Peanut Sauce for Asian Satay - Kuah Kacang
Peanut Sauce for Asian Satay - Kuah Kacang

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, peanut sauce for asian satay - kuah kacang. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Peanut Sauce for Asian Satay - Kuah Kacang is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Peanut Sauce for Asian Satay - Kuah Kacang is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook peanut sauce for asian satay - kuah kacang using 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Peanut Sauce for Asian Satay - Kuah Kacang:
  1. Take A. Blend
  2. Prepare 2 C dried chilli- cut, seeded, soaked & softened
  3. Prepare 1 large brown onion
  4. Prepare 1 stalk lemon grass- thinly sliced
  5. Prepare B. Other ingredients
  6. Make ready 600 g dry roasted unsalted peanut
  7. Prepare (Coarsely ground)
  8. Prepare 2 C finely minced brown onion
  9. Get 1 tsp tamarind paste + 1/4 c water
  10. Get 1-3/4 C cooking oil
  11. Make ready 3-4 tbsp coconut/palm sugar/sugar
  12. Get 3-4 C water
  13. Take to taste Chicken seasoning/bullion/salt
Steps to make Peanut Sauce for Asian Satay - Kuah Kacang:
  1. Blend ingredients in A with few tbsp of water. Prepare B. Crush peanuts using mortar & pestle or food processor. Mince onions. Mix & dilute tamarind paste in 1/4 c of water. Discard any skin, keep the juice. Set everything aside.
  2. In a sauce pan or a wok, heat oil on medium heat. Add minced onion & sauté for a minute, then add A (blended ingredients, fry until aromatic.
  3. Add ground peanuts, tamarind juice, sugar & water, stir to combine. Season with salt or chicken bullion/powder. Leave to simmer over low heat, stirring occasionally. Taste & adjust seasoning or water. Sauce will thickened once cooled. Adjust consistency (water 3-4 C). Sauce is done once its lightly thickened. Serve with Satay, steamed glutinous rice or plain warm rice.

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