The recipe to make satay klatak typical jogja delicious

aemkar (51)in #steemit • 6 years ago

Another special culinary coming from a special region of Yogyakarta to complete a special daily dessert for you.

![image](

) named sate klatak typical of this jogja city is already very famous once diindonesia. maybe you are wondering why sate jogja this time called sate klatak? you need to know the name of khlatak taken from the sound (klatak-klatak) of the meat when experiencing the combustion process, so in knowing with satay klatak. actually sate klatak this one jogja typical food very simple once, but have a special taste.

Maybe some people already know about sate klatak. Jogja typical food that is claimed to be from the region wonokromo, Bantul, Yogyakarta special region this time it does have a delicious taste and delicious. so that foreign tourists and domestic tourists who come to jogjakarta usually always take time to stop by to just enjoy delicious satay klatak. seasoning typical of garlic and salt from satay klatak does have its own pleasure in every bite.

Sate klatak typical jogja is classified sate is very unique, of course because if usually sate or typical cuisine from Indonesia is always rich in taste, but different from the typical klatak jogja sate. as we said earlier, satay klatak very minimal will taste, because it uses very little spice. sate klatak has a salty taste, there is also a spicy salty flavor that comes from pepper. using a very minimal spice aimed at goat meat on satay klatak maintained typical goat meat steady.

If usually goat satay served with peanut sauce or soy sauce, different again with sate klatak typical jogja this. because satay klatak only served with white rice and sauce delicious curry. other than that the uniqueness of satay klatak itself also lies in the way pemanggannya or pembakarannya. if the other sate-bats use bamboo for its skewer, different again with sate klatak jogja typical of this, because satay klatakmenggunakan braided iron bars to pierce the meat satenya.

If the back of the source of why sate klatak using iron bars for the roasting process or baking sate will be evenly hot so that the sate quickly cooked and not too waste of time to grill or burn it. nah if you visit the city of jogja not to miss sate klatak yah, precisely in bantul yogyakarta in east imogiri direction the tombs of kraton yogyakarta and solo kings. there are many stalls that lined up that will spoil you with satay klatak. but if you have not had time to visit the city of jogjakarta you can make satay klatak own home by following the article recipe satay klatak typical jogaja as below.

# Recipes Make Satay Typical Typical Jogja Jogja ![image](

) Sate Ingredients Klatak Khas Jogja Enak:

Mutton 500 grams
Garlic 50 grams (mashed) 15 grams (smoothed) Lime 1 grain (water only) Salt to taste

Olese Sate Materials Typical Klatak Jogja Good:

Margarine 250 grams Garlic 50 grams (roasted and then mashed) Ginger 25 grams (mashed) Sweet ketchup 150 grams

The ingredients of Gravy Sate Goat Sate Javanese Gourmet Squash:

Tetang goat meat 300 grams (thinly sliced) Clove powder 1/4 teaspoon Cinnamon powder 1/2 teaspoonCentour powder 1 tablespoonJoin powder 1/4 teaspoonSerai 2 sticksOrch orange 3sapplesAir juice 1 tablespoonFood cooking 3 tablespoonsSquid coconut 500 milli literSantan thick 200 milli liter

Seasoning Spicy Gravy Sate Goat Sate Klatak Khas Jogja Enak:

Onion 2 cloves Garlic 5 cloves Ginger 2 centi meterKunyit 2 centi metersKemiri 3 eggsLengkuas 3 centi meterGaram to tasteMerica to taste Onion fry sufficiently

How to Make Satay Typical Types of Jogja Delicious:

First cut the mutton to the size of sate as usual. Put it in a container, then season the goat meat you've cut into pieces with spice that has been puree (garlic <red onion). Then add lime juice and salt to taste , then let stand in the refrigerator for a while before being stabbed with satay. (try to use a sate puncture made of iron or stainless steel) Then burn on top of the coals with occasional in the basting with a polish until fragrant and mature.

First sauté finely spices, lemongrass and lime leaves until fragrant, then insert the slices of meat and saute the meat until the meat is slightly cooked or undercooked. After that enter the dry spices (powder) that you have prepared earlier, then add the liquid milk and cook until slightly thickened and the seasoning tastes. Then add the thick coconut milk and cook with medium heat until the sauce is perfectly cooked stew. The goulash and Sate Klatak Typical Jogja are ready to be served.