Indonesian Satays    No. 1937                         Yields 12 Servings
 
    1/2 lb        Beef Tenderloin            1 Tbls      Garlic, Pressed
    1/2 lb        Pork Tenderloin            1 Dash      Pepper
    1/2 lb        Chicken Cutlet (Breast   1/4 Cup       Water
                  Meat)                      1 tsp       Sugar
    1/2 Cup       Soy Sauce                  1 Bunch     Green Onions
      1 Tbls      Ginger Root, Grated
 
 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.