Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, peanut sauce for asian satay - kuah kacang. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Peanut Sauce for Asian Satay - Kuah Kacang is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Peanut Sauce for Asian Satay - Kuah Kacang is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook peanut sauce for asian satay - kuah kacang using 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Peanut Sauce for Asian Satay - Kuah Kacang:
- Prepare A. Blend
- Make ready 2 C dried chilli- cut, seeded, soaked & softened
- Prepare 1 large brown onion
- Make ready 1 stalk lemon grass- thinly sliced
- Get B. Other ingredients
- Prepare 600 g dry roasted unsalted peanut
- Take (Coarsely ground)
- Make ready 2 C finely minced brown onion
- Make ready 1 tsp tamarind paste + 1/4 c water
- Prepare 1-3/4 C cooking oil
- Get 3-4 tbsp coconut/palm sugar/sugar
- Get 3-4 C water
- Take to taste Chicken seasoning/bullion/salt
Instructions to make Peanut Sauce for Asian Satay - Kuah Kacang:
- 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.
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