| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indo |
Appetizers, Beef |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Beef Tenderloin |
| 1 |
|
Tbls 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 |
|
Tbls Ginger Root; Grated |
INSTRUCTIONS
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 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 MC-Recipe Digest V1 #225
Date: Thu, 26 Sep 1996 07:27:53 -0400
From: Luke Murden <lmurden@visi.net>
NOTES : Yields 12 Serving
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