Saus kacang (1)

Saus kacang (1)

Crunchy peanut sauce

By
From
The Complete Asian Cookbook
Makes
3 cups
Photographer
Alan Benson

There are many recipes for peanut sauce, but this is my favourite. Without the addition of liquid, it keeps for weeks. When required, add three parts coconut milk or water to one part sauce and re-heat.

Ingredients

Quantity Ingredient
140ml peanut oil
1 teaspoon dried garlic flakes
2 tablespoons dried onion flakes
2 large dried red chillies
1 teaspoon dried shrimp paste
1 tablespoon lemon juice
1 tablespoon dark soy sauce or kecap manis
375g crunchy peanut butter
1 1/2 tablespoons dark palm sugar, chopped

Method

  1. Heat the peanut oil in a wok or heavy-based saucepan over medium heat. Put the garlic flakes into a wire strainer, lower into the hot oil and deep-fry for a few seconds until golden. Lift out and drain on paper towel. Deep-fry the onion flakes in the same way. Drain on paper towel and set aside to cool.
  2. Deep-fry the whole chillies until they are puffed and crisp, which should take less than 1 minute. Remove from the wok, drain on paper towel and cool. Discard the stalks and seeds and crumble or chop the chillies into small pieces. Set aside.
  3. Add the shrimp paste to the remaining oil in the wok, crushing it with the back of a spoon. Add the lemon juice and kecap manis, then remove from the heat and stir in the peanut butter until well combined. Allow to cool.
  4. Stir the fried garlic and onion flakes, crumbled chilli and palm sugar into the peanut mixture. Store in a sterilised airtight jar for up to 1 month. Use as is, or mix in enough coconut milk or water to make a more liquid sauce, adding salt, to taste.

Note

  • Fresh garlic and onion can be used instead of dried garlic and onion flakes. Peel 6 garlic cloves and cut into thin slices. Peel and finely slice 1 onion. Fry separately over low heat, removing from the heat as soon as they turn golden brown. Drain on paper towel and cool. Crumble the crisp garlic slices before adding to the sauce.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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