Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, peanut sauce for asian satay - kuah kacang. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Easy satay sauce recipe is a peanut dipping sauce made from scratch. Satay sauce which is also known as peanut sauce is a popular dip or gravy worldwide. Since satay is served in many other Southeast Asian countries, it is understandable to have many variations of satay and peanut sauce.
Peanut Sauce for Asian Satay - Kuah Kacang is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Peanut Sauce for Asian Satay - Kuah Kacang is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. 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:
- Make ready A. Blend
- Make ready 2 C dried chilli- cut, seeded, soaked & softened
- Make ready 1 large brown onion
- Prepare 1 stalk lemon grass- thinly sliced
- Make ready B. Other ingredients
- Take 600 g dry roasted unsalted peanut
- Make ready (Coarsely ground)
- Prepare 2 C finely minced brown onion
- Get 1 tsp tamarind paste + 1/4 c water
- Take 1-3/4 C cooking oil
- Prepare 3-4 tbsp coconut/palm sugar/sugar
- Get 3-4 C water
- Prepare to taste Chicken seasoning/bullion/salt
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. This peanut sauce doesn't have coconut milk like in the one for gado gado.
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.
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. 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. Place in workbowl of food processor with shallots, garlic, coriander, hot chilli sauce, cumin seeds and turmeric. Whirl to a fine paste, adding water if needed.
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