Sate klatak is a unique goat or mutton

satay Satay ( , in USA also , ), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but ...

dish, originally from Pleret District,

Bantul Regency Bantul ( jv, ꦧꦤ꧀ꦠꦸꦭ꧀; ) is a regency located in the Special Region of Yogyakarta, Indonesia. It is located on the island of Java. The regency's population was 911,503 at the 2010 Census, but has risen to 985,770 at the 2020 Census. Li ...

Yogyakarta Yogyakarta (; jv, ꦔꦪꦺꦴꦒꦾꦏꦂꦠ ; pey, Jogjakarta) is the capital city of Special Region of Yogyakarta in Indonesia, in the south-central part of the island of Java. As the only Indonesian royal city still ruled by a monarchy, ...

. In Javanese, the act of roasting satay in an open fire is called "''klathak"''. 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. The skewers used to grill or roast the satay are made from iron, unlike other satays which use

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skewers. The iron skewers act as heat conductors and help the meat cook evenly from the inside. The satay is usually served with ''

gulai ''Gulai'' is a class of spicy and rich stew commonly found in Indonesia, Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables su ...

'' (curry soup). The ''gulai'' is richly spiced, sometimes cooked with lamb bone, and boiled using a small fire for approx. 30 minutes.

References

{{Indonesian cuisine Satay Indonesian cuisine Javanese cuisine Meat dishes Goat dishes

See also

References