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.