Peanut Sauce for Asian Satay – Kuah Kacang. Easy satay sauce recipe is a peanut dipping sauce made from scratch. Since satay is served in many other Southeast Asian countries, it is understandable to have many variations of satay and peanut sauce. This Malaysian style homemade peanut sauce recipe goes well with satay, ketupat, lontong and is a must for Hari Raya (Eid).
Satay peanut sauce is a dipping sauce usually served with grilled skewered meat or compressed rice known as 'nasi impit' in the Malay language. This authentic savoury peanut sauce is sweetened with palm sugar and has a very subtle hint of sourness. While most Western versions of satay sauce are made with peanut butter, our Thai version starts with real Most Western versions of satay sauce are made with peanut butter, but this one starts with dry roasted It's also really good as an all-purpose Asian salad dressing and as a dip for fresh spring rolls. You can have Peanut Sauce for Asian Satay – Kuah Kacang using 13 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Peanut Sauce for Asian Satay – Kuah Kacang
- You need of A. Blend.
- You need 2 C of dried chilli- cut, seeded, soaked & softened.
- You need 1 of large brown onion.
- Prepare 1 stalk of lemon grass- thinly sliced.
- Prepare of B. Other ingredients.
- Prepare 600 g of dry roasted unsalted peanut.
- You need of (Coarsely ground).
- Prepare 2 C of finely minced brown onion.
- Prepare 1 tsp of tamarind paste + 1/4 c water.
- You need 1-3/4 C of cooking oil.
- It’s 3-4 tbsp of coconut/palm sugar/sugar.
- You need 3-4 C of water.
- Prepare to taste of Chicken seasoning/bullion/salt.
Serve with chicken or vegetable skewers for a starter or party nibble. Satay and Peanut Sauce Recipe from Hot Thai Kitchen. For the peanut sauce: In a food processor, grind the peanuts into a fine meal. If using sesame seeds, grind them into a fine meal using a spice/coffee grinder or a mortar and pestle, being careful not to over grind them into sesame butter.
Peanut Sauce for Asian Satay – Kuah Kacang instructions
- 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..
- 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..
- 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..
This peanut sauce doesn't have coconut milk like in the one for gado gado. Can I used peanut butter to make the bumbu kacang. Serve the satay with bumbu kacang on the side or drizzle them with bumbu kacang, some kecap manis and sprinkle of crispy shallots and you are ready. This creamy peanut sauce is perfect served with all satay. Saus Kacang Tanah (Javanese Peanut Sauce).