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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.
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 412 (46%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 893
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