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 wok!
Prep & cook time: 1.5 hours
1 tsp fennel powder
1 tsp coriander powder
20gm dried prawns (about big handful)
5 small red onions
3 cloves garlic
20 dried chilli
2 lemongrass (bruised)
1/2inch dried shrimp paste (belacan)
600gram peanuts (roast first in a wok)
1.5 cup palm sugar
1/2 cup oil
2 tsp tamarind paste
Salt to taste
2-3 cups Water
1. In a large wok, dry fry the peanuts, stirring to make sure it doesn’t burn easily. This would take about 10 minutes. Then remove half of the nuts and put it together in the blender with the blended ingredients. Blend all the ingredients.
2. Using a food processor, process the remaining half 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 . Add in the blended ingredients and cook until the oil separates. This should take 15-20mins.
4. Add the processed nuts and 2-3 cups water. Add the lemongrass. Simmer on low for an hour, the add in palm sugar and salt. Simmer for another 20minutes. Make sure to keep stirring so it doesn’t burn.
5. Once 1.5 hours is 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)