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Beef Satay with Peanut Sauce
Book Information
The Professional Chef (8th Edition)
Page: 1019
Ingredients
Coconut Milk
Curry Powder (page 463)
Fish Sauce
Flank Steak
Garlic
Ginger
Lemongrass
Lime Juice
Palm Sugar
Peanut Oil
Peanuts
Shallot
Tamarind Pulp
Thai Chile Paste
Tags
Hors d'Oeuvre and Appetizers