Kuah Kacang & Ketupat
Good Afternoon, dear friends 😀
Here is the recipe for my Peanut Sauce (Kuah Kacang) which was served with ketupat (compressed rice in coconut leaf casings). This sauce is very easy to prepare, the only thing that was a bit tedious was the toasting and skinning of peanuts. Alternatively, when I was living in the US, I used bottled chunky peanut butter instead. I remember some supermarkets there allow you to make your own peanut butter from the bulk foods section. 😉
Kuah Kacang (Peanut Sauce)
( for 10 persons)
1 kg peanuts – dry roasted in a pan or wok, remove skin (READ HERE for shortcut), and ground to consistency like sand in the dry mill of your blender (you can have it chunkier if you like)
Ingredients to be blended together :-
* 3 stalks lemon grass, use bottom 1-inch only
* 1 inch ginger
* 1 inch galangal or lengkuas (if don’t have this, replace with ginger)
* 1 inch fresh turmeric or 1 tbsp turmeric powder
* 4 – 5 tbsps of brown sugar (I like my sauce sweet, but you can lessen the sugar)
* 4 – 5 tbsps palm sugar
* 15 dried chillies, soaked in hot water, remove from water (or use 6 tbsps chilli boh)
* 20 shallots or small onions (or 4 large onions) – more onions will impart more flavour
* 6 cloves garlic
* 1 inch piece belacan or shrimp paste (optional)
Additional ingredients :-
* Milk from 2 coconuts or 2 cans/boxes of coconut milk plus enough water to reach your preferred consistency
* 5 tbsps of asam jawa or tamarind paste, mix with 2 cups water, throw away the seeds (if don’t have this, then use juice of 1 lemon)
* salt to taste
* 3 tbsps of cooking oil
1) Put all blended ingredients into a heated wok or pan. Stir until the liquid has dried up a bit.
2) Add in the cooking oil, and keep stirring the ingredients to fry then until fragrant and aromatic….about 5 minutes.
3) Add in the coconut milk and tamarind water or lemon juice. Bring to a boil. Lower heat and simmer for 5 minutes.
4) Add in the ground peanuts and simmer until there is oil coming to the surface. The longer the time, the more oil is produced.
5) Check for consistency – the sauce should not be too watery or runny but should be thick so that you can dip your ketupat or satay or cucumber into it and the sauce is thick enough to stick on. If too watery, then simmer a bit longer. If too thick, then add a little bit of water.
6) Add about 1 tbsp of salt and the sugar to taste. I like mine a bit sweeter. Remove from heat and serve it hot or cold.
* Note – if you simmer it longer, there will be more chili red oil floating on top and this gives a nice sheen and look to the Peanut Sauce. The oil comes from the peanuts and coconut milk. 😉
This Peanut Sauce can be served with lightly steamed vegetables a la Indonesian style – Gado Gado (long beans, bean sprouts, fresh cucumbers, fried tofu) or with barbequed skewered meats called satay. Yummy! 😀