Bantul Night Grill · Iron-Skewered Goat Satay
Sate Klathak
Photo: Danangtrihartanto / Wikimedia Commons · CC BY-SA 4.0
It's grilled on iron rods — often literally bicycle spokes — instead of bamboo skewers, since iron conducts heat straight through the meat and cooks it more evenly than wood ever could.
Goat or mutton is seasoned with little more than salt and pepper, threaded onto iron skewers, and grilled directly over an open charcoal fire, then served with a bowl of richly spiced gulai curry broth on the side. Roadside stalls in Bantul's Pleret district grill it after dark, smoke rising over the coals.
Why it's made this way: The dish originated around the 1940s in Jejeran, Pleret district, Bantul Regency, pioneered by a vendor known as Mbah Ambyah, and its stripped-down seasoning and unusual iron skewers set it apart from every other regional sate in Indonesia.
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Part of World of Street Food — 3248 dishes from 118 countries.
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