Often enjoyed with satay, kuah kacang is also a favourite during Hari Raya. It is enjoyed as part of the traditional lontong along with nasi impit (or ketupat), rendang, lodeh and serunding.
In a pot, heat some oil under medium heat and fry the shallots, garlic, chilies, ginger, lemongrass, rehydrated dried shrimp, and galangal until soft and aromatic.
Drain and grind into a fine paste with a little water.
In a dry pan, toast some peanuts and grind into desired texture.
Heat some oil in a large pot and add the leftover oil from before.
Sauté the spice mix until aromatic and well-toasted.
Add some water and the ground peanuts.
Stir in the palm sugar and salt and allow to simmer for 30 minutes, continuously adding more and more water a little at a time as the sauce thickens.
The kuah kacang is done once all the oil rises to the surface.
Optionally, you can add some coconut milk for some extra decadence.
Add a little bit of tamarind juice and taste for seasoning.