Peanut Sauce

Kuah Kacang

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Preparation info

  • Makes about

    3 litres

    • Difficulty


Appears in

My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

This sauce is traditionally served with satay. However, in our household, we eat it with everything! It is especially delicious with fried rice or as a base for pizza! Strange, I know!


  • 500 g (1 lb oz) peanuts, roasted
  • Water, as needed
  • 6 Tbsp vegetable oil
  • 100 g ( oz) palm sugar
  • 1 tsp salt
  • 1 Tbsp tamarind juice

Spice Paste

  • 150 g ( oz) shallots, peeled
  • 85 g (3 oz) dried chilli paste, or to taste
  • 4 stalks lemongrass, white part only, roughly chopped
  • 250 ml (8 fl oz / 1 cup) water


  • Place half the peanuts in the blender with 250 ml (8 fl oz / 1 cup) water and process into a coarse paste. Transfer to a large bowl and set aside.
  • Repeat to blend the remaining peanuts with another 250 ml (8 fl oz / 1 cup) water, but process until fine. Transfer to the bowl and mix well.
  • Place the ingredients for the spice paste in the blender and process until fine. Set aside.
  • Heat the oil in a heavy-bottom pot over medium heat. Add the spice paste and fry for about 15 minutes. Add the blended peanuts and 250 ml (8 fl oz / 1 cup) water to the pot and stir. This will make the sauce slightly runny.
  • Turn down the heat and continue cooking the peanut sauce until the oil separates. This will take 45 minutes to an hour.
  • Add the palm sugar, salt and tamarind juice. Mix well, then taste and adjust the seasoning, if needed. Let it simmer for another 10 minutes before removing from the heat.
  • Serve the sauce with satay and sides of cucumber and onions.