Peanut Sauce Gravy (Kuah Kacang)

KickingLemons

Kuah kacang is a traditional Malaysian sauce made from ground peanuts. It is commonly used as a condiment or dipping sauce for various dishes. The sauce is typically thick and creamy, with a rich and nutty flavor. It is often served with shrimp fritters, satay, a popular grilled meat skewer dish, or spring rolls.

In addition to satay, kuah kacang is also used as a dressing for salads and noodles. Its creamy consistency coats the ingredients, adding depth and richness to the dish. It can be drizzled over fresh vegetables, tofu, or noodles, creating a delightful fusion of flavors.

The versatility of kuah kacang extends beyond its traditional uses. It can be used as a marinade for grilled meats, a topping for burgers or sandwiches, or even as a dip for fresh fruits. Its unique flavor profile complements a wide range of dishes, making it a staple in Malaysian cuisine.

Ingredients

To blender
1 cup + 1 tbsp, (200g) peanuts
20-pieces (20g) dry chillies (soak 10 minutes in hot water)
1 large onion/2 medium onions (100g)
3 garlic (14g)
Thumb Size Ginger (5g)
1 ½ tbsp (9g) dry shrimps
1 lemongrass (20g)|
⅓ cup water

For making sauce
½ cup cooking oil
120g palm sugar
3 tbsp white sugar
1 ¼ tsp himalayan salt
2 cups water

KickingLemons

Directions

To blender

To ensure easy blending, start by roughly chopping the ingredients into small sizes. Then, place them in a blender and blend until they reach a smooth paste-like texture.
Start by heating oil in a pan over medium-low heat, cook the peanuts in hot oil until they turn a nice brown color, then carefully remove them from the oil and place them on a paper towel to drain off any extra oil.
Once the peanuts are cooled, coarsely blend them by pulsing a few times. AVOID blending into powder, as this could result in a thick paste gravy resembling peanut butter due to the absorption of moisture from the sauce.

For making sauce

Heat the pan with oil over medium-high and add the blended paste. Stir, cover with a lid and cook for 3 minutes, or until oil separates. Stir in between to avoid charring the of sauce.
Once the oil has separated, introduce water into the mixture and stir briefly.
Proceed to add peanuts and bring them to a boil.
At this point, incorporate palm sugar, white sugar, and salt. Keep boiling for an additional 7 to 10 minutes or until the sauce’s surface becomes oily.
Take the pan off the stove and transfer the sauce into a serving dish. The sauce can be store refrigerated for 3 days or can be freezed up to a month.