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Simple Kuah Kacang
The perfect kuah kacang is an elusive thing. There are too many no-no's: the nuts cannot be too fine, cannot put in too much garlic, cannot put in the sugar too soon, etc, etc, etc. But once you achieve it, it's almost magical.
"Try out this simple recipe!"
Ingredients
1 cup roasted peanuts, ground coarsely (you can get it pre-ground at the market or get a jar of roasted peanuts and blitz them in the dry grinder)
Pounded:
4-6 medium sized shallots
1 clove garlic
2 stalks lemongrass (cut off the green tip, peel off the outer layers, and sliced thinly across)
6 Tbs chilli paste/chilli boh
2 inches galangal
1 Tbs sugar
1 tsp salt
½ cup air asam jawa
4 Tbs oil at the start, have about a cup more to add as needed
Pounded:
4-6 medium sized shallots
1 clove garlic
2 stalks lemongrass (cut off the green tip, peel off the outer layers, and sliced thinly across)
6 Tbs chilli paste/chilli boh
2 inches galangal
1 Tbs sugar
1 tsp salt
½ cup air asam jawa
4 Tbs oil at the start, have about a cup more to add as needed
Serves...
4
Usually this is served with satay and ketupat but it's so damn good that you can just eat with toast.
This will splutter as it bubbles. Make sure the wall behind your stove is protected from stains!
Method
Heat 4 Tbs oil in a wok/saucepan. Add in pounded ingredients and fry til the air is thick with the scent of lemongrass.
Stir in chilli boh. Sprinkle the sugar and salt in. Cook until oil rises to the surface (pecah minyak) and plonk in the knob of galangal.
Pour ground peanuts in and stir very well. Mix in the air asam jawa.
Let the gravy bubble away at a low simmer for at least 30 minutes, stirring once in a while.
There are 4 distinct flavours you should discern: nuttiness, spiciness, sweetness and just a bit of sourness. Adjust the spices and flavours in the last few minutes. Serve with whatever you desire.
Stir in chilli boh. Sprinkle the sugar and salt in. Cook until oil rises to the surface (pecah minyak) and plonk in the knob of galangal.
Pour ground peanuts in and stir very well. Mix in the air asam jawa.
Let the gravy bubble away at a low simmer for at least 30 minutes, stirring once in a while.
There are 4 distinct flavours you should discern: nuttiness, spiciness, sweetness and just a bit of sourness. Adjust the spices and flavours in the last few minutes. Serve with whatever you desire.
Foodster's Verdict
Simple Kuah Kacang
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
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