Indonesian Satays
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Tender, bite-size pieces of beef, pork, and chicken laced on wooden skewers, marinated in soy sauce-and-ginger mixture and then barbecued over an open fire. This is satay, one of the traditional foods in the Indonesian islands of Bali, Sumatra, and Java. You can duplicate this delicious appetizer in your own kitchen. For a truly authentic flavor; twirl the cooked kebabs in very finely chopped peanuts and serve with chutney and toasted coconut.
INGREDIENTS
1/2 pound beef tenderloin
1/2 pound pork tenderloin
1/2 pound chicken cutlet, boneless, skinless chicken breast
1/2 cup soy sauce
1 tablespoon grated fresh ginger root
1 tablespoon pressed garlic
Dash of pepper
1/4 cup water
1 teaspoon sugar
1 bunch green onionsUsing a sharp knife, cut beef and pork tenderloins and the chicken cutlet into silver-dollar-size medallions, each about 1/4-inch thick. Place each piece between 2 sheets of waxed paper. Put on a wooden board; pound with a meat pounder or the flat side of a skillet until very thin.
Thread 2 medallions of the same kind of meat onto a thin wooden skewer, keeping the meat as flat as possible. Arrange satays in a shallow baking dish in a single layer with skewers resting on edge of dish.
Mix soy sauce, ginger, garlic, pepper, water, and sugar; pour over meat. Cover dish and refrigerate for at least 3 hours, turning satays occasionally. During this time the marinade will soak into the meat, giving it a rich, oriental-style flavor. This much can be done up to 24 hours ahead.
Meanwhile, wash and trim the green onions. Using a small, very sharp knife, make several lengthwise cuts through the dark green ends. Place in a small bowl of ice water. Cover and refrigerate. During chilling, the green onion tops will crisp and curl.
Cook satays under a broiler or over hot charcoal. Preheat broiler; arrange satays on broiler pan, with skewers on one side. Cover skewers, not meat, with foil. Broil 3 inches from heat source for 3 minutes; turn and broil until done, about 2 minutes longer.
If using charcoal, be sure coals are glowing hot before you begin to cook. Place a strip of aluminum foiul on grill; arrange satays so wooden skewers are on foil and meat is over fire; cook until done.
Serve on platter garnished with green onions.
Makes 12 cocktail servings