Satay Sauce

Ingredients

• 1 kg unsalted peanuts
• 2 inches shrimp paste
• 30 dried chilies
• 1 cup coconut milk
• 5 cups water
• 1 teaspoon salt
• 8 ounces tamarind pulp
• 4 ounces palm sugar
• 4 tablespoons granulated sugar

Directions

1. 1

   grill or toast belacan then blend with steamed dried chillies,

2. 2

   mix grated coconut with 4 cups water. squeeze. mix tamarind with 1 cup water . strain.

3. 3

   scrape gula melaka into pan. add sugar, belacan and blended chilly paste,, tamarind juice and half peanuts,

4. 4

   cook over moderate heat stirring constantly for 4 min, stir in coconut milk and bring to boil and simmer stirring for 3 minutes.