Satay is not the reason we love satay. The sauce is. This is the must-have accompaniment to satay, curry puffs and gado gado.
Soak tamarind in hot water for 10 minutes, then squeeze and knead until dissolved. Strain and set tamarind water aside. Pound or whizz peanuts until fine. Pound, grind or whizz drained chillies, shallots, garlic cloves, nuts, and lemon grass into a paste. Heat oil and fry paste for 3 minutes. Add coconut milk and bring to the boil, stirring constantly. Add tamarind water, sugar, ground peanuts and salt to taste and cook for 5 minutes. If too thick, thin with a little water.
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