Peanut Sauce (nuoc Leo) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 Cloves: garlic, chopped
2: Chicken livers,
2 tbsp: Vegetable oil,
2 tbsp: Dark soy sauce,
2 tbsp: Sugar,
2 tbsp: Crunchy peanut butter,
2 tsp: Sesame paste,
1/4: Red chilli, seeded & chopped
Water,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp