Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, peanut sauce for asian satay - kuah kacang. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Peanut Sauce for Asian Satay - Kuah Kacang is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Peanut Sauce for Asian Satay - Kuah Kacang is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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. Take A. Blend
2. Take 2 C dried chilli- cut, seeded, soaked & softened
3. Make ready 1 large brown onion
4. Prepare 1 stalk lemon grass- thinly sliced
5. Make ready B. Other ingredients
6. Take 600 g dry roasted unsalted peanut
7. Make ready (Coarsely ground)
8. Make ready 2 C finely minced brown onion
9. Get 1 tsp tamarind paste + 1/4 c water
10. Get 1-3/4 C cooking oil
11. Take 3-4 tbsp coconut/palm sugar/sugar
12. Prepare 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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