Peanut sauce - How to prepare from scratch with 3 simple steps

Peanut sauce - How to prepare from scratch with 3 simple steps
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    hello everyone my name is KP Kwan. Today I want to share with you the recipe of the
    Malaysian style peanut sauce. To begin with, let me show you the ingredients
    required: dried chilli, garlic, onion, lemongrass, galangal,
    asam keping or if you don't have asam keping, you can use a tamarind pulp
    as a substitute. Palm sugar, salt and the peanuts. Soak the dried chili in hot
    water for at least 10 minutes. Drain away the water, cut them into large sections.
    Cut the lemongrass into small sections.
    Remove the skin of the galangal and cut it into small pieces too.
    This is a block of palm sugar. Use a knife to shave the amount that you want.
    Peel the garlic and cut the onions into large chunks. Get ready the food processor.
    Add all the ingredients for the chili paste into the food processor, and add
    some vegetable oil so that it is easy to blend. B lend for a few minutes because
    the galangal and dried chilli are both quite hard. Make sure it becomes a smooth
    paste. Toast the peanuts with a little bit of oil.
    Toast it over low heat.
    Once the peanuts are roasted, the color has changed a little bit,
    remove from heat and let it cool down.
    Next remove the skin or the seed coat of the peanut. Use the clean hands to rub the
    peanuts and the skin will detach. You do not have to remove all because the skin
    doesn't really affect the taste too much. In fact many people do not really mind
    the skin inside the sauce, but to remove part of it definitely will make your
    sauce more elegant. Put the peanuts into the food processor to crush the peanuts.
    How far you want to crush it is really depends on your preference but it is
    good not to blend it to become a paste because the chunks give you a nice
    texture. Put the chili paste into a pan or a wok and saute it until it turns
    automatic. Once the chili paste turns aromatic and the oil is separated from
    the paste, and a color turns into the darker, the chili paste is now ready. Add
    some water to the chili paste,
    and the seasonings: the salt, a piece of Assam keping and the palm sugar.
    I'll just put part of it first , I'll make sure that it's not going to be too
    sweet.
    Once it brings to a boil, add the groundnuts, cook for a few minutes until
    it become homogeneous. Along the way ,do a taste test. I prefer a little bit
    more sweeter so I include rest of the palm sugar Simmer over low heat until the
    peanuts are all soft and the consistency of the thickness that you want. This
    peanut sauce is most suitable as the dipping sauce for satay and that's why
    it is also called satay sauce. I hope this video show every step clearly. You
    can get the recipe and more information at tasteasianfood.com/peanut-sauce.
    And please subscribe to my Youtube channel by clicking the subscription
    button. Until then I'll see you again in the next video.
    My name is KP Kwan. B ye for now.
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