Vietnamese Mixed Satays

Charles Buckner
Published: April 2, 2008

1 pound chicken tenders
1.5 pound beef rump roast
3 red and green peppers
1 bag pearl onions

Rice:
2.5 cups coconut milk
1.25 cups water*
1 lemon grass stalk (1 in pieces)
9 oz. jasmine rice
2 in. skewers (kabob spits) 4-6

Marinade:
2 chilies
1 cup soy sauce
2 gloves of garlic
1 ginger root (small dice)
juice of 1 lime
2 tbls. brown sugar
1 cup sesame oil

Portion all proteins into 1 oz. pieces and marinate for at least half an hour. While the meat is marinating, preheat your grill or stove top griddle to med high heat. If you are using a charcoal grill, follow the standard operation procedures.

Chop your 6 ‘ peppers up into ½ inch pieces, be sure to remove any seeds that you may find. You want generous sized pieces, too small and they will burn before your meat is done cooking.

For the onions, be sure to remove the outside layers to reveal the raw meat of the onion. After the meat has marinated for one half hour, you can begin skewering.

Alternate between your ingredients, but be sure to keep the beef and chicken separated, this is for simple safety reasons. Grill the satays off until the chicken is thoroughly done, the veggies while char slightly, this is totally fine.

To make sure the chicken is done, check the meat close to the metal skewer, if its still slightly pink then continue.

For the rice, combine the coconut milk and water into a sauce pan. Crush with the side of your knife to get more flavor.

Add the pan and bring to a boil, add the rice and cook for 20 minutes with the lid half covered.

Serve on large platters or large bowls. Fluff the rice for presentation, a garnish of toasted coconut and sesame seeds (black and white toasted) will add color and class to the rice.

Prep time: 1 hour
Serves: 2-6 people