Sate klatak
Sate klatak is a unique goat or mutton satay dish, originally from Pleret District, Bantul Regency in Yogyakarta.[1] In Javanese, the act of roasting satay in an open fire is called "klathak".[1]
 Sate klatak being cooked | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Yogyakarta |
| Serving temperature | Hot |
| Main ingredients | goat or mutton, gulai |
This satay is quite different from other variants of satay, in that it uses mainly salt and a pinch of pepper as its main marinating seasoning.[1][2] The skewers used to grill or roast the satay are made from iron, unlike other satays which use bamboo skewers.[1] The iron skewers act as heat conductors and help the meat cook evenly from the inside.[2]
The satay is usually served with gulai (curry soup).[2] The gulai is richly spiced, sometimes cooked with lamb bone, and boiled using a small fire for approx. 30 minutes.[2]
References
- Susanto, Slamet (May 2, 2008). "'Sate klatak', a unique flavor of Bantul". © 2017 PT. Niskala Media Tenggara. The Jakarta Post. Retrieved October 3, 2017.
- Rahmiasri, Masajeng (June 27, 2017). "Hari Raya Recipe: Hotel Indonesia Kempinski Jakarta's 'Sate klatak balibul'". © 2017 PT. Niskala Media Tenggara. The Jakarta Post. Retrieved October 3, 2017.
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