Sauce: 1 stalk lemongrass, 10 shallots,5 cloves of garlic, 3 candlenuts, 3 tbspn coriander seeds, 2cm fresh (frozen or powder)tumeric, 2 slices galangal, 1 tbspn belacan (Maggi belacan is used).
Blend all these spices into a paste, and heat oil in a wok and fry the blended spice until fragrant. Add sugar and salt. Put it aside and let it cool completely before mixing it up with the blanched vegetables.
Add fresh pineapple or canned pineapple(in natural juice).
Add grounded peanuts and roasted sesame seeds at the end before serving.
Tip: do not add pineapple, peanuts or sesame seeds if you intend to freeze some.