📝 About This Recipe
Hailing from the Pleret region of Yogyakarta, Sate Klathak is a minimalist masterpiece that celebrates the pure, unadulterated flavor of young lamb. Unlike traditional satay drenched in peanut sauce, these skewers are seasoned simply with sea salt and grilled over glowing charcoal using bicycle spokes as skewers. The result is a tender, succulent meat with a perfectly charred exterior, traditionally served with a rich, aromatic curry gravy (Gulai) that warms the soul.
🥗 Ingredients
The Lamb and Skewers
- 500 grams Young Lamb or Mutton Leg (cut into 2cm cubes, preferably with a little fat attached)
- 12 pieces Bicycle Spokes or Stainless Steel Skewers (cleaned and sanitized)
The Simple Marinade
- 1.5 teaspoons Sea Salt (coarse grain preferred)
- 4 cloves Garlic (mashed into a fine paste)
- 1 teaspoon Coriander Seeds (toasted and ground)
- 2 pieces Candlenuts (grated or finely crushed)
The Gulai Gravy (Accompaniment)
- 500 ml Coconut Milk (thin to medium consistency)
- 6 pieces Shallots (thinly sliced)
- 2 cm Turmeric (peeled and bruised)
- 1 stalk Lemongrass (white part only, bruised)
- 3 pieces Kaffir Lime Leaves (torn to release oils)
- 1 tablespoon Palm Sugar (shaved)
For Serving
- 4 bowls Steamed Jasmine Rice (piping hot)
- 5-10 pieces Bird's Eye Chilies (sliced for extra heat)
- 2 tablespoons Fried Shallots (for garnish)
- 3 tablespoons Sweet Soy Sauce (Kecap Manis) (for drizzling)
👨🍳 Instructions
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1
Begin by preparing the lamb. Ensure the meat is cut into uniform 2cm cubes. If there is a bit of fat, keep it attached to the meat as it will render during grilling and keep the meat moist.
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2
In a small bowl, mix the garlic paste, ground coriander, crushed candlenuts, and salt. Rub this mixture thoroughly over the lamb cubes.
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3
Let the lamb marinate at room temperature for at least 20-30 minutes. This allows the simple flavors to penetrate the fibers without overpowering the natural lamb taste.
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4
While the meat marinates, prepare the Gulai gravy. Heat a small amount of oil in a pot and sauté the sliced shallots until fragrant and translucent.
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5
Add the bruised turmeric, lemongrass, and kaffir lime leaves to the pot. Stir for 1 minute until the aromatics are released.
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6
Pour in the coconut milk and bring to a gentle simmer. Add the palm sugar and a pinch of salt. Let it reduce slightly for 15 minutes until the flavors meld. Keep this warm on the lowest heat.
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7
Prepare your charcoal grill. For authentic Sate Klathak, you want high heat with glowing red embers. If using a gas grill, set it to medium-high.
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8
Thread the lamb cubes onto the iron skewers (bicycle spokes). Use about 4-5 pieces per skewer. The metal core is crucial as it conducts heat to the inside of the meat, cooking it from within.
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9
Place the skewers on the grill. You should hear a distinct 'klathak-klathak' sound—the sound of salt popping and fat dripping onto the coals, which gives the dish its name.
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10
Grill for about 3-4 minutes per side. Rotate the skewers frequently to ensure an even char and to prevent the garlic in the marinade from burning.
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11
The lamb is ready when it has a deep brown crust but remains slightly springy to the touch (medium-well is traditional for this cut).
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12
To serve, place the skewers on a plate. Pour the warm Gulai gravy into a side bowl or directly over a bed of steamed rice.
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13
Garnish the rice and gravy with fried shallots and provide sliced bird's eye chilies and kecap manis on the side for guests to adjust their own spice and sweetness levels.
💡 Chef's Tips
Use young lamb (under 1 year) if possible, as it is significantly more tender and has a milder flavor than older mutton. Do not skip the iron skewers; the metal conducts heat to the center of the meat, ensuring it cooks through without becoming tough on the outside. If you cannot find bicycle spokes, use high-quality stainless steel skewers rather than bamboo. Ensure your charcoal is fully lit and covered in gray ash before grilling to avoid a 'gasoline' taste from the coal. Adjust the salt carefully; the beauty of this dish is the balance between the salty char and the sweet/creamy gravy.
🍽️ Serving Suggestions
Serve with a side of 'Acar' (Indonesian pickled cucumbers and carrots) to cut through the richness of the lamb. Pair with a tall glass of 'Es Teh Manis' (Indonesian sweet iced tea) for a refreshing contrast. A side of 'Emping' (melinjo nut crackers) adds a wonderful bitter-savory crunch to the meal. If you prefer more heat, mash the bird's eye chilies directly into the Gulai gravy before dipping the meat. Serve with warm 'Lontong' (compressed rice cakes) as an alternative to steamed jasmine rice.