|
 |
 |
 |
 |
|
|
|
Peanut Saucesauces, asian, vietnamese, nuts 2 cloves garlic, chopped 2 chicken livers 2 tablespoon vegetable oil 2 tablespoon dark soy sauce 2 tablespoon sugar 2 tablespoon crunchy peanut butter 2 teaspoon sesame paste 1/4 red chilli, seeded & chopped 1 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.
|
|
 
 |
|
|
|
