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To cook the beef: grill the beef until med rare and set aside. To make the marinade and marinate the cooked beef: mix the vinegar, sugar, galic, Nam Pla, and chillie paste together. Slice the meat thinly pour over the marinade and marinate for 15 mins. To make the dressing: combine all the dressing ingredients and set aside. To serve: arrange the lettuce leaves on each plate. Trim the ends from the cucumber and cut in half crosswise. Slice lengwise into thin strips. Place a small amount of cabbage on the cucumber strips, and roll up. Repeat with the pawpaw, rolling the pawpaw sticks in cucumber strips. Place the clicd marinated beef on top of the lettuce. Surround each serve with 3 cabbage and pawpaw rolls. Spoon the dressing over the beef, lettuce and the rolls. Top the beef with a generous serving of the coridander leaves. By Grand Hyatt Erawan Bankok From: Australian Vogue Wine and Food Cookbook 94/95 Typed by Joell Abbott 8/94.
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|Serving Size: 1 Serving (763g)|
|Recipe Makes: 4|
|Calories from Fat: 250 (47%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 94.8mg||29 %|
|Sodium 303.4mg||10 %|
|Potassium 1636mg||43 %|
|Total Carbohydrate 35.8g||11 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 26.5g|
|Protein 37.7g||54 %|
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Calories per serving: 533
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