Kuah Kacang

by Lisa K. on Fri, May 22, 2020

Peanut sauce goes well with plenty of local Malay dishes. Dip your satay in it, serve as rojak sauce or douse it over some nasi impit, it is a great accompaniment to have on your table.

One of the best dipping sauce ever

Serves 10 people

This recipe is slightly on the sweeter side. Reduce the amount of sugar if you want it more savoury and less sweet.

You can roast the peanuts instead of frying it.

Foodster's Verdict

Kuah Kacang


  • Preparation
  • Total
    Frying Peanuts
    ½ cup oil
    250g peanuts
    2 cups water (for blending)

    Blended Spices
    80g dried chillies, soaked
    1 red onion
    2 cloves garlic
    2 tsp. dried shrimp (10g)

    Other Ingredients
    ¼ cup oil
    ¼ cup sugar
    100g gula melaka
    2 tsp. salt
    300ml water


1. Fry peanuts in oil until it becomes dark brown.

2. Remove peanuts from oil and blend with 2 cups water until semi-smooth.

3. Blend all the spices together until smooth. Add a little water to the blender if needed.

4. Heat up oil and sauté blended spices together until paste shrinks.

5. Add in sugar, gula Melaka and salt. Simmer until sugars dissolve. The colour will turn very dark and glossy.

6. Pour in blended peanuts and water. Simmer for 15 - 20 minutes until sauce thickens up slightly. Adjust seasoning (salt and sugar) to personal preference.