Ingredients:
150g dry roasted peanuts, unsalted
1 tbsp tamarind pulps
4 tbsp vegetable oil
250ml water
1/2 tsp salt, or to taste
2 1/2 tbsp sugar, palm sugar preferred
1 tsp ground coriander seeds
1 tbsp sweet soy sauce (Kecap Manis)
Spice Paste:
8 dried red chilies, de-seeded and soaked in warm water
3 garlic cloves, peeled
4 small shallots, or pearl onions, peeled
1 lemongrass stick, cut into 3 strips, use only 1 strip for the Spice Paste
12mm piece of galangal, peeled
Method:
Crush the peanuts in a mortar (or use a food processor to ground the peanuts). Set aside.
In a small bowl, combine the tamarind pulps plus 4 tbsp warm water. Set aside for 15 mins to soak then squeeze and extract the juice from the tamarind pulps and discard the pulp. Keep the tamarind juice.
Chop the Spice Paste ingredients coarsely, transfer to a food processor and blend until very fine. Add a few tablespoons of water to help blending.
In a saucepan, heat the oil ver medium heat and stir in the spice paste.
Add the remaining two strips of lemongrass to the spice paste. Cook the spice paste until it becomes aromatic and smells spicy.
Add the ground peanuts, water, tamarind juice, salt, sugar, coriander powder and sweet soy sauce. Stir to combine well.
Reduce the heat to medium-low heat, and cook, stirring constantly, for about 5-10 minutes or until the peanut sauce thickens to your preferred consistency.
The oil and the peanut sauce should separate when it’s done. Set aside to cool to room temperature and serve the peanut sauce to accompany satay.
Click on the image, above to submit to Pinterest.