Peanut Sauce (Nuoc Leo)

Title:
Peanut Sauce (Nuoc Leo)

Yield:
1 Servings

Categories:
Sauces,
Nuts,
Asian,
Vietnamese




Ingredients:





     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.