We love kuah kacang (Malaysian peanut sauce)! It’s such a great dish to go with nasi impit, lemang and satay – but we can really eat it on its own!
Turns out kuah kacang is quite easy to cook.
We like our kuah kacang with lots of peanuts and not too spicy. A good kuah kacang should be nutty, thick and creamy. It should also have a good balance of sweet, spicy and savoury with a hint of sourness from asam jawa (tamarind puree).
We added some cili padi for some heat – but you can really do without it. Otherwise, the lovely aromatics and spices really make this dish work.
Along with rendang, kuah kacang is an essential dish to serve during Hari Raya festivities. On normal days, we enjoy kuah kacang with satay (see our recipe here).
KEY TIPS:
* You may opt to dry roast the peanuts without using oil. We used peanuts without skin, as it can get bitter if overcooked.
* We like our kuah kacang with some bite, so do not over-grind the nuts in the food processor.
* Dry roast the cumin and coriander seeds before blending to release fragrance.
* A bit of tamarind puree goes a looong away. Just add a little bit to the sauce – maybe start with just 1/2 tsp. No one likes a sour kuah kacang.
* The kuah kacang is done when the oil rises to the surface.
* Cooked kuah kacang can be kept in the fridge for a week.
* We added 1 cili padi for extra heat, but it is not necessary.
For videos and step-by-step process, check out our Instagram post here. Do follow us on Instagram as well as we update more frequently there.
![Kuah kacang [Recipe]](https://thokohmakan.com/wp-content/uploads/2020/07/20200525095059_IMG_7823-scaled-683x1024.jpg)
Kuah kacang [Recipe]
Course: Breakfast, Lunch, Dinner, SnackCuisine: Malay, MalaysianDifficulty: Easy10
servings30
minutes20
minutesA Malaysian favourite usually served with satay and nasi impit.
Ingredients
500g peanuts
- Ground ingredients
30 dried chillis, soaked in water to soften
4 small onions/shallots
4 garlic cloves
1 tbsp dried shrimp, soaked to soften
1-icnh galangal
3 lemongrass stalks
1 tbsp coriander seeds, dry roasted until fragrant
2 tsp cumin seeds, dry roasted until fragrant
1 cili padi (optional)
- Other ingredients
1/4 cup white sugar
250g gula Melaka (palm sugar)
1/2 tsp pati asam jawa (tamarind puree)
6 tsp salt, or adjust to taste
1.5 cup water
1/4 cup cooking oil
Directions
- Dry roast peanuts
- Roast peanuts in pan until they are brown. You may use some oil if you like. [TIP: Peanut skins can be bitter if it is burnt. I use peanuts with skin removed before roasting]. Set aside when done.
- Blend ingredients
- Use a food processor to blend all the ingredients. Add some water if needed. [TIP: Dry roast the coriander and cumin seeds first in a pan until fragrant before blending.]
- Ground peanuts
- When peanuts have cooled down, use a food processor to grind the peanuts coarsely. Add some water to aid the process. The ground peanuts should be not too fine as we want some texture for the kuah kacang.
- Fry time!
- Heat up cooking oil in a wok. Add the ground ingredients and cook until fragrant and oil separates slightly.
- Add the sugar, gula Melaka, salt and tamarind puree. Mix well until gula Melaka dissolves.
- Add ground peanuts and water. Mix well.
- Reduce to low heat, cover and let it simmer until oil separates (pecah minyak) and rises to the surface.
- Serve with satay (or nasi impit or lemang or on its own!).
Notes
- You may opt to dry roast the peanuts without using oil. We used peanuts without skin, as it can get bitter if overcooked.
- We like our kuah kacang with some bite, so do not over-grind the nuts in the food processor.
- Dry roast the cumin and coriander seeds before blending to release fragrance.
- A bit of tamarind puree goes a looong away. Just add a little bit to the sauce – maybe start with just 1/2 tsp. No one likes a sour kuah kacang.
- The kuah kacang is done when the oil rises to the surface.
- Cooked kuah kacang can be kept in the fridge for a week.
