Kuah Kacang (Malaysian Peanut Sauce) by @chefamirgani

50 min

8 servings

🥜

400 g

Peanuts

🧅

200 g

Shallot

🧄

20 g

Garlic

🌿

4 stalks

Lemongrass

🫚

2.5 cm

Ginger

🫚

2.5 cm

Galangal

🌶️

250 ml

Blended chili

🍬

40 g

Palm sugar

🫘

7.5 ml

Tamarind paste

🍲

10 ml

Chicken stock

🧂

1.5 g

Salt

💧

500 ml

Water

🫗

Cooking oil

  1. Peel
    • shallots
    • garlic
    • ginger

    Peel the shallots, garlic, ginger, and galangal. Trim the lemongrass and slice all the aromatics.

  2. Blend
    • shallots
    • garlic
    • lemongrass

    Blend the shallots, garlic, lemongrass, ginger, galangal, and blended chili paste into a coarse spice paste. Add a little of the 500 ml water if needed to help the blender run.

  3. Grind
    • peanuts

    Grind the peanuts until coarse for a traditional textured sauce. Grind longer if a smoother sauce is preferred.

  4. Cook

    Cook the blended spice paste in the frying pan over medium heat. Stir continuously for 8 to 10 minutes until fragrant and slightly darkened.

  5. Transfer
    • peanuts
    • water

    Transfer the cooked spice paste to the saucepan. Add the ground peanuts and the remaining water.

  6. Add
    • palm sugar
    • tamarind paste
    • chicken stock powder

    Add the palm sugar, tamarind paste, chicken stock powder, and salt. Stir until the palm sugar dissolves completely.

  7. Simmer
    • Cooking oil

    Simmer the sauce over low heat for 15 to 20 minutes. Stir often until the sauce is thick, glossy, and the oil begins to rise slightly.

  8. Serve
    • salt
    • Peanuts

    Taste the peanut sauce and adjust the salt if needed. Serve warm as a dip or accompaniment for Malaysian festive foods.

Kuah Kacang (Malaysian Peanut Sauce) by @chefamirgani

50 min

8 servings

🥜

400 g

Peanuts

🧅

200 g

Shallot

🧄

20 g

Garlic

🌿

4 stalks

Lemongrass

🫚

2.5 cm

Ginger

🫚

2.5 cm

Galangal

🌶️

250 ml

Blended chili

🍬

40 g

Palm sugar

🫘

7.5 ml

Tamarind paste

🍲

10 ml

Chicken stock

🧂

1.5 g

Salt

💧

500 ml

Water

🫗

Cooking oil

Preparation Steps

  1. Step 1/8

    Peel the shallots, garlic, ginger, and galangal. Trim the lemongrass and slice all the aromatics.

    🧅shallots
    🧄garlic
    🫚ginger
    🫚galangal
    🌿lemongrass
    🔪knife
    🪵cutting board

  2. Step 2/8

    Blend the shallots, garlic, lemongrass, ginger, galangal, and blended chili paste into a coarse spice paste. Add a little of the 500 ml water if needed to help the blender run.

    🧅shallots
    🧄garlic
    🌿lemongrass
    🫚ginger
    🫚galangal
    🌶️blended chili paste
    💧water
    🥛measuring jug

  3. Step 3/8

    Grind the peanuts until coarse for a traditional textured sauce. Grind longer if a smoother sauce is preferred.

    🥜peanuts

  4. Step 4/8

    Cook the blended spice paste in the frying pan over medium heat. Stir continuously for 8 to 10 minutes until fragrant and slightly darkened.

    🥄wooden spoon

  5. Step 5/8

    Transfer the cooked spice paste to the saucepan. Add the ground peanuts and the remaining water.

    🥜peanuts
    💧water
    🥄spatula
    🥄wooden spoon

  6. Step 6/8

    Add the palm sugar, tamarind paste, chicken stock powder, and salt. Stir until the palm sugar dissolves completely.

    🍬palm sugar
    🫘tamarind paste
    🍗chicken stock powder
    🧂salt
    🥄measuring spoon
    🥄wooden spoon

  7. Step 7/8

    Simmer the sauce over low heat for 15 to 20 minutes. Stir often until the sauce is thick, glossy, and the oil begins to rise slightly.

    🥄wooden spoon

  8. Step 8/8

    Taste the peanut sauce and adjust the salt if needed. Serve warm as a dip or accompaniment for Malaysian festive foods.

    🧂salt
    🥄wooden spoon

Composition

Ingredients

Types

Legumes, Nuts, Vegetables, Aromatics, Herbs, Spices, Sweeteners, Condiments, Seasonings, Liquids

Ingredients

Peanuts, Shallot, Garlic, Lemongrass, Ginger, Galangal, Blended chili, Palm sugar, Tamarind paste, Chicken stock, Salt, Water, Cooking oil

Notes

Peanuts (roasted and coarsely ground), Blended chili (one bowl of blended chili), Palm sugar (one block), Salt (to taste), Water (a little, amount not given), Cooking oil (a little, for frying)

Allergens

Peanuts

Dietetics

Dietary regimen

Dairy-free, Gluten-free, Low lactose

Calories

310 kcal

Macro nutrients

Protein: 12g, Fat: 22g, Saturated fat: 4g, Carbohydrates: 20g, Dietary fiber: 5g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 54mg, Iron: 2.1mg, Magnesium: 98mg, Potassium: 340mg, Sodium: 360mg, Zinc: 1.5mg

Vitamins

Vitamin C: 8mg, Vitamin E: 3.2mg, Folate: 52mcg, Vitamin B6: 0.25mg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

knife, cutting board, measuring spoon, measuring jug, wooden spoon, spatula

Appliances

Stove, Blender

Type

Type

Type Of Dish

Sauce, Condiment, Dip

Occasions

Hari Raya, Eid celebration, Family gathering, Potluck

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian, Southeast Asian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Thick, Creamy, Slightly coarse, Smooth

Flavors

Nutty, Spicy, Sweet, Tangy, Savory, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours,Discard if held in hot weather for more than 1 hour), fridge : 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat gently until steaming before serving), freezer : 3 months (Store in freezer-safe airtight portions,Thaw overnight in the refrigerator,Add a little water while reheating if the sauce thickens)