Soak the dried red chili (or chilies) in a small bowl of warm water.

Soak the tamarind in about 4 tablespoons of water. After a few, gently press the tamarind pulp with your fingers to release the tamarind juice.

Grind the peanuts in a food processor or Magic Blender for a few seconds. Set aside.

Cut off about 1cm from the lemongrass roots, then slice only the pale portion of the lemongrass.

Put the sliced lemongrass, garlic, shallots, cumin and coriander into the blender.

Add the tamarind juice, using your fingers as a sieve to catch the pulp.

Add ¼ cup of water into the blender or food processor, then blend until all of the ingredients are pureed.

Heat cooking oil over medium high heat."Stir-fry" the sauce puree until the oil starts to rise to the top.

Add the ground peanuts, 1 cup of water, salt and brown sugar.

Stir till well combined. Allow the sauce to simmer for a minute before serving.

Serve with your favorite satay.

Enjoy!