Method

• 1.
  For the chilli giling, soak the chillies in hot water for 2 hours or until soft. Drain, then whiz in a food processor to a paste. Transfer to a sieve placed over a bowl for an hour to allow any water to drip out.
• 2.
  Heat oil in a large heavy-based saucepan over high heat until very hot and at smoking point. Add drained chilli paste and stir constantly for about 8 minutes or until the mixture starts to boil. Reduce heat to medium-low and continue stirring for another 5 minutes. Add 1 tsp fifine salt, then allow to cool completely before pouring into a jar
• 3.
  To make the satay sauce, heat 3cm oil in a large heavy-based saucepan over high heat until hot. Deep-fry peanuts until brown and fragrant. Remove with a slotted spoon and allow to cool, then whiz in a food processor until smooth. Remove and set aside. Whiz the onion and garlic to a paste in the food processor (no need to clean).
• 4.
  Heat the extra 300ml oil in a large wok over medium heat. Cook onion and chilli paste with 1 tbs chilli giling until fragrant, stirring often, for 10-15 minutes.
• 5.
  Mix in blended peanuts and peanut butter and cook over low heat for 10 minutes, stirring often. Add turmeric, 1 tsp fine salt, MSG, tomato sauce and tamarind paste and cook for a further 5 minutes, stirring often. Add the sugar and stir vigorously (it will caramelise quickly). Turn off heat when well mixed.
• 6.
  Add 4 cups (1L) water and blitz the mixture with a handheld blender until a coarse paste. Pour into a large saucepan and simmer gently, stirring occasionally, until thick.