Fry the onions, the garlic and the chili peppers for 5 minutes. Add the peanuts and fry 2 minutes more. Add all other ingredients and puree in the food processor, or, even better, using a pestle and mortar. Slowly mix in two cups of water (or a little more or less until the right consistency is reached). Heat the sauce and add salt to taste.

For delicious satays, see satay lilit and Lombok style satay from Bali, Indonesia, satay daging lembu from Malaysia, chicken cashew satay from Namibia, and for another sauce the quick satay sauce.

This is a recipe from Kalimantan, which shares the island Borneo with Malaysian Sabah.