Peanut Sauce (Nuoc Leo)
Yield
4 servingsPrep
15 minCook
10 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
chopped |
|
| 2 | each |
chicken livers
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
soy sauce, dark
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
peanut butter
crunchy |
|
| 2 | teaspoons |
tahini (sesame paste)
|
*
|
| ¼ | each |
hot chili peppers
seeded and chopped |
*
|
| 1 | x |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
chopped |
|
| 2 | each |
chicken livers
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
soy sauce, dark
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
peanut butter
crunchy |
|
| 1E+1 | ml |
tahini (sesame paste)
|
*
|
| 0.3 | each |
hot chili peppers
seeded and chopped |
*
|
| 1 | 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.
