Is it possible to grind the spices using a mortar and pestle if you don't have a spice mill?

You can definitely use a mortar and pestle. the spice mill I use is actually just a $10 coffee grinder. But a mortar and pestle would be just as good, if not better.

I added a comment on Malaysian Satay's Recipe long time ago to eat it with peanut sauce.. Now they have the recipe. I haven't tried yet. This is really special because usually peanut sauce doesn't have the macadamian nut. So, i think by adding the macadamian nut will make the sauce more tasty and special.

i finally made this the other day and everyone loved it. I served it with chicken and the flavors were just great, it was so good that we ate every last bit.

I served it with Vietnamese salad rolls and it was a delicious combo.

A mortar and pestle is far better, even for the humus recipe.
i cant really explain it, but a mortar and pestle result a richer natural flavor

How long will this last after I have made it, if it has not all been consumed? I am assuming it needs refrigerating, given the coconut cream and milk, as well as the nuts.

When I make this I usually double the recipe to ensure I have leftovers. I have kept any remaining sauce in the refrigerator for over a week and it was perfectly fine. Cheers!

See title..

Haven't tried this myself but it likely will. Cheers!

Could you suggest additional uses for this sauce besides the Vietnamese rolls and the skewers? It resembles the consistency of Mexican mole (I am from Mexico) but mole is served hot and and is less thick. Because mole is so versatile, I was wondering if this sauce could be used in a similar way. I could not find more links on the site for this recipe. Thanks for you thoughts.

You could toss different types of Asian Noodles or pasta with it to make a cold salad. It could be used as a thick dressing for a salad (or you could thin it down with a bit of water/stock or vegetable oil). You can make a bowl of grains, top it with vegetables & a protein and pour the sauce over that. The sauce could even be used as a marinade...or to top a meaty piece of cooked white fish. Really, wherever you want these types of flavors to be, you can use the sauce. Cheers!

One of my favorite uses of satay sauce is an Indonesian dish called Gado Gado, in which they mix in a bunch of veggies into the sauce. The one that I really liked was made with green beans, pickled cucumbers and beansprouts, and then they topped it with bits of Krupuk. My mouth is watering thinking about it.

http://en.wikipedia.org/wiki/Gado-gado

Raw cucumber must be the best vegetable to eat with satay sauce, just dip it right in there. It is also delicious as a condiment for french fries.

Indonesian fried rice (nasi goreng) is also delicious with a little ketjap manis, a pinch of sambal and some satay sauce mixed in. Actually, nasi goreng with chicken satay is one of my very favorite dishes, as a matter of fact I might make it this weekend :)

In Holland (which is where I grew up) there are cafeterias where you can actually get french fries with satay sauce and mayonnaise, and some people even go to extremes and put, mayo, ketchup, raw onions and satay sauce on them :)

Dipping krupuk into satay sauce is also really good :)

http://en.wikipedia.org/wiki/Krupuk

Sorry for the flood, I'll stop now. I just REALLY like Indonesian food :)

Thanks to both Kimberly and Daniel. Now I have a better idea of what to do with this sauce. I have not made it yet but I have purchased the ingredients.

I've making a bunch of thai lately (which can be similar to Malaysian and Indonesian,) and I keep seeing coriander seeds. I'm living in Shanghai, and surprisingly, I can't track these seeds down yet. I see coriander, but never the seeds.

Is there a good substitute?

Though I have not tried it myself, one of the more common substitutes for coriander seeds is to mix equal parts of fennel, cumin and caraway seeds.

Other than that you could always order coriander seeds online. Cheers!