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

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, peanut sauce for asian satay - kuah kacang. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Peanut Sauce for Asian Satay - Kuah Kacang is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Peanut Sauce for Asian Satay - Kuah Kacang is something which I’ve loved my entire life.

To begin with this 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 that.

The ingredients needed to make Peanut Sauce for Asian Satay - Kuah Kacang:
  1. Get A. Blend
  2. Take 2 C dried chilli- cut, seeded, soaked & softened
  3. Make ready 1 large brown onion
  4. Make ready 1 stalk lemon grass- thinly sliced
  5. Make ready B. Other ingredients
  6. Make ready 600 g dry roasted unsalted peanut
  7. Make ready (Coarsely ground)
  8. Take 2 C finely minced brown onion
  9. Make ready 1 tsp tamarind paste + 1/4 c water
  10. Get 1-3/4 C cooking oil
  11. Get 3-4 tbsp coconut/palm sugar/sugar
  12. Take 3-4 C water
  13. Make ready to taste Chicken seasoning/bullion/salt
Instructions 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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