Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, peanut sauce for asian satay - kuah kacang. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Peanut Sauce for Asian Satay - Kuah Kacang is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Peanut Sauce for Asian Satay - Kuah Kacang is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have peanut sauce for asian satay - kuah kacang using 13 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Peanut Sauce for Asian Satay - Kuah Kacang:

1. Get A. Blend
2. Make ready 2 C dried chilli- cut, seeded, soaked & softened
3. Prepare 1 large brown onion
4. Make ready 1 stalk lemon grass- thinly sliced
5. Make ready B. Other ingredients
6. Make ready 600 g dry roasted unsalted peanut
7. Take (Coarsely ground)
8. Get 2 C finely minced brown onion
9. Take 1 tsp tamarind paste + 1/4 c water
10. Get 1-3/4 C cooking oil
11. Make ready 3-4 tbsp coconut/palm sugar/sugar
12. Make ready 3-4 C water
13. Take to taste Chicken seasoning/bullion/salt

Steps to make Peanut Sauce for Asian Satay - Kuah Kacang:

1. 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.
2. 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.
3. 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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