Hi, Sakura!
My Inonesian mother always made pinda (Dutch) or katchang (Indonesian) sauce for saté. Tge recipe is a little different from yours:
Sauté some finely chopped garlic and ginger in a suace pan. Add a few generous tablespoons of peanut butter (crunchy or creamy, your choice ) in a sauté pan and continue heating over a low fire. Add water as the peanut butter congeals to keep a smooth consistency, add ketjap manis and tomato catsup (Heinz 57 for m!) to taste. Add some sambal oelek,(or sambal badjak or manis or whatever you prefer...or Tabasco sauce if that\'s what you have) to the desired degree of spicyness along with some freshly squeesed lemon juice.
Serve the sauce hot with saté or cold with raw or cooked vegetables.
My mother didn\'t make her sauce spicey, I first tasted it that way when we went to Indonesia. When I asked her about it, she said that she was afraid us kids (back then!) wouldn\'t like the spicey version, so that\'s how she\'s made it all these years. The spicey is much better.
