Kuah Sate (Spiced Peanut Sauce) Recipe

Name: Kuah Sate (Spiced Peanut Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lg. chilies, crushed; 1 lb. raw peanuts; 1 sm. onion, crushed; 3/4 pint thick santan (coconut cream); 2 tsp. brown sugar; 1/4 tsp. kentjur (galangal); 1/2 tsp. terasi (blachan); 2 tsp. lemon juice; 2 tbsp. ketjap (soy sauce); Salt, to taste; Peanut oil (as required)

Servings: persons

4 lg. chilies, crushed
1 lb. raw peanuts
1 sm. onion, crushed
3/4 pint thick santan (coconut cream)
2 tsp. brown sugar
1/4 tsp. kentjur (galangal)
1/2 tsp. terasi (blachan)
2 tsp. lemon juice
2 tbsp. ketjap (soy sauce)
Salt, to taste
Peanut oil (as required)

1
Blanch the raw peanuts by pouring boiling water over them and then skinning them.
2
Crush the blanched peanuts in a mincer.
3
* Fry the following ingredients in some moderately hot oil: onion, garlic, kentjur, terasi, brown sugar, lemon juice, and salt.
4
When the onions are soft, add the peanuts, chilies and ketjap.
5
Fry on the same medium heat for approximately ten minutes.
6
Add the santan; turn the heat to low and let simmer until the sauce has become smooth and has thickened.
7
Stir frequently.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 lg. chilies, crushed, 1 lb. raw peanuts, 1 sm. onion, crushed, 3/4 pint thick santan (coconut cream), and more.

Yes, Kuah Sate (Spiced Peanut Sauce) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kuah Sate (Spiced Peanut Sauce)

How did you like this recipe?

Frequently Asked Questions