Photo: Danangtrihartanto · CC BY-SA 4.0
Sate Klatak (Goat Satay on Iron Skewers)
Goat satay from Pleret in Bantul, Yogyakarta: the meat goes on iron skewers instead of bamboo, over charcoal, seasoned with nothing but salt and a pinch of pepper. The iron carries heat into the meat, so it cooks from the inside as well. Served with gulai, a spiced curry broth.
Ingredients
- Satay
- goat leg or shoulder · in 2.5cm cubes, a little fat left on800 g
- salt1.5 tsp
- black pepper0.5 tsp
- iron skewers · flat ones stop the meat spinning8
- Gulai
- goat bones500 g
- water1.5 L
- coconut milk400 ml
- shallots6
- garlic4 cloves
- candlenuts · or macadamias3
- coriander seed1 tbsp
- cumin1 tsp
- turmeric2 cm
- ginger2 cm
- galangal · bruised3 cm
- lemongrass · bruised2 stalks
- makrut lime leaves3
- cooking oil2 tbsp
- salt1 tsp
Steps
- ⏲ 15 min
Toss the meat with the salt and pepper and leave it 15 minutes. Nothing else goes on it.
- ⏲ 5 min
Grind the shallots, garlic, candlenuts, coriander seed, cumin, turmeric and ginger to a paste. Fry it in the oil 5 minutes, until fragrant.
- ⏲ 30 min
Add the galangal, lemongrass, lime leaves, bones and water and simmer gently 30 minutes.
- ⏲ 5 min
Pour in the coconut milk, heat 5 minutes without letting it boil hard, and salt it. That is the gulai.
- ⏲ 5 min
Thread the meat tightly onto the iron skewers, 5-6 pieces each. Iron skewers need no soaking.
- ⏲ 9 min
Grill over hot charcoal, turning every minute, 8-10 minutes, until browned outside. The skewer heats the meat from inside, so it does not need longer (grilling).
- ⏲ 1 min
The skewers are very hot. Lift them with a cloth onto a plate and serve with the gulai and rice.
Variations
- With mutton. Use mutton instead of goat and grill it the same way.
- Without the gulai. The salted skewers can be eaten with rice alone.
- Satay. The same grill on wooden skewers, with meat marinated in spice and sugar and served with peanut sauce.
Tips
- Salt and pepper, nothing else.
- Do not soak iron skewers. There is nothing to burn.
- Do not pick the skewers up by hand. Iron off the fire stays hot for a long time.
- Thread the meat tightly. The more of it touches the iron, the better the heat reaches the middle.
More detail and the reasons why (2)
- The burning skewer, solved by the material. Over charcoal the skewer tends to burn before the meat is done. Satay and grilling soak wooden skewers first, and arrosticini avoid it with a narrow grill that gathers the heat under the meat and leaves the ends of the sticks outside the fire. Sate klatak changes the skewer to iron. Iron does not burn, and, as English Wikipedia puts it, it conducts heat and helps the meat cook evenly from the inside.
- The salt-only seasoning comes from the same fire. A sweet marinade colours and burns over hot charcoal before the meat is cooked, which is why satay brushes its glaze on near the end. Meat with only salt and pepper on it can sit over full heat from the start, and the spice is left to the gulai served beside it.
The basics behind this dish
- Browning and the Maillard ReactionMeat fails to brown for one of three reasons: it is wet, the pan is cool, or you put too much in at once. Plus how the brown film stuck to the pan becomes your sauce.
- Cooking Meat: Temperature, Resting, and Cutting Against the GrainDoneness is a core temperature, not a number of minutes. What resting actually does, how to handle a thick cut, and why the direction you slice changes the texture.
- Knife Skills: Grip, Cuts, and Why Size MattersHow you hold the knife matters more than how fast you cut. The pinch grip, the claw hand, and why uniform size is a cooking decision rather than a cosmetic one.
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