Title: Indonesian Satays
Categories: Appetizer Beef Pork
Yield: 1 Servings
| 1/2 | lb | Beef tenderloin |
| 1 | tb | Garlic; pressed |
| 1/2 | lb | Pork tenderloin |
| 1 | ds | Pepper |
| 1/2 | lb | Chicken cutlet; (breast meat |
| 1/4 | c | Water |
| 1 | ts | Sugar |
| 1/2 | c | Soy sauce |
| 1 | bn | Green onions |
| 1 | tb | Ginger root; grated |
Recipe by: Joel Ehrlich Cut the beef, pork and
chicken into silver dollar sized medallions about 1/4 " thick. Pound each
lightly to flatten. Insert a bamboo skewer into each medallion, keeping the
medallions as flat as possible. Combine the soy sauce, ginger, garlic,
pepper, water and sugar in a small bowl. Arrange the satays in the marinade
with their skewers resting on the edge o the bowl. Cover with plastic wrap.
Refrigerate 3 hours or longer. Wash and trim the green onions. Make several
lengthwise cuts through the green ends. Place, green side down, in a small
bowl of ice water. Cover. Refrigerate. Preheat the broiler. Arrange the
satays on the broiler pan with the skewers all on one side. Cover the
skewers with foil. Broil 3" from the heat for 3 minutes. Turn. Broil until
done to taste (roughly 2 minutes longer). Remove chicken and beef satays.
Cook pork satays until well done. Arrange on a board or platter. Garnish
with the green onions. Serve