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][2]

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][3] 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.[3][2]

The satay is usually served with gulai (curry soup).[3] The gulai is richly spiced, sometimes cooked with lamb bone, and boiled using a small fire for approx. 30 minutes.[3] [2]

See also

References

  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 Hasnah, Vivin Afanin; Nugroho, Setyo Prasiyono (2021-07-30). "GASTRONOMI MAKANAN YOGYAKARTA SEBAGAI ATRAKSI WISATA KULINER". UNCLLE (Undergraduate Conference on Language, Literature, and Culture) (in Indonesian). 1 (1). ISSN 2798-7302.
  3. ^ 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.