Satay Peanut Sauce

Prepare the lemongrass by removing the outer layers and finely mincing the pale inner core to yield about 1 tablespoon of prepared lemongrass.

Heat peanut oil in a medium saucepan over medium heat until shimmering.

Add minced shallot, garlic, lemongrass, and ground cumin to the hot oil and stir constantly until fragrant and softened, about 2-3 minutes.

Stir in the chopped roasted peanuts, coating them evenly with the aromatics and oil.

Add chili-garlic sauce and soy sauce to the pan, stirring well to combine with the peanuts and aromatics.

Sprinkle in the packed brown sugar and stir continuously until the sugar dissolves completely and the sauce comes together, about 2 minutes.

Continue cooking over medium heat, stirring occasionally, until the sauce reaches a creamy, pourable consistency with a rich mahogany color, about 3-4 minutes.

Taste and adjust seasoning as needed with additional soy sauce, chili-garlic sauce, or brown sugar to balance spice, saltiness, and sweetness.

Transfer the sauce to a serving bowl and serve warm as a dipping sauce for grilled skewers, vegetables, or crackers.