 Sate klatak being cooked | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Yogyakarta |
| Serving temperature | Hot |
| Main ingredients | goat or mutton,gulai |
Sate klatak is a uniquegoat or muttonsatay dish, originally from Pleret District,Bantul Regency inYogyakarta.[1] InJavanese, 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 usebamboo 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 withgulai (curry soup).[3] Thegulai is richly spiced, sometimes cooked with lamb bone, and boiled using a small fire for approx. 30 minutes.[3][2]
