| Sate klatak | |
| Country: | Indonesia |
| Region: | Yogyakarta |
| Course: | Main course |
| Served: | Hot |
| Main Ingredient: | goat or mutton, gulai |
Sate klatak is a unique goat or mutton satay dish, originally from Pleret District, Bantul Regency in Yogyakarta. 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] 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). The gulai is richly spiced, sometimes cooked with lamb bone, and boiled using a small fire for approx. 30 minutes.[3] [2]