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Spicy Peanut Sauce

 Spicy Peanut Sauce

Date added: April 23, 2008

Sos Kacang
This is the Malaysian version of peanut sauce. It's a lot like Thai peanut sauce but does not have coconut milk added. A delicious sauce a little different from the norm.

This recipe is adapted from Chef Dahni's Southeast Asian Flavors - An adventure learning to cook the foods of Thailand, Vietnam, Malaysia, and Singapore.

  • Servings: 15 change
  • Calories per serving: 199
  • Prep time: 20
  • Cook time: 5

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  •  Spicy Peanut Sauce

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Ingredients

  • 1/2 cup dried red chili peppers stems and seeds removed
  • 1 tsp dried shrimp
  • 1/2 cup vegetable oil
  • 2 medium shallots roughly chopped
  • 1/2 cup fresh lemon grass trimmed and sliced very thin
  • 2 garlic cloves chopped
  • 1 1/2 cup peanuts roasted in dry pan
  • 3 cup water
  • 3/4 cup white sugar
  • 2 tsp kosher salt

Recipe Method

1. Cover chilies and shrimp with 1 cup room temperature water; soak 30 minutes. Drain well.

2. Make a semi-smooth spice paste (rempah) by pureeing the oil, shallots, garlic, lemongrass, galangal, drained dried shrimp, and chilies in a blender.

3. Heat a 2-quart saucepan over medium heat. Add pureed rempah; cook on medium heat until mixture is fragrant and oil begins to separate out from it, about 5 to 10 minutes.

4. Add water and peanuts; stir well. Bring back to a boil, lower heat, and simmer 1 hour, stirring often. Add sugar and salt. Continue to simmer until “raw” flavor has dissipated, up to 2 hours, adding water as needed to compensate for evaporation.

Nutritional Facts

Per serving% Daily Value*
Calories 19910%
Fat 15g23%
Cholesterol 0mg0%
Sodium 262mg 11%
Carbohydrates 16g10%

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