Peanut Sauce or Saus Kacang

I started out making Charmaine Solomon’s recipe for peanut sauce from her Complete Asian Cookbook, which my kids now have. Her recipe is excellent but I am unable to just follow a recipe mindlessly.  I have over the years tweaked and experimented  a good deal, and in my opinion, improved it.  I now make it from peanuts, not peanut butter.

Be aware this delicious food contains allergens that could kill some people   k?


(I cannot seem to figure out a way to get the photos in order.  Sorry!)

Peanut Sauce or Saus Kacang


  • 2 cups peanuts skinless
  • 2 onions chopped
  • 2 tablespoons dried garlic flakes or granules
  • 2 tablespoons fresh garlic crushed
  • a good tablespoon or more of TRASI or shrimp paste
  • 1/2 to 3/4 cup Palm sugar or dark brown sugar
  • 1 tablespoon tamarind pulp in a cup of hot water
  • 2 x 300ml tins coconut cream
  • 1 teaspoon cumin seed ground
  • 2 teaspoons Coriander seed ground
  • 1 teaspoon galangal or ginger
  • 1/2 teaspoon turmeric
  • 3 – 7 teaspoons Sambal Ulek  (or 3 -10 chillies)  (to your taste)
  • good splash of lime or lemon juice
  • zest of one lime or a drop of lime oil  ( I still have some Glenn!)
  • splash of thick soy or mushroom soy
  • Water to thin if necessary


  1. In a frypan with a tablespoon of peanut oil, fry the trasi, breaking it with the back of a spoon
  2. add chopped onion and the fresh garlic, with the chilli and spices and cook to a golden brown  pulp  
  3. transfer to a saucepan
  4. add another dash of peanut oil if the pan is dry, and cook the peanuts, stirring constantly until they begin to darken (If they are already roasted this will not take long)
  5. When the peanuts have darkened and before they burn, turn off the heat and add the dried garlic flakes or granules.  Stir them in. These should go dark fairly quickly. If they do not return the heat but be careful not to burn the garlic black.
  6. Remove from the heat.
  7. Add the peanuts and garlic to a blender with as much of the tamarind water and coconut cream as will fit.
  8. Blend smooth and pour into the saucepan with the onion and the rest of the coconut cream/tamarind.
  9. return the saucepan to the heat and bring to the boil gently, stirring all the while.
  10. Simmer for ten to fifteen minutes, stirring.
  11. Add the lemon /lime  juice/zest, brown sugar and soy sauce and mix in.
  12. Remove from the heat
  13. Blend with a blender wand to reduce any onion lumps etc. to a smooth consistency
  14. Thin  if necessary to a thick pouring consistency

Serve warm or at room temperature.

Great on Satay of course but also good with rice, on toast (with or without Avocado and extra chilli)  or as a substitute for peanut butter in sandwiches.  Or eat by the spoonful.

Can be frozen and will thicken when kept. Just thin with coconut cream or water.   The flavour “develops” over a day or so, so best made at least a day  in advance .

Final product with a drizzle of thick soy

Final product with a drizzle of thick soy

Trasi, or Shrimp Paste

Trasi, or Shrimp Paste



Onion, Trasi, Garlic and Spices

Onion, Trasi, Garlic and Spices

peanuts, garlic and Tamarind waater, Coconut cream

peanuts, garlic and Tamarind water, Coconut cream

Brown sugar (substitute for Palm Sugar)

Brown sugar (substitute for Palm Sugar)


About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in barbecue, peanut, Uncategorized and tagged , , , , , , , . Bookmark the permalink.

6 Responses to Peanut Sauce or Saus Kacang

  1. Pingback: Slow Cooker Peanut Sauce | Kummerspeck

  2. Pingback: Chicken in Peanut Gravy | Kummerspeck

  3. Pilgrim33 says:

    And three and a half years later I finally notice the comment on the lime oil.
    The orange oil is massively strong-damn near ruined a good cake.

  4. Pingback: Vegetable Sayur – quick and easy | Kummerspeck

  5. Pilgrim33 says:

    Damned complex but I might try it one weekend.
    I’m sure I’ve eaten this but don’t remember the taste.

  6. Pingback: Australia Day 2013 in Katanning | Flitting Amongst The Swanplants

please comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s