Let’s have a short and spicy Malaysian Monday today. Have some peanut sauce (kuah kacang). This sauce, served with skewers of meat (usually chicken or beef), becomes the very famous Satay.
While Malaysian will definitely argue about which is the best - the suburb of Kajang, in the state of Selangor is probably the most well known place to get a good satay.
I’ve actually tried to make satay sauce many times from many different recipes, but they don’t seem to turn out quite right. The red layer of oil always seems to be missing. Exactly when to add the peanuts seems to affect the outcome, and also a heavy handedness with the oil helps (my biggest problem). Raw peanuts that have been toasted from scratch also contribute to the outcome, but this step sounds like too much hard work so I used unsalted roasted peanuts instead.
Finally, I think I’ve found the right balance thanks to this recipe, I’d halved it and adapted it but can’t quite remember if I added or omitted the coconut milk (my notes are all scribbled), so won’t post the adapted recipe yet until I try it again.
Chicken satay skewers
Hope you’re week is starting with a smile ☺