Sate Klatak
sate of lamb from Yogyakarta

500 gr lamb or goat meat
1 bulb of garlic
2 shallots
1 lime, juice

Bahan olesan:
250 gr of butter
1 bulb of garlic, roasted
25 gr jahe
150 ml of kecap manis

Cara membuat:
Cut the meat into small pieces. Pound or grind the garlic and shallots fine into a paste and mix the lime juice. Marinate the meat for at least 1 hour. Then put the meat onto the skewers.
Puree the garlic and the jahe and mix in the kecap and the butter. Roll the sate through the mixture and then roast the satay over a charcoal fire until brown and done. Drizzle or brush the satay regularly while roasting with the mixture.
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