Side Pannel
Peanut Sauce (Nuoc Leo)
Peanut Sauce (Nuoc Leo)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Asian, Vietnamese, Sauces, Nuts
Ingredients List
- 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
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.
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.
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