/- 400 ml sauce)
- 1 onion
- 2 cloves of garlic
- olive oil
- 4 teaspoons curry powder
- 1 teaspoon sambal badjak
- 2 bouillon cubes (Maggi) +/- 7 gram
- 400 ml semi-skimmed milk
- 2×100 ml water
- 2x swabbed tablespoons flour
- +/- 2 slices of pineapple
I don’t like to use any pre-processed ingredients, but I will make an exception for bouillon cubes (Maggi).
- Cut the onion and garlic as fine as possible, but don’t squeeze it;
- Fry this substance in the oil on low heat for +/- 2 minutes;
- Crumble the bouillon cubes and add them together with the sambal, and curry powder to the substance, continue frying.
Don’t let it burn!;
- While stirring add the milk;
- Stir and warm up till it boils;
Thicken the sauce
Now comes a bit more difficult part, thicken it without lumps. My favourite way to do this is by using flour. To thicken this sauce I do this in two steps. In between check whether the sauce has the right thickness already or when the sauce is still too thin after two passes, add a third pass.
- Add one swabbed tablespoon flour into a cup;
- Add 100 ml (hot) water;
- Stir it as much as possible;
- Remove any lumps;
- Add this mix to the sauce
- Stir and warm up the sauce till it boils;
Complete the sauce by adding the pineapple slices which are cut into pieces and warm it up till it boils again.