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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
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.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 199 | 10% |
| Fat 15g | 23% |
| Cholesterol 0mg | 0% |
| Sodium 262mg | 11% |
| Carbohydrates 16g | 10% |
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