Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----A MIXTURE-----
   3      large         chili peppers -- chopped fine
   3                    shallots -- chopped fine
   4      teaspoons     garlic -- chopped fine
   2      slices        galanga (ginger root)-- chopped fine
                        -----B MIXTURE-----
   1      tablespoon    lemon grass -- chopped fine
   1      tablespoon    coriander seeds
     1/4  teaspoon      ground mace
     1/4  teaspoon      ground nutmeg
     1/4  teaspoon      ground cinnamon
                        -----C MIXTURE-----
   2      cups          coconut milk
   1 1/2  cups          raw sugar
   2      tablespoons   tamarind water
   1 1/2  tablespoons   fish soy -- (nam pla)
     1/3  cup           white sesame seeds
   1 1/2  cups          peanuts -- chopped fine
   1      tablespoon    coriander leaves -- chopped

Preparation:

Place all A MIXTURE ingredients in a dry frying pan and cook over low heat stirring constantly, just until they begin to change color. Remove from heat. In a food processor combine the A and B MIXTURES into a smooth paste. Place 1/2 cup of the coconut milk in a frying pan and heat over medium heat. Add the paste and stir until the aroma is released, about 1 minutes. Add the remaining 1 1/2 cups of coconut milk, bring to a boil over medium heat, and boil gently for 3 minutes. Add the sugar, tamarind water, and fish soy. Simmer for 4 more minutes and use these last 3 ingredients to adjust the flavor to taste. Remove from heat. Toast the white sesame seeds and grind them roughly in a mortar. Add the peanuts and the sesame seeds to the sauce. Let the sauce cool. Place in a serving dish and sprinkle with coriander leaves before serving with satay. Serve at room temperature.