Kak’mbang seriously makes the best kuah kacang. We love it so much, whenever we see kuah kacang sold by vendors out there we never gave them a second look. Of course Kak’mbang thinks everything she makes is just so-so, which is downright ridiculous.
Anyway, since there was a lot we needed to prep for Hari Raya, I volunteered to help Kak’mbang make her amazing kuah kacang this year. She started without me so I didn’t get a shot of the ingredients, but thankfully I got everything else. I’m so happy I managed to document yet another one of Kak’mbang’s yummy creations.
Selamat Hari Raya, everyone!
Kak’mbang’s Peanut Sauce (Kuah Kacang)
- 4 tablespoons cooking oil
- 6 shallots, roughly chopped
- 3 stalks lemongrass, white parts only, roughly chopped
- 1 clove garlic
- 1 thumb-sized piece belacan (shrimp paste)
- 3 thin slices galangal (lengkuas)
- 2 tablespoons cili boh (dried chili paste)
- 400 grams peanuts, toasted and roughly ground
- 200 grams beef OR chicken, cut into very small pieces
- 170 grams palm sugar (gula melaka)
- 5 cups water
- 1/2 teaspoon salt
In a blender, add the shallots, lemongrass, garlic, belacan and galangal, and blitz into a fine paste.
In a large pot over medium high heat, heat the oil.
Add the blended mixture.
Add the cili boh and cook, stirring, until slightly caramelized, about 5 minutes.
Add the meat and cook, stirring, until meat is browned, about 3 minutes.
Add the ground peanuts.
Add the water, about 5 cups.
Add the palm sugar.
Bring to a boil.
Reduce the heat to medium low and simmer, until the mixture reduces to a thick and gravy-like consistency, about 1 hour 30 minutes.
Add the salt and adjust seasoning to taste. Serve with your favorite satay or nasi impit.