Malaysian Satay...Now with Peanut Sauce

(Click on the image above to view the complete photoset of 7 pictures) Many readers sent me emails requesting for Peanut Sauce recipe to go with my chicken satay, a recipe that I shared on this blog last September. I apologize it look me this long to post the recipe for satay peanut sauce; it's just one of those things that I procastinate. Last weekend, I was devising and perfecting my Malaysian satay recipe for the Southeast Asian cooking class that Jaden of Steamy Kitchen and I will be co-teaching, so it sort of forced me to make the peanut sauce and documented my recipe, finally... The cooking class will be held tomorrow and I am so looking forward to it. This will be my first venture into cooking instruction and I hope that it will turn into something meaningful in the near future (read: my own cooking class!). I have made many friends from food blogosphere, but Jaden is a real gem. We share a lot and constantly exchange ideas and share our dreams; she has helped and supported me so much and "hooked me up" with many great opportunities. I can't thank her enough, she is a star, really! I will post my recipe after the cooking class tomorrow...for now, you can feast your eyes with my Malaysian Satay with Peanut Sauce photoset. To check out my Malaysian satay recipe, please click here. If you haven't visited Steamy Kitchen's spanking new design that promises more bling, fortune, and fame to her, please teleport there immediately. *wink* SPECIAL NOTES TO MY LOYAL READERS I sincerely apologize for being non-responsive to your comments in the past two months or so. Of course I treasure and appreciate all your kind comments, but life has been too hectic in the past 8 weeks that I can no longer afford to reply to them. That being said, don't stop commenting (I love them), but if you have questions about the recipes or anything that you wanted to ask me, please drop me an email to get prompt response. Thanks for your understanding! Recipe: Malaysian Satay Peanut Sauce Ingredients: 1 1/2 cup dry roasted peanuts (unsalted) 1 cup water 1 tablespoon sweet soy sauce (Kecap Manis) 1 1/2 tablespoon sugar (palm sugar preferred) 1/8 teaspoon salt 1/4 cup oil 1 heaped tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp) Spice Paste: 6-8 dried red chilies (seeded and soaked in warm water) 3 cloves garlic 3 shallots 2 lemon grass (white parts only) 1 inch ginger (galangal preferred) 1 tablespoon coriander powder (optional) Method: Crush the peanuts coursely with mortar and pestle or mini food processor and set aside. Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay. Cook's Notes: For the peanuts, I used Planters brand Dry Roasted Peanuts. They are easily found at any food stores. For sweet soy sauce / Kecap Manis, I always buy ABC brand because it's widely available in Asian stores. However, my Indonesia reader Andaliman at The Art and Science of Food (a native Indonesian) recommends Bango brand. Another reader of mine Graham suggests Conimex. So feel free to experiment and find your preferred brand.