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.