Easiest Way to Make Perfect Peanut Sauce for Asian Satay - Kuah Kacang

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Peanut Sauce for Asian Satay - Kuah Kacang

Before you jump to Peanut Sauce for Asian Satay - Kuah Kacang recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Inside the Kitchen.

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A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to operate less often, will also save electricity.

As you can see, there are many little things that you can do to save energy, as well as save money, in the kitchen alone. It is pretty uncomplicated to live green, of course. A lot of it really is simply using common sense.

We hope you got insight from reading it, now let's go back to peanut sauce for asian satay - kuah kacang recipe. To cook peanut sauce for asian satay - kuah kacang you only need 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to prepare Peanut Sauce for Asian Satay - Kuah Kacang:

Prepare of A. Blend.
Prepare of dried chilli- cut, seeded, soaked & softened.
Use of large brown onion.
Provide of lemon grass- thinly sliced.
Provide of B. Other ingredients.
Provide of dry roasted unsalted peanut.
Get of (Coarsely ground).
You need of finely minced brown onion.
Use of tamarind paste + 1/4 c water.
Provide of cooking oil.
You need of coconut/palm sugar/sugar.
Take of water.
Prepare of Chicken seasoning/bullion/salt.

Steps to make Peanut Sauce for Asian Satay - Kuah Kacang:

Blend ingredients in A with few tbsp of water. Prepare B. Crush peanuts using mortar & pestle or food processor. Mince onions. Mix & dilute tamarind paste in 1/4 c of water. Discard any skin, keep the juice. Set everything aside..
In a sauce pan or a wok, heat oil on medium heat. Add minced onion & sauté for a minute, then add A (blended ingredients, fry until aromatic..
Add ground peanuts, tamarind juice, sugar & water, stir to combine. Season with salt or chicken bullion/powder. Leave to simmer over low heat, stirring occasionally. Taste & adjust seasoning or water. Sauce will thickened once cooled. Adjust consistency (water 3-4 C). Sauce is done once its lightly thickened. Serve with Satay, steamed glutinous rice or plain warm rice..

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