Indonesian Peanut Sauce for Satay

To make tamarind liquid, measure out about 1/3 cup of tamarind pulp from a block, or 1/2 cup pulp from peeled, ripe tamarind pods. Place in a small bowl with 1 cup of warm water, and let it soften, squeezing and mashing it now and then to help it dissolve. Hands are best but a big spoon will also work. Be sure no pits remain in the pulp.

Cook:
2 T. peanut oil
1 tsp. minced garlic
1 T. chopped onion

Add:
1/2 tsp. hot pepper flakes
1 T. grated fresh ginger (or 1/2 tsp. ground dry ginger)
1/4 tsp. shrimp paste (optional)
3 T. Tamarind liquid (optional) - see note above
1 1/2 T. sugar
1 c. peanut butter
1 T. lime juice

Add and whisk rapidly:
1 1/4 c. boiling water

If sauce begins to curdle, add more water. Serve with Indonesian Satay

Makes 2 1/2 cups