About this recipe:There are many variations to making peanut sauce. I like mine semi-chunky and not smooth like peanut butter. I also use palm sugar for flavour and darker colour for the sauce and you can substitute it with brown sugar. Certainly adjust the seasoning according to how spicy or sweet you want the sauce to be. Serve with Satay, Nasi Impitas well as other dishes such as Gado-Gado, Indian Rojak or try as a snack with toasted bread!
Split the portions of roasted peanuts into thirds: grind coarsely 2/3 of the peanuts and the rest, grind it fine and set aside.
Drain the dried chillies and put in food processor with fresh chillies, galangal ,chopped lemongrass and blend until fine.
Heat a little oil in pot and fry the diced onions until soft. Add the spice paste and fry until fragrant. Pour in the tamarind juice then add the peanuts, sugar and salt. Stir well and cook until sauce thickens. Adjust seasoning accordingly.