Satay Sauce

Toast Peanuts till golden brown. careful not to burn. Blend untill you get a mix of small chunks of peanuts and some fine peanut powder.

grill or toast shrimp paste (belacan) then blend with steamed dried chillies, 3 mix coconut milk with 4 cups water.

mix tamarind with 1 cup water . strain.

scrape gula melaka into pan. add sugar, belacan and blended chilly paste, tamarind juice and half peanuts, 6 cook over moderate heat stirring constantly for 4 min, stir in coconut milk and bring to boil and simmer stirring for 3 minutes.