Satay Peanut Sauce

here's a recipe from Asmah Laili :

500 gm peanuts - fried first and grind coarsely
60gm asam -mix with about 5 cup of water, strained and discard the seeds.
salt to taste
2-3 kaffir lime leaves- shredded

Spices to grind:

25 dried chillies - soaked in hot water to fluff them up first
3 onions
6 garlics
8 candlenuts
2 stalk lemongrass
2 slices of galangal
40 gm belacan

Suteed the grinded spices till oil floats to the top, then add in the assam juice, kaffir leaves, salt and sugar, and lastly the peanuts. 

Satay Peanut Sauce

this is extracted from Sylvia Tan's Singapore Heritage Food.

1 cup roasted peanuts
1 stalk lemongrass, slice white stem portion only
2 red chillies
8 shallots, peeled
1/2 tsp balacan
4 buah keras (candlenuts), soaked in water to soften
2 tsp tamarind paste, mixed with 1/2 cup wter, strained
1 tbsp oil
1 tsp salt
1 tbsp sugar
Optional: 2-3 finely shredded kaffir lime leaves
1 small can crushed pineapples

Blend lemongrass, chilli, shallots, buah keras and balacan together with tamarind water. Chop roasted nuts. Heat oil in a small pot and fry spice paste until fragrant. Add salt and sugar, then the nuts and kaffir lime shreds. Top with blended pineapples.