Peanut Sauce (Nuoc Leo)

         Yield: 1 Servings
Categories: Asian, Nuts, Sauces, Vietnamese

2 Cloves garlic, chopped 2 Chicken livers 2 tb Vegetable oil 2 tb Dark soy sauce 2 tb Sugar 2 tb Crunchy peanut butter 2 ts Sesame paste 1/4 Red chilli, seeded & chopped Water Saute the garlic and chicken livers in the oil until very darkly coloured. Grind to a thick paste and return to the pan with the remaining ingredients. Simmer, adding water to make a thick sauce, for about 2 mins, stirring constantly. Refrigerate for up to 2 weeks. Use as a dip for various roasted meats and meatballs and to spread over rice paper before wrapping cooked ingredients or salad. A variation to this sauce uses tamarind pulp instead of the livers to give a tart tasting sauce.