RayaFest 2018: Kak’mbang’s Peanut Sauce (Kuah Kacang)
14 Jun 2018

RayaFest 2018: Kak’mbang’s Peanut Sauce (Kuah Kacang)

14 Jun 2018

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.

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