From: Chef Michael Otsuka, formerly of Verbena Restaurant, New York City. Yield: 40 skewers. 1 lb. veal top round 3 Tbsp. ground ginger 1 1 /2 Tbsp. ground turmeric 40 5" bamboo skewers, soaked in water for 1 /2 hour SATAY SAUCE: 1 Tbsp. sugar 1 cup peanuts1 /8 cup fresh lime juice 2 tsp. fish sauce 1 1 /2 tsp. soy sauce1 /8 cup rice vinegar 3 oz. coconut milk pinch of cayenne pepper Place veal in the freezer until just firm but not fozen. Slice 3 /4" wide and 2 1 /2" long. Using the ...

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