Recipes

Kuah Kacang (Peanut Sauce)

Nyonya Cooking

Ingredients

300g Groundnuts (Peanuts)
4 Lemon Grass
3 Cloves of Garlic
2 Shallots
3cm Galangal
8 Dried Chillies
400ml Water
Salt
60g Gula Melaka (Palm Sugar)
1t Tamarind Paste

Steps

Toast the peanuts in a pan (without oil) until fragrant.
Remove peanuts’ skin by soaking them in a bowl of water.
Blend lemon grass, galangal, garlic and dried chilies.
Blend/crush peanuts but do not blend it into a paste.
Heat pan with some oil and add shallots to fry at medium heat.
Once shallots begin to change colour, add the blended chili paste and allow it to cook until fragrant. Indication: When oil separates from chili paste.
Add blended/crushed peanuts, water and a pinch of salt. Mix well and increase the heat to let the sauce boil.
Once the sauce boils, add Gula Melaka (Palm sugar) and let the sauce simmer at medium to low heat.
After 20 minutes, the sauce should thicken and lastly, add tamarind paste.
If needed, add sugar to taste.
Stir well and serve.

Peanut sauce

Hot Thai Kitchen

sauce

Ingredients

2 cups coconut milk
2 Tbsp red curry paste
½ cup ground, roasted peanuts
¼ cup palm sugar, finely chopped. You can substitute brown sugar or granulated sugar.
2-3 Tbsp homemade tamarind juice**
1-2 tsp fish sauce

Steps

Reduce 1 cup of coconut milk in a small pot over medium heat until it “breaks”. It will look like a film of shiny oil floating on top of the reduced coconut milk. We are using this oil to sauté our curry paste. Note: As noted in my video, in order for the coconut milk to “break,” use coconut milk whose ingredient is 100% coconut milk, no preservatives or additives. This usually comes in a carton, although not all coconut milk from the carton are 100%. Canned coconut milk has been processed in a way that it no longer breaks. If you cannot find this type of coconut milk, sauté the curry paste with some vegetable oil and deglaze with ¼ cup coconut milk. Proceed from here on as normal.
Add the curry paste and cook until aromatic, breaking up lumps with a spatula, about 1 minute.
Add the ground peanuts and mix well with the curry paste. Add the remaining cup of coconut milk, stir, and let reduce for 7-10 until thickened to a dipping sauce consistency.
When thickened to desired consistency, add the palm sugar, fish sauce, and tamarind juice. Taste and adjust according to your taste.

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Kuah Kacang (Peanut Sauce)

Ingredients

Steps

Peanut sauce

Ingredients

Steps

Categories

Receipe by

Keywords