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| Beef Chicken & Pork Satay Thai Beef, Chicken, and Pork Style Kabobs "Satay" originated in Indonesia and has since been adapted to many Asian countries. The variations on this dish differs from country to country and is universally welcomed. For some of the recipes, you must plan ahead, as marinating is done overnight. 1 pound beef sirloin or tenderloin, cut into mahjong-size (bite-size) pieces 1 pound chicken breast, skinned, boned, cut crosswise into ½-inch strips 1 pound pork cut into ½-inch cubes 10 shallots 3 garlic cloves 1 stalk lemon grass, chopped (you may substitute with 1 tsp grated lemon peel, but the taste is different) 3 slices ginger ~ cut across the grain about ¼-inch thick 1 tsp turmeric powder ½ tsp salt 2 tbsp palm sugar (you can use regular soft brown sugar) 1 tbsp tamarind juice 1 tbsp coriander powder 1 tbsp butter, melted 1 tbsp sweet soy sauce (available at Oriental Markets) 1½ cups coconut milk Satay sticks ~ bamboo skewers Accompany with Cucumber Salad and Satay Sauce ~ see navigator bar 1. Using a mortar and pestle, grind together, shallots, garlic, lemon grass and turmeric powder, into a fine paste. Add palm sugar, salt, and tamarind juice. Mix well. Divide into 3 portions. 2. In a bowl, mix 1 portion of paste with beef, add coriander powder and 2 tablespoons of coconut milk. Marinate overnight in the refrigerator. 3. In a bowl, mix 1 portion of the paste with chicken, add butter. Mix well. Marinate for 2 hours. 4. In a bowl, mix 1 portion of paste with pork, add sweet soy sauce. Marinate overnight in the refrigerator. 5. Thread 4-5 pieces of meat onto each satay stick (I prefer to have the same meat on separate sticks, but there are those that put all types of meat on one stick). 6. Cook over a charcoal fire (great in summertime) or under a broiler until browned. Baste often with coconut milk during the cooking process. Serve with Satay Sauce, and Cucumber Salad. |
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