Indonesian Satay

• 1/2 lb. beef tenderloin
• 1/2 lb. pork tenderloin
• 1/2 lb. chicken cutlet, boneless and skinless (chicken breast)
• 1/2 c. soy sauce
• 1 Tbsp. grated fresh ginger root
• 1 Tbsp. pressed garlic
• dash of pepper
• 1/4 c. water
• 1 tsp. sugar
• 1 bunch green onions or scallions

1. Using a sharp knife, cut meat into silver dollar-sized medallions, each about 1/4-inch thick.
2. Place between two sheets of waxed paper on wooden board and pound until very thin.
3. Thread 2 medallions of the same kind of meat onto a thin wooden skewer, keeping the meat as flat as possible.
4. Arrange in a shallow glass baking dish in a single layer with skewers resting on the edge of the dish.
5. Mix soy sauce, ginger, pepper, water and sugar.
6. Pour over the meat.
7. Cover dish and refrigerate for at least 3 hours. Turn satays occasionally.
8. The marinade will soak into the meat and give it a rich Oriental-style flavor.
9. This may be done up to 24 hours in advance.

beef tenderloin, pork tenderloin, chicken cutlet, soy sauce, ginger root, pressed garlic, pepper, water, sugar, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=653245 (may not work)