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Indonesian satays
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| Artist: |
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| Categories: |
Appetizers, Asian, Beef, Chinese, Ethnic, Indonesian, Pork |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Beef tenderloin | | 1
| tbsp | Garlic, pressed | | 1/2
| lbs | Pork tenderloin | | 1
| dash | Pepper | | 1/2
| lbs | Chicken cutlet, (breast meat | | 1/4
| cup | Water | | 1
| tsp | Sugar | | 1/2
| cup | Soy sauce | | 1
| bunch | Green onions | | 1
| tbsp | Ginger root, grated |
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Procedures:
| 1 | Pound each lightly to flatten. | | 2 | Insert a bamboo skewer into each medallion, keeping the medallions as flat as possible. | | 3 | Combine the soy sauce, ginger, garlic, pepper, water and sugar in a small bowl. | | 4 | Arrange the satays in the marinade with their skewers resting on the edge o the bowl. | | 5 | Cover with plastic wrap. | | 6 | Refrigerate 3 hours or longer. | | 7 | Wash and trim the green onions. | | 8 | Make several lengthwise cuts through the green ends. | | 9 | Place, green side down, in a small bowl of ice water. | | 10 | Cover. | | 11 | Refrigerate. | | 12 | Preheat the broiler. | | 13 | Arrange the satays on the broiler pan with the skewers all on one side. | | 14 | Cover the skewers with foil. | | 15 | Broil 3" from the heat for 3 minutes. | | 16 | Turn. | | 17 | Broil until done to taste (roughly 2 minutes longer). | | 18 | Remove chicken and beef satays. | | 19 | Cook pork satays until well done. | | 20 | Arrange on a board or platter. | | 21 | Garnish with the green onions. serve |
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