Indonesian Satay

Directions

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.