Nyonya Cooking

Difficulty

Easy

Cooking Time

00:00:00

Yield

Not applicable

Malaysian Satay Peanut Sauce

Satay Sauce Kuah Kacang

  2,339 YouTube ratings  

Renown peanut sauce packed with sensational taste that leaves you asking for more.

Peanut sauce is one of the many asian dips that is really popular even in western countries. Unfortunately, their peanut sauce pales in comparison with the one which we Malaysians are familiar with. Peanut sauce has to be slightly spicy yet sweet with a subtle hint of sourness and a light touch of saltiness. Other recipes add peanut butter to this sauce but it is a definite no-no in this Malaysian peanut sauce that goes amazingly well with 'satay'. This recipe has been tried and tested numerous times by viewers with very positive feedback. If you do not like the sauce to be too grainy, grind the peanuts into finer pieces. For your information, skinless peanuts are also sold in stores. Just be mindful to constantly stir the sauce especially if you plan to double or triple the amount of ingredients used. This is to prevent the sauce from being burnt. Having the right proportion of ingredients will ensure a truly strong and flavourful taste. This peanut sauce is certified delicious and is a must try. My friends renamed this "Grace's awesome Peanut Sauce" because of its delectable taste and has given it two thumbs up! So, give it a shot and tell me what you think. You will not regret this for sure.

  Malaysische Satay-Erdnussso├če ist auch auf deutsch verf├╝gbar.

Ingredients

  • 300 grams peanuts
  • 4 lemon grass stalks
  • 3 garlic cloves
  • 2 shallots
  • 3 centimeters galangal
  • 8 chilli peppers (dried)
  • 400 milliliters water
  • salt
  • 60 grams palm sugar (gula melaka)
  • 1 teaspoons tamarind paste

Steps to Prepare

  1. Toast peanuts in a pan (without oil) until fragrant.
  2. Remove peanuts' skin by soaking them in a bowl of water.
  3. Blend lemon grass, galangal, garlic and dried chillies.
  4. Blend/crush peanuts into a grainy texture.
  5. Heat pan with some oil and fry shallots at medium heat.
  6. Once shallots begin to change colour, add the blended ingredients and allow to cook until fragrant. (Indication: When oil separates from chilli paste.)
  7. Add blended/crushed peanuts, water and a pinch of salt. Mix well and increase the heat to allow the sauce to boil.
  8. Once sauce boils, add gula melaka (palm sugar) and allow it to simmer at medium to low heat.
  9. After 20 minutes, when sauce thickens, add tamarind paste.
  10. Add sugar to taste (optional).

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