Categories: Sauces, Nuts, Asian, Vietnamese 
      Yield: 1 servings 
  
      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.