I made this Kuah kacang to go with my chicken satay and was so pleased with the result, it was so yummy that I ate the sauce with only the cucumber and onion as dinner!
250 gm/ 2 Cup of Roasted Peanut (I used it with the skin on)
100 gm Gula Melaka (Palm Sugar)
1 tbsp cooking oil
1 1/2 cup of water
4-5 tbsp of Sambal Tumis Paste
Blend together below spices to substitute sambal tumis paste:4 Shallot
2 Cloves of garlic
6 Dried Chilli （or 1-2 tbsp of Chilli powder）
1/8 tsp salt
1 tsp sugar
1 tbsp oil
1. Roast the peanuts and let it cooled, grind in food processor to form coarse powder.
2. In a cooking pot, heat up 1 tbsp oil, stir in sambal tumis, cook until oil breaks at the edge.
3. Pour in 1 1/2 cup of water, bring to boil and add the crushed peanut, cook for 3-5 minutes, season with palm sugar, continue cooking for 10 minutes or so. Adjust taste with sugar and salt if needed.
Note: This sauce will thickened as it cooled, thus you want to switch off the stove at the consistency slightly thinner than you would liked.