1 cup dry roasted peanuts, unsalted, without skin
About half tbsp tamarind (probably around 10 seeds in it), dissolved in water
1 cup water
2 tbsp gula melaka, or any brown sugar of your choice
1 tsp coriander powder
1 tbsp caramel soy sauce
3 stalk lemongrass, white part only, lightly smashed
3 tbsp puteri chilli giling
Divide the peanut into 2 batches (3/4 cup and 1/4 cup) Blend 3/4 cup batch (almost like the size of course sand). Crush the remaining peanuts into rough big pieces. This is to achieve a nice chunky peanut sauce.
In a sauce pan, heat the oil on medium heat and add the chilli paste. Add strips of lemongrass in the chilli paste. Fry the spice paste until aromatic and smell spicy.
Add the ground peanuts, water, tamarind juice, salt, sugar, coriander powder and caramel soy sauce. Stir to combine well.
Reduce the peanut sauce on medium-low heat, stir continuously for about 5-10 minutes or until the peanut sauce thickens to your desired consistency, or until the oil and the peanut sauce separates.
Let cool at room temperature and serve with satay of your choice, cucumber and maybe some nasi impit. Enjoy!