Sate klatak

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Sate klatak
Sate klatak 20170818 Yogyakarta.jpg
Sate klatak being cooked
CourseMain course
Place of originIndonesia
Region or stateYogyakarta
Serving temperatureHot
Main ingredientsgoat or mutton, gulai

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]

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]

See also[edit]

References[edit]

  1. ^ a b c d Susanto, Slamet (May 2, 2008). "'Sate klatak', a unique flavor of Bantul". © 2017 PT. Niskala Media Tenggara. The Jakarta Post. Retrieved October 3, 2017.
  2. ^ a b c d 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.