Goat Shashlik

Ingredients:
Goat fillet 1/2 kg strip
Cooking oil 4 tablespoons

Marinade (A)
Prepared mustard 2 teaspoons
Soy sauce 1 tablespoon
Chilli powder 1 teaspoon
Beef flavouring 1/2 cube
Honey 3 tablespoons
Salt 1/2 teaspoon

B
Vegetables (cut into cubes)
Red capsicum
Green capsicum
Onions
Cherry tomatoes whole

Preparation:
1. Cut meat into cubes measuring approximately 1 cm thickness and 2 1/2 cm long. Pound meat with mallet briskly. Steam meat for 5 minutes. Dip meat into marinade A while hot. Marinate for 3 hours.
2. Cook vegetable cubes B in boiling water for 2 minutes. Remove and put into cold water for 5 minutes.
3. Thread meat cubes and vegetables onto skewer.
4. Barbecue shashlik until meat is golden in colour. Brush remaining marinade occasionally.
5. Serve with chilli sauce or mint sauce.

Serves 4

Courtesy of Chef Florence Tan, author of a cook book "Secrets of Nyonya Cooking". Chef Florence has been to Japan, England, Hong Kong and Fance as an ambassador of Malaysian Cuisine for the Malaysian Government.

Thai Culinary Experience

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