Peanut Sauce (Nuoc Leo)

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Title: Peanut Sauce (Nuoc Leo)
Yield: 1 Servings
Categories: Sauces, Nuts, Asian, 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

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.