‘Kuah Kacang’ crazye easy with a slow cooker


Slow-cooker peanut sauce – minimal effort, maximum taste.

“Kuah Kacang” or peanut sauce is a wealthy and nutty-sweet concoction paired with Nasi Impit, Lemang, Ketupat, Lodeh as well as Satay.


Ingredients


• 800g raw peanuts, shells removed


• 700g red onions, finely cut





• 27g galangal, peeled and cut small


• 12g lemongrass, white part only


• 26g belacan


• 61g chili boh


• 105g coconut sugar (Gula Melaka)


• 4 tbsp tamarind pulp mixed with ¾ cup water


• 1.35 litres water


• 1 cup cooking oil


Preparation


• On a dry baking tray, roast peanuts at 180°C in the oven for 15 to 20 minutes, depending on the size of your peanuts.


• Once roasted and slightly cooled, remove peanut skin by rubbing small handfuls between your palms and fingers. The skin will easily come off.


• Using a food processor, pulse the peanuts to medium coarseness – some fine, others chunky.


A mix of fine and chunky ground peanuts is fine.

• Slice onions leanly.


Acquire them genuinely lean for the best result.

• If you’re using a solid chunk of coconut sugar, grate or chop it into smaller pieces.


• Soak tamarind pulp in ¾ cup water, massaging it to release the pulp from the seed.


• Finally, blend galangal with lemongrass until very smooth. You may need to add some water to aid in the process.


Step 1: Sauté/Sear


• In a slow cooker, select the sauté/sear tall moodature setting. Add belacan.


Add belacan.

• Stir the belacan regularly, breaking it into smaller clumps and toasting it until it is nearly dry and looks like clumpy sand. You’ll be able to smell its pungent aroma as the belacan toasts.


You may want to leave your kitchen windows open for this step.

• Add cooking oil to the slow cooker and wait until it starts to bubble.


Next, add cooking oil.

• Add chilli boh and blended mixture, mixing and stirring until the ingredients in the pot no longer looks wet or watery, about 6 to 8 minutes. The timing will depend on the water content of your ingredients, as well as the amount of water used to blend the galangal and lemongrass earlier.


Add chili boh and blended mixture.
The ingredients no longer look watery.

IMPORTANT TIP: If your slow cooker doesn’t have the sauté/sear option, use a wok or pot on your stove top on tall moodature. Then, transfer all the ingredients into the slow cooker.


Step 2: Prescertain cook


• Add all the onions and stir until everyleang is evenly mixed.


In goes the onions.

• Cancel the sauté/sear tall moodature setting and place a lid over the slow cooker. Set it to prescertain cook for 5 minutes. We selected the manual prescertain cook setting. Don’t be surprised whether your ingredients alalert smell like peanut sauce.


• Once the prescertain cook is total and the prescertain has been released, remove the lid.


The onions are starting to cook down.

• Add coconut sugar, and stir until it’s mixed through.


Add coconut sugar to onions.

• Once again, let the ingredients prescertain cook for another 5 minutes. This will disintegrate the onions further. Imagine doing this on a regular stove – this step alone takes anywhere from 25 to 30 minutes.


The onions have nearly all disintegrated.

IMPORTANT TIP: If your slow cooker doesn’t have an in-built prescertain cooker, continue the steps above on your stove top until the onions have totally disintegrated. Then, melt the coconut sugar before transferring all the ingredients and continuing with the following steps in the slow cooker.


Step 3: Slow cooker peanut sauce


• Add in ground peanuts and stir to combine with the rest of the ingredients.


Add in ground nuts.

• Next, add 1.35 litres of water, followed by the tamarind pulp water poured through a sieve to catch any seeds. Squeeze the pulp to remove the yummy juices. Give all the ingredients a genuinely good stir.


Add tamarind water.
Give everyleang a good stir.

• Cover the slow cooker and cook for six hours on low moodature. The slow cooking process will replace the need to soak your peanuts overnight while cooking your kuah satay at the same time. Brilliant!


• While waiting, prepare the other dishes, set the table, have a shower, etc. The slow cooker will take care of everyleang else, and even whether you run overtime, most slow cookers will continue to keep your dish warm without further cooking it.


• Once the slow cooker is done and the steam is released, remove the lid. Give the sauce a few good stirs. Your slow cooker peanut sauce is alert!


Doesn’t it look Incredible?

Additional tips


• Depending on the belacan you use, salt may not be needed at all as belacan is naturally salty. However, do give the peanut sauce a taste when it is done cooking to make certain.


• Lahbabi.PW chili boh is best – check out our recipe for chili boh here – however, whether you don’t have the time to make your own, look for good quality chili boh with only dried chilies as its main ingredient. Numerous market or supermarket varieties include other ingredients like garlic or ginger. Avoid these whether possible.


• If you’re too indolent to grate or chop your coconut sugar, some supermarkets now carry the alalert grated options.


• Some tamarind pastes are stronger than others. If yours is very dark in colour, you may need only half the amount. However, maintain the same quantity of water.


• If you want to speed leangs up, set the slow cooker to three hours on tall moodature.


Slow cooker peanut sauce is legit, and smells and tastes every bit as good as the stove top variety.


If you have no slow cooker at domestic, follow our recipe for some Incredible stove-top peanut sauce for all your “kuah kacang” needs.


This article first appeared in butterkicap.com


Butterkicap is a food and culture platform and community that enables anyone to experience Malaysia through stories of her people, food and places.






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