1.Heat half of oil in a frying pan on medium. Fry peanuts, until just brown. Cool, then grind peanuts to a coarse powder in a food processor. Set aside. Process eschalots, garlic, belacan and chilli to a smooth paste.
2.Heat remaining oil in a saucepan on low. Cook paste for3 minutes, until aromatic. Stir in nuts, tamarind, sugar and water. Bring to boil. Reduce heat and simmer 3 minutes, until thick.
Spicy beef satay
3.Place beef in a shallow dish. Combine remaining ingredients in a jug. Pour over meat, cover. Refrigerate for 3 hours or overnight.
4.Preheat a barbecue on high. Thread meat onto skewers and reserve marinade. Cook 5-6 minutes, basting with marinade and turning frequently. Serve with peanut sauce.