Pork satay from The New York Times Cookbook (1961) by Craig Claiborne

Where’s the full recipe - why can I only see the ingredients?

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

  • mcvl on February 15, 2021

    Oops! I forgot that some scrapings of fresh ginger are an excellent addition, so I'm adding this note and I've written "ginger" in the cookbook. With or without, this is one of my all-time favorite dishes.

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