Satay Sauce - cooking recipe

Ingredients

1 kg unsalted peanuts
2 inches shrimp paste
30 dried chilies
1 cup coconut milk
5 cups water
1 teaspoon salt
8 ounces tamarind pulp
4 ounces palm sugar
4 tablespoons granulated sugar

Preparation

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,
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,
cook over moderate heat stirring constantly for 4 min, stir in coconut milk and bring to boil and simmer stirring for 3 minutes.