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.