Satay Sauce

This sauce can be used in stir fries, as accompaniment or with Gado Gado.
This one is from the TM Asian cookbook. There's another simpler version below this one which I use most of the time (although I tend to do a combination of these 2). 

Ingredients

• 400g roasted unsalted peanuts
  Rempah
• 1 stalk lemon grass (white part)
• 4 candlenuts (pre-soaked)
• 1 tbsp chilli powder
• 40g peanut oil
• 1 onion/3 cloves garlic/half thumb sized piece galangal (optional - I don't add these)
  Sauce
• 2.5 tbsp tamarind paste
• 350g water
• 1.5 tbsp vinegar
• 60g sugar
• 1-2 tsp salt

Method

1. Place peanuts into TM and mill for 10 sec/sp10
2. Make rempah by placing all ingredients (except oil) into TM and mince for 1 min/sp8. Scrape down sides of bowl (mixture should be smooth)
3. Add oil and cook for 5 min/varoma temp/sp3 MC off (blend for 20sec/sp10 for a smoother consistency)
4. Add peanuts, tamarind, water, vinegar and oil. Cook for 5min/100C/sp3 until sauce thickens. Add sugar and salt to taste
5. Store in airtight jar in the fridge for up to 3 weeks

Here is a simpler the recipe I usually make (recipe from TM DOACB). As mentioned, I normally do something in between the 2 as I like to add chilli and lemon grass to mine :)
Ingredients

• 150g Peanut Butter
• 6 tbsp desiccated coconut
• 200g boiling water
• 2cm ginger, peeled
• 1-2tsp peanut oil
• 1 1/2 tsp curry powder
• 1 tbsp soy sauce
• Sea salt (to taste)
• 2 cloves garlic / 1 small onion (my hubby likes it in his, but I omit it from mine)

Method

1. Soak coconut in water while preparing the sauce
2. Place ginger (and onion/garlic if using) into TM and chop for 3 sec/sp8. Scrape down sides of bowl
3. Add oil and saute for 3min/100C/sp3
4. Add curry powder, soy sauce, peanut butter and salt. Mix for 3-5sec/sp3
5. Squeeze the liquid out of coconut and pour it into the TM (add a little desicated coconut if desired). Cook for 3min/90C/sp1
6. Cool and store in the fridge or use right away!