Recipe - Indonesian Satays

One half pound Beef Tenderloin
1 Tbls Garlic; Pressed
One half pound Pork Tenderloin
1 ds Pepper
One half pound Chicken Cutlet; (Breast
Meat)
One fourth cup Water
1 teaspoon Sugar
One half cup Soy Sauce
1 bn Green Onions
1 Tbls Ginger Root; Grated

Cut the beef, pork and chicken into silver dollar sized medallions about
One fourth " 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 of 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

Recipe By : Joel Ehrlich Joel.Ehrlich@SALATA.COM

Posted to MCRecipe Digest V1 #225

Date: Thu, 26 Sep 1996 07:27:53 0400

From: Luke Murden lmurden@visi.net

NOTES : Yields 12 Serving