Malaysian spicy peanut sauce – Kuah kacang

Ingredients for 14 servings:

• 100 g peanuts, blanched, roasted and salted
• 20 g lemongrass, fresh
• 20 g spice lily (aromatic ginger)
• 15 g ginger
• 20 g turmeric
• 3 small chili peppers, green
• 40 g onion(s), red, small
• 15 g garlic clove(s)
• 1 tsp, leveled cardamom powder
• 1 tsp, ground beef broth powder
• 2 tbsp fish sauce, light
• 3 tbsp orange juice
• 1 tsp citric acid, crystalline (alternatively 2 tbsp lemon juice)
• 2 tbsp rice vinegar, clear, mild
• 1 tbsp, heaped sugar, fine
• 2 tbsp sunflower oil
• 200 ml creamy coconut milk (24% fat)
• 2 tbsp sauce (bulgogi sauce)
• e.g. coconut water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

One of the best Malaysian peanut sauces.

Grind the peanuts in a food processor (Moulinex or similar) until medium-fine. For the solid spices, wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the white or white-green parts. Cut these into thin slices. Remove the outer, green leaves if necessary. Cut the washed and peeled roots (spice lily, ginger, and turmeric) crosswise into thin slices. Wash the chili peppers and cut them crosswise into pieces. Leave the seeds and discard the stems. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Mix the liquid spices until smooth and set aside. Add all the solid spices, along with the liquid spices and sunflower oil, to a blender and blend until smooth. Fry the purée in a pan over moderate heat until fragrant. Deglaze with the coconut milk. Stir in the ground peanuts and simmer. If the mixture is too dry, thin it with coconut water. Continue simmering until the mixture reaches a paste-like texture. Remove from heat and serve cooled as a side dish. Transfer any unused peanut paste to a sterile jar with a screw lid. Cover with a little sunflower oil and store in the refrigerator.