Ingredients:
4 fresh red chili
4 dried chili
2 slices ginger
1 stalk lemon grass
2 candle nuts,
1 tbsp oil
½ tsp tamarind paste, add 150ml water
½ tsp salt,
2 tbsp sugar,
3 tbsp grounded peanut
Method
1. Pound chili, ginger, lemongrass and candle nut until fine.
2. Heat oil in a wok, fry the spice paste for 1 minute or until fragrant. Stir in tamarind juice and bring to a boil.
3. Stir in sugar, salt, peanut powder and bring to a boil. If the sauce is too thick, add some water. To thicken the sauce, add a little bit more peanut powder. Set aside.
4. Serve peanut sauce with satay.
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