Philippine Ostrich & Crocodile Farms, Inc.

PIONEERING THE OSTRICH INDUSTRY IN THE PHILIPPINES

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2. ASIAN SATAY WITH SESAME SEED

Makes 40 buffet servings

This satay is great on its own, but also try it with a Southeast peanut sauce. If you use bamboo skewers, soak them for 30 minutes before threading the meat.

1/3 cup soy sauce
2 teaspoons Asian sesame oil
2 teaspoons minced ginger root
2 large garlic cloves, finely minced
2 teaspoons rice vinegar
1-2 teaspoons sugar
1/2 teaspoon freshly ground white pepper
11/2 tablespoons lightly toasted sesame seeds
1 pound prime ostrich, partially frozen for easy slicing
Fresh cilantro sprigs

In a non-reactive mixing bowl, mix together soy sauce, oil, ginger root, garlic, vinegar, sugar, pepper, and sesame seeds. Slice meat on diagonal 1/8 to 1/4 inch thick and add to soy sauce mixture. Toss well to coat all the slices and let stand at room temperature 45 minutes. Prepare grill. Lift 1 strip of meat from marinade and thread onto a skewer. Thread 1 or 2 additional strips on the skewer, depending upon length of strips. Place on a large platter and continue with remaining meat and skewers. Place skewers on grill rack, not touching. Grill over medium-hot to hot coals, basting once or twice with marinade, until meat is lightly browned, about 2 minutes on each side. Do not overcook. Arrange on a clean serving plate and garnish with cilantro.

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