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Indonesian Satays No. 1937 Yields 12 Servings

Make Indonesian Satays No. 1937 Yields 12 Servings at home with Beef Tenderloin Tbls Garlic Pressed, Pork Tenderloin Dash Pepper, Chicken Cutlet Breast Water, Meat Sugar, and Soy Sauce Bunch Green Onions. Serves 1. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 lb
• 1/2 lb
• 1/2 lb
• to taste
• 1/2 cup
• 1

Method (preview)

1. 1

   Cut the beef, pork and chicken into silver dollar sized medallions about 1/4" thick.

2. 2

   Pound each lightly to flatten.

3. 3

   Combine the soy sauce, ginger, garlic, pepper, water and sugar in a small bowl.

4. 4

   Arrange the satays in the marinade with their skewers resting on the edge of the bowl.

5. 5

   Cover with plastic wrap.

6. 6

   Refrigerate 3 hours or longer.

7. 7

   Wash and trim the green onions.

8. 8

   Make several lengthwise cuts through the green ends.

9. 9

   Place, green side down, in a small bowl of ice water.

10. 10

    Cover.

11. 11

    Refrigerate.

12. 12

    Preheat the broiler.

13. 13

    Arrange the satays on the broiler pan with the skewers all on one side.

14. 14

    Cover the skewers with foil.

15. 15

    Broil 3" from the heat for 3 minutes.

16. 16

    Turn.

17. 17

    Broil until done to taste (roughly 2 minutes longer).

18. 18

    Remove chicken and beef satays.

19. 19

    Cook pork satays until well done.

20. 20

    Arrange on a board or platter.

21. 21

    Garnish with the green onions.

22. 22

    Serve.