YIELD: 8 gallons 2 oz. sesame oil 10 lbs. onion, small dice 4 oz. garlic, chopped 3 oz. Sambal Oelek 3 oz. curry powder 2 oz. cumin 2 oz. coriander 1/2 gal. sherry 64 oz. soy sauce 5 lbs. peanut butter 12 cans coconut milk 40 oz. honey 6 gals. vegetable stock 10 oz. rice wine vinegar 2 bunches fresh cilantro, chopped Peanuts, dry roasted, used for garnish as desired Heat oil, then add onions, garlic, Sambal Oelek, curry, cumin and coriander. Sautè 4-5 minutes. Whisk in the sherry, soy ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.