Indonesian Satay

1. 1

   Using a sharp knife, cut meat into silver dollar-sized medallions, each about 1/4-inch thick.

2. 2

   Place between two sheets of waxed paper on wooden board and pound until very thin.

3. 3

   Thread 2 medallions of the same kind of meat onto a thin wooden skewer, keeping the meat as flat as possible.

4. 4

   Arrange in a shallow glass baking dish in a single layer with skewers resting on the edge of the dish.

5. 5

   Mix soy sauce, ginger, pepper, water and sugar.

6. 6

   Pour over the meat.

7. 7

   Cover dish and refrigerate for at least 3 hours. Turn satays occasionally.

8. 8

   The marinade will soak into the meat and give it a rich Oriental-style flavor.

9. 9

   This may be done up to 24 hours in advance.

* Per serving · 4 servings · Values may vary.

No additional tips available.