Soak the Dried Chili Pepper (1) in a small bowl of warm water.
Soak the Tamarind Pulp (1 tablespoon) in about 4 tablespoons of water. After a few, gently press the tamarind pulp with your fingers to release the tamarind juice.
Grind the Unsalted Peanuts (1/2 cup) in a food processor or Magic Blender for a few seconds. Set aside.
Cut off about 1cm from the Lemongrass (3 stalk) roots, then slice only the pale portion of the lemongrass.
Put the sliced lemongrass, Garlic (3 clove), Shallot (4), Ground Cumin (2 teaspoon) and Ground Coriander (1 tablespoon) into the blender.
Add the tamarind juice, using your fingers as a sieve to catch the pulp.
Add Water (1/4 cup) into the blender or food processor, then blend until all of the ingredients are pureed.
Heat Cooking Oil (1/4 cup) over medium high heat. Stir-fry the sauce puree until the oil starts to rise to the top.
Add the ground peanuts, Water (1 cup), Salt (1 teaspoon) and Brown Sugar (3 tablespoon).
Stir till well combined. Allow the sauce to simmer for a minute before serving.
Serve with your favorite satay. Enjoy!