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.