The satay sauce recipe is enough for 80 sticks of satay or 2 kg /4 lb meat. Most people prepare a variety of satay meats or else they store the extra sauce in the freezer for later use.

Ingredients:

1/2 kg/ 1 lb
6 cloves
2 tbsp
2 stalks
1 rounded tbsp

8 tbsp
2 tbsp
450 ml/ 15 oz
12 tbsp

peanuts, roasted & ground
garlic, pounded
pounded chilies or 1 tbsp powdered chili
lemon grass (serai), bruised or 1/2 lemon peel
tamarind (Assam), add 125 ml/ 5 oz water, use liquid only or 1 tbsp lemon juice
sugar
salt
water
oil

Method:

1. Heat a frying pan until very hot, add in 12 tbsp oil, stir-fry the garlic, shallots, chili, and lemon grass. Remove the lemon grass or lemon peel, add in the tamarind water, and simmer for a minute. Add the ground peanuts and water. Bring to boil, add 8 tbsp sugar, add 2 tbsp salt. Boil until the mixture is thick, about 15 minutes.

Note:  A 350 ml /12 oz bottle coarse peanut butter may be used instead of peanuts.