Saute the garlic and ginger in oil until soft (1 minute). Add the dry ingredients and stir for another 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool. Skewer the meat alternating with the apricots and onions (red peppers can be used for more color and flavor). Arrange the skewers in a deep dish and cover with the cooled marinade. Allow the dish to stand at least overnight or up to 3 days in the refrigerator. To serve: grill the skewers over high heat basting with the leftover marinade. The marinade can be used as a sauce if boiled again for 3 minutes. Serve the sosaties over rice and chopped fruit such as banana or mango. Yield: 4 servings NOTES : Recipe Courtesy of David Jacobson, Chef/Owner F/X Restaurant Port Chester, NY Recipe by: IN FOOD TODAY SHOW #INC089
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|Serving Size: 1 Serving (1546g)|
|Recipe Makes: 1|
|Calories from Fat: 160 (9%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 281mg||86 %|
|Sodium 782.4mg||27 %|
|Potassium 3917.4mg||103 %|
|Total Carbohydrate 267.3g||79 %|
|Dietary Fiber 29.5g||118 %|
|Sugars, other 237.8g|
|Protein 125.2g||179 %|
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Calories per serving: 1705
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