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     Title: Sot dau Phong (Peanut Sauce)
Categories: Sauces, Vietnamese
     Yield: 2 Cups

     2 ts Oil
     1 cl Garlic; sliced
     4 oz Pork or chicken livers
          - (100 g)
     1 tb Red chili; sliced
   1/2 c  Yellow Bean Sauce (125 ml)
     1    Lemongrass stalk; thick
          - bottom part only, outer
          - layers discarded, inner
          - part sliced
   1/4 c  Thick coconut milk (60 ml)
     1 ts Sugar
     1 ts Salt
     1 tb Dried tamarind pulp
     2 tb Water; warm
     1 c  Unsalted peanuts (100 g);
          - roasted, ground

 Mashed tamarind pulp with 2 tb warm water and strained to remove
 seeds and fibers.

 Heat the oil in a skillet over medium heat and stir-fry the garlic
 until fragrant, 1 to 2 minutes. Add all the other ingredients and 1/2
 of the coconut milk and bring to a boil. Remove from the heat and set
 aside to cool. Blend the mixture in a blender, adding the remaining
 coconut milk, until smooth. Transfer to a serving bowl and serve
 immediately or store in a sealed jar in the refrigerator.

 Recipe FROM:
 <https://www.cooky.vn/cong-thuc/sot-dau-phong-kieu-thai-38075>

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