1. Wooden Skewers: I read a lot about soaking them for 30 minutes prior to using. Soaking the skewers will still sauce them to burn but they will be stronger than if those that weren't soaked.
2. You can replace ¼ of the water with coconut milk if you like the addition of it.
3. If you like your peanut sauce creamier, blend the peanuts well. If you like it chunkier, leave chunky bits on it. You will have leftover peanut sauce. Freeze it to enjoy with satay in the future or use the sauce for salad or noodles.
4. Spices: I buy most of my spices from wholefoods and some from Mountain Rose Herbs - dry cayenne chilies & fennel seed.
6. Shallots, lemongrass, galangal and candlenuts can be found in most Asian markets.