Malaysian · sauce
Malaysian Satay Peanut Sauce (Kuah Kacang)
Video by Nyonya Cooking on YouTube · Open on YouTube
- Vegan
- Gluten-free ingredients
Contains: Peanut. Check labels on stock, sauces and spice mixes.
Made from whole toasted peanuts rather than peanut butter, with very little salt: 2 tbsp give about 110 kcal, 4 g of protein and about 3 g of added sugar.
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Ingredients 11
Method
Tap a time to watch that step in the video.
- Toast the peanuts in a dry pan, stirring, until fragrant and lightly browned. Soak them in water, rub off as much of the skins as you can, then pulse to a coarse, grainy texture — not a paste. 1:41
- Chop the lemongrass and blend it with the galangal, garlic and dried chillies to a paste. 2:49
- Heat the oil over medium heat and fry the sliced shallots for about a minute until they start to colour. Add the chilli paste and fry, stirring, until fragrant and the oil starts to separate. 4:01
- Stir in the crushed peanuts, water and salt, turn up the heat and bring to the boil, then add about half the palm sugar. 4:38
- Simmer over low–medium heat for about 20 minutes, stirring often so it doesn't catch, until thick. Taste, add the rest of the sugar to your liking, then stir in the tamarind paste. 5:15
Tip. Makes about 2¾ cups (our estimate: 22 portions of 2 tbsp). Use less sugar if you prefer it less sweet. Keeps a week in the fridge or months in the freezer; reheat before serving with satay, rice or noodles.
The method is a summary in our words — the video shows every step.
One portion (2 tbsp) gives you 1 of 22
Where the energy comes from one serve
- Net carbs 19%
- Protein 13%
- Fat 68%
Low carb: under 26% of the energy is from carbs.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin E Source10%
1.5 mg a serve, mostly from raw peanuts (78%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Omega-3 Source10%
0.2 g a serve, mostly from vegetable oil (100%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Show the other 13
Folate9%
36 µg a serve, mostly from raw peanuts (90%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Iron6%
1 mg a serve, mostly from raw peanuts (63%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Magnesium6%
26 mg a serve, mostly from raw peanuts (87%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Zinc5%
0.5 mg a serve, mostly from raw peanuts (82%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin B64%
0.1 mg a serve, mostly from raw peanuts (66%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Potassium3%
140 mg a serve, mostly from raw peanuts (68%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Selenium2%
1.1 µg a serve, mostly from raw peanuts (89%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Calcium1%
17 mg a serve, mostly from raw peanuts (74%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin K1%
1.3 µg a serve, mostly from vegetable oil (98%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin A0%
2.8 µg a serve, mostly from dried chillies (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin C0%
0.4 mg a serve, mostly from shallots (35%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin B120%
0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Nyonya Cooking; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.