Bring water to a boil in a large pot.
Add the maskara. Cover the pot and continue to boil until it gets tender.
Remove the maskara from the pot and discard the water.
Coat the maskara with soy souce by pouring it over and rub. Let it stay for 5 minutes.
Heat-up the grill. Start to grill the maskara for 3 to 5 minutes per side. At the same time, arrange a greased aluminum foil over the grill and put the chicken liver on it. Grill each side for 5 minutes.
Remove the maskara and chicken liver from the grill. Let it cool down. Chop and then Set aside.
On a large mixing bowl, combine vinegar, mayonnaise, sugar, ground black pepper, and salt. Mix well.
Add the onion, Thai chili, Jalapeno pepper, ginger, maskara, and chicken liver. Toss until all the ingredients are well blended.
Tranfer to a serving bowl. This can be served immediately or kept in the fridge to be served chilled later on.