Try this Peanut Sauce (Nuoc Leo) recipe, or contribute your own.
Suggest a better descriptionSaute 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.
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 893 | ||
Calories from Fat: 412 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.7g | 61 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 22.5g | ||
Polyunsanturated Fat 13.9g | ||
Cholesterol 579.6mg | 178 % | |
Sodium 1131.8mg | 39 % | |
Potassium 720.8mg | 19 % | |
Total Carbohydrate 86.6g | 25 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 83.5g | ||
Protein 39.4g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 893
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