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1/2 Photos of Balsamic-Coconut Milk Sauce
Chef Rob Pronk at Hopkins Hotel in Belize as printed in the cookbook 'Flavors of Belize'. Please use a good quality aged balsamic. I tested this sauce over steamed summer vegetables: zucchini, cauliflower and broccoli; leftover brown rice. Unusual yet delicious combination of flavors. Recipe introduction in the cookbook recommends the sauce over beef tenderloin or fish.
Units: US | Metric
Serving Size: 1 (266 g)
Servings Per Recipe: 1