Creamy Peanut Sauce Authentic Malaysian Satay

I was fooling around in the kitchen,
I almost made a pistachio nut sauce.
This is a recipe I came up with for
a really good satay peanut sauce.
As close as I can get to the real sauce.
For the peanuts, I used
Planters brand Dry Roasted Peanuts.

Ingredients:
1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce (Kecap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)

Spice Paste:
6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger (galangal preferred)
1 tablespoon coriander powder (optional)

Directions:
Crush the peanuts coursely with mortar and pestle
or mini food processor and set aside.
Chop the spice paste ingredients and blend until fine.
Heat oil and fry the spice paste until aromatic and smell spicy.
Add the peanuts, tamarind juice, water, sugar, sweet soy sauce.
Simmer in low heat while continue stirring for about 3 minutes
until the peanut sauce turns smooth.
Serve at room temperature with the satay.