Malaysian Satay Peanut Sauce | Satay Sauce | Kuah Kacang [Nyonya Cooking]

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter has less saturated fat, while sunflower seed butter is nut-free.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is less expensive.

Toast the groundnuts in a dry pan until fragrant and slightly burnt on the outside.

Remove the peanuts from the pan and soak them in a bowl of water, then rub off the skins.

Cut the lemongrass into smaller pieces and add to a blender.

Add the galangal and garlic to the blender.

Slice the shallots and add them to the blender, along with the dried chilies.

Blend the mixture into a chili paste using a hand blender.

Blend the soaked peanuts until they are slightly chunky, not a paste.

Heat oil in a pan until hot, then add the sliced shallots and cook for about 1 minute until they change color.

Add the chili paste to the pan and cook until the oil separates from the paste.

Add a pinch of salt to taste and half of the gula melaka (palm sugar).

Stir the sauce and let it cook for about 20 minutes until thickened.

Taste the sauce and adjust sweetness with more gula melaka or white sugar if needed.

Add tamarind paste for sourness and stir to combine.

Once the sauce is at the desired thickness and flavor, scoop it out and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens