Dutch West Indian Peanut Sauce

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This is a sate sauce that is way too complicated to go with a well spiced sate. First off I would like to offer that a light sprinkle of lemongrass powder/ sereh powder will enhance the chicken on the sate by far and leave a slight fresh taste. Secondly the sauce: a good sate sauce is very simple and a DWI sauce is derived from the true Indonesian sauces brought this way by the Dutch traders. Lets start the easy way: Put four good tablespoons of peanut butter in a pan: crunchy if you like it (I prefer Calve, nothing but peanuts in it) Add a dash of milk to round it out, stir thoroughly or the PB will stick to the pan. Add a dash of the Kecap Manis (sweet thick soy sauce, or soy sauce and a good sprinkle of sugar or brown sugar if you have it). Keep adding milk to liquefy. Add some sambal (to taste if you like it hot) and stir in some Kecap Asin (salty, like regular soy sauce). Add some garlic powder and/or onion powder to taste. If desired add chopped peanuts, green onion, minced white onion or whatever your taste buds desire. It really is all about your own preferences. But PB, milk and soy (or broth if you have to) are the base to sate sauce. Eet smakelijk! Selamat Makan! Enjoy!