My sister has been asking for satay the past few weeks, and it just never happened. So this week, she firmly said “I’m making satay!” and I told her I’d make the peanut sauce to complement her satay. I’ve never made peanut sauce (kuah kacang) ever, but I was excited to give it a go. Although I’m not a huge satay fan, I do love my satay sauce and we usually eat it with nasi impit (rice cubes). You know how westerners love their dipping sauce? Well, I smother my rice cubes in this peanut dipping sauce. So, I was up at 1am (dont ask why!) cooking this. And I’m glad it turned out delicious!
*excuse the dark poor quality pic, it was taken at night*
I went on google and typed ‘kuah kacang’ and clicked the first link I saw. I’m glad it had really good photos (because we eat with our eyes right?) so I used this recipe.
RECIPE FOR SATAY SAUCE/PEANUT SAUCE/KUAH KACANG
Adapted from this recipe with slight adjustments
Makes: a big work!
Prep & cook time: 1.5 hours
Ingredients600 gm peanuts3 onion, finely diced½ cup dried chillies -soak in hot water for 30mins & blend1 cup palm sugar
2 tbsp brown sugar1/2 cup oil
2-3 cup waterSalt to taste
1. In a large wok, dry fry the peanuts, stirring to make sure it doesn’t burn easily. This would take about 10 minutes.
2. Remove from wok and soak with cold water. Using a food processor, process the peanuts. The consistency you’re looking for is not smooth like a paste, but more texturally lumpy. Just make sure all the peanuts have been processed thoroughly & there are not huge bits.
3. Heat up wok again with oil and then fry the onions until aromatic. Add in the blended dried chillies and cook until the oil separates. This should take 15-20mins.
4. Add the processed nuts and 2-3 cups water. Bring to a boil then add in palm sugar, brown sugar and salt. Simmer on low for another hour.
5. Once the hour has reached, you’ll notice the sauce thickening up and has darkened in colour. The oil should also separate and you’ll know its ready. Serve with satay and/or rice cubes (nasi impit)