Recipe: Malaysian Peanut Sauce (Kuah Kacang) with Crudités

This recipe comes to us from Ranie Saidi, author of The Malay Cook and Guest Chef at our London cook school. In his Everyday Malaysian cooking class, which takes place on just three nights only (10-12 September, 2026), he'll teach you how to cook authentic Malaysian food using skills and techniques that last a lifetime.  

'If you’ve been following me for a while, you’ll probably know – and I hope you’ve tasted – my peanut sauces that I’ve been selling. This version is a quicker take on the original, using dates instead of palm sugar to add natural sweetness while keeping the deep, nutty flavour. This version is approachable for the home cook who might not have palm sugar on hand, yet still captures that classic Malay taste. It’s perfect for spreading on toasts and oat cakes, drizzling over tofu, salads and even noodles or using as a dip with crudités. It keeps well in the fridge or freezer for busy days.' – Ranie Saidi

Serves 10

Ingredients

2 tablespoons dried red chilli flakes
60ml hot water
1kg salted peanuts
10 dates, stoned
5 banana shallots
5 garlic cloves
5-cm piece of fresh ginger
3 lemongrass stalks, trimmed and lightly bashed
125ml vegetable oil
125ml tamarind paste
Salt, sugar, honey or agave syrup, to taste
Vegetable crudités, to serve

Method

  1. In a small bowl, soak the dried red chilli flakes in the 60ml of hot water for 10 minutes to soften. 
  2. Meanwhile, grind the peanuts to a coarse texture in a food processor and transfer to a bowl. Do it in small batches, so they blend evenly.
  3. In the same processor, blend the softened chilli flakes with the soaking water and the dates, shallots, garlic, ginger and one of the lemongrass stalks into a paste. 
  4. In a saucepan, heat the oil over a medium-high heat until the temperature reaches 180°C/350°F on a cooking thermometer. Alternatively, press a wooden spoon against the bottom of the pan; if tiny bubbles rapidly form around it, the temperature is hot enough for frying.
  5. Pour the blended paste into the pan and stir in the remaining lemongrass stalks, allowing their aroma to infuse the mixture. Stir slowly for 8–10 minutes, or until the oil begins to separate from the paste. Add the tamarind paste and 500ml water, then bring the mixture to the boil. Once it reduces to about two-thirds of the original volume, stir in the blended peanuts.
  6. Lower the heat and simmer gently for 30–50 minutes, stirring occasionally. Continue cooking until the oil separates again and the sauce thickens, stirring regularly to prevent it from catching or burning on the bottom of the pan. Season with salt and your choice of sweetener if needed. Let the sauce cool slightly, discard the lemongrass stalks, then use as a dip for your favourite vegetable crudités or as a topping for salads and grilled proteins.

BK Tips

  • Ranie says: 'Once cooled, the peanut sauce can be frozen for up to 3 months. To reheat, defrost it fully in the fridge overnight. Place the sauce in a saucepan and warm over a medium heat with 1 tablespoon water for about 10 minutes, or until piping hot throughout.' 
This recipe originally appears in The Malay Cook by Ranie Saidi (Ryland Peters & Small). Photography by Mowie Kay.

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