Satay Peanut Sauce (Kuah Kacang)

Hi everyone. In this video I am going to share with you a Satay Peanut Sauce (Kuah Kacang) recipe.

Satay Peanut Sauce, known as "Kuah Kacang" in Malay, is a popular variation of the traditional peanut sauce. It is commonly served alongside satay skewers or grilled meats but can also be used as a dipping sauce for vegetables, tofu, and in stir-fried dishes.
There is no definitive recipe for a perfect satay peanut sauce; instead, the diversity of recipes offers options to explore and enjoy based on personal preferences.

Happy cooking😉

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Several notes here to share with you:
💡 Use medium to large-sized dried chilies to achieve a harmonious balance of sweetness, tanginess, and spiciness.
💡 Cooking the peanut sauce on low heat for a longer duration allows the flavors to deepen and intensify.
💡 When stored properly in the fridge, Satay Peanut Sauce can last for about a month. Frozen Satay Peanut Sauce can retain its quality for up to 4-6 months. Check for signs of spoilage before using homemade Satay Peanut Sauce.

Here is a quick rundown of the recipe:
INGREDIENTS:
SATAY PEANUT SAUCE
===================
✅️ 500 g Roasted Peanut (Unsalted)
✅️ 5 bulbs Shallot (±190 g)
✅️ 1 bulb Garlic (±50 g)
✅️ 50 g Ginger
✅️ 3 stalks Lemongrass (10 cm from base)
✅️ 5 pcs Kaffir Lime Leaf
✅️ 8 whole Large Dried Chili
✅️ ±140g Palm Sugar/ Gula Melaka
✅️ ±50 g Tamarind Paste (with seed and pulp)
✅️ 1½ tbsp Thick Soy Sauce (Cheong Chan Cooking Caramel)
✅️ 3 cups Plain Water
✅️ 1 cup Cooking Oil
✅️ 1½ tsp Salt

METHOD OF PREPARATION
STEP 1
To prepare the dried chili:
• Remove the hard top part of the dried chili and empty all its seeds out.
• Cut the dried chilies into sections, each about 3cm in length.
• Bring 1 cup of water to a boil in a pot over MEDIUM heat. Turn OFF and add the prepared dried chilies to the pot. Stir the dried chilies in the boiling water and set them aside for now to soften and cool slightly.
To prepare the tamarind paste:
• Add tamarind paste into 1 cup of hot water.
• Use a spoon or fork to mash the tamarind paste in the hot water, allowing it to extract its flavor.
• Pour the mashed tamarind mixture into a bowl over a sieve. Continue to stir the mashed tamarind in the sieve to further extract its flavor.
• Discard the fibrous pulp and seeds in the sieve and keep the strained liquid collected in the bowl aside.

STEP 2
Add peanuts into food processor in small batches. The blended peanuts should have mixture of a fine and somewhat a coarse texture. Transfer the blended peanuts into a bowl and keep them aside.

STEP 3
Add prepared shallots into the same food processor used to blend the peanuts. Add garlic, ginger and lemongrass from 2 stalks. Add ½ cup of the cooking oil and keep the remaining aside. Blend shallot, garlic, ginger and lemongrass together with the cooking oil into a relatively smooth paste.

STEP 4
Transfer dried chilies and the liquid from the pot into a food processor. Blend the dried chilies to a smooth paste.

STEP 5
Heat up the remaining cooking oil in a pot over MEDIUM heat until they are hot for cooking. Add leftover lemongrass together with kaffir lime leaves into the pot. Briefly stir to infuse their fragrance into the oil, about 1 min. Add the shallot, garlic, ginger and lemongrass paste mixture. Stir-fry until it turns golden brown in color. Add blended dried chilies. Thoroughly stir-fry to well combined, about 1 min. Add 1 cup of water from rinsing the blender used to process the dried chilies. Briefly stir to mix well. Reduce the heat to slightly above low and bring the mixture to a simmer. Stir occasionally to avoid burning the bottom until most liquid evaporated, about 5 to 6 mins.

STEP 7
Add palm sugar . Thoroughly stir-fry to well combined, about 1 minute. Pour in the tamarind water. Add thick soy sauce, salt, and 3 cups of plain water. Stir the mixture until well combined. Let simmer before adding the ground peanuts. Stir mixture, allowing the flavors to meld together. Simmer for 30 mins until it is smooth, slightly thick and most oil separated. Stir occasionally to avoid burning the bottom.

STEP 8
Adjust the seasoning according to your preference. Turn OFF the heat when peanut sauce has reached a slightly thick consistency and the oil visibly separated. Avoid cooking the peanut sauce until it becomes overly thick. The peanut sauce will continue to thicken as it cools.

STEP 9
Enjoy homemade Satay Peanut Sauce with your favorite accompaniments.

Happy cooking 😉🧡
Music Credits
Yellow Rose of Berkeley
Jezzeton
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