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Peanut Sauce (Nuoc Leo)

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Submitted by koffee

YIELD

4 servings

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

2 2
CLOVES CLOVES GARLIC
chopped
2 2
EACH EACH CHICKEN LIVERS *
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML SOY SAUCE, DARK
2 3E+1
TABLESPOONS ML SUGAR
2 3E+1
TABLESPOONS ML PEANUT BUTTER
crunchy
2 1E+1
TEASPOONS ML TAHINI (SESAME PASTE) *
¼ 0.3
EACH EACH HOT CHILI PEPPERS
seeded and chopped *
1 1
X X WATER *

Directions

Sauté 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 minutes, 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 42g (1.5 oz)
Amount per Serving
Calories 187 70% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 577mg 24%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 11g
Vitamin A 0% Vitamin C 2%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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