Saus Kacang 1 pan drippings 1.00 thai chile 0.50 onion 1.00 garlic clove 0.25 teaspoon shrimp paste 3.50 tablespoon peanut butter, crunchy 1.00 teaspoon salt 3.00 tablespoon tamarind water 1.00 cup coconut milk Grind together pepper, onion, garlic, & shrimp paste. Fry together in a little vegetable oil until the onion is golden. Add the pan drippings. Add the peanut butter, salt, and tamarind water. Stir and cook, adding coconut milk, until the sauce is the consistency of thick gravy. Yield: 8 servings