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Yogyakarta (Indonesia)
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Main course
Meat
Food Flavour DNA
Nutritional Values
450kcal
36gProtein
15gCarbs
30gFat
1gFibre
250 gServing
* Per serving · 250 g. May vary.
Allergens
🫘 Soy
Sate Klatak
How to order / say it
Say it
Sate Klatak — [sah-teh kla-tahk]
Order
I’ll take Sate Klatak, please.
Locally
Saya pesan Sate Klatak, ya.
Say locally
Grilled lamb skewers seasoned simply with salt and served with a tangy sauce.
Why try it?
A unique twist on the ubiquitous Indonesian satay, Sate Klatak is specific to Yogyakarta and is cooked on metal skewers that allow even heat distribution. It's a cultural experience, especially when enjoyed in traditional warungs.
How it tastes
The lamb is tender with a mildly salty taste, enhanced by a tangy and spicy soy sauce. The metal skewers give a distinct rustling sound that contributes to the sensory experience.
Origin & History — first documented: 1920
Originated in the early 20th century, Sate Klatak was developed as a variant by local shepherds, using minimal seasoning to let the meat's natural flavor shine. It remains a popular street food.
Recipe
Ingredients
- 🥩 400 g lamb
- 🧂 1 tsp salt
- 🥣 50 ml soy sauce
- 🍋 1 lime
- 🍯 1 tbsp brown sugar
- 🧄 50 g shallots
Method
- 1 Season lamb lightly with salt.
- 2 Skewer lamb and grill over charcoal.
- 3 Serve with soy and lime sauce.
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