Wong bok & herb salad with beef & tamarind from Taste Magazine (NZ), Summer 2020 (#135): Summer Cookbook (page 79)

  • tamarind purée
  • Vietnamese mint
  • Show all ingredients...

  • EYB Comments

    Can substitute prawns, chicken or tofu for beef stir-fry strips, cashew nuts for peanuts, blackstrap molasses for brown rice malt syrup, and coconut aminos for fish sauce. Recipe appears online as "Wombok and herb salad with beef and tamarind dressing"

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute prawns, chicken or tofu for beef stir-fry strips, cashew nuts for peanuts, blackstrap molasses for brown rice malt syrup, and coconut aminos for fish sauce. Recipe appears online as "Wombok and herb salad with beef and tamarind dressing"

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