Indonesian Satay - cooking recipe

Ingredients

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

Preparation

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