1/2 Yellow Onion, chopped

20 Dried Chilies, soaked and drained

3 Candlenuts

2 tsp Galangal Powder

1 Tbsp Lemongrass Powder

2 tsp Coriander Powder

4 pieces Tamarind Skin

3 to 4 Tbsp Sugar

3/4 to 1 cup Roasted Peanuts, grind some coarsely and finely

2 to 2 1/2 cups Water

2 Tbsp Peanut Oil

Sea salt to taste

Combine the onions, chilies, candlenuts and grind into a fine paste. Then mix in the galangal, lemongrass, and coriander powder.

In a medium saucepan, heat the oil on a low heat and saute the spice paste together with the tamarind skin until fragrant.

Add the water and bring it to a boil and lower the heat and simmer for 10 minutes.

Then add the peanuts and sugar. Stir well and adjust the consistency with more water and peanuts. Season with salt and serve at room temperature.