News Session - Sate Klatak. When visiting and staying in Yogyakarta, it would not hurt anyone filling dinner by eating satay klatak, namely the typical goat satay lined Market, Wonokromo, Pleret, Bantul, Yogyakarta. In the market there are some satay stalls are open from klatak afternoon until evening.
Sate klatak being peddled in the market which is located about 12 km south of Yogyakarta is different from satay goats in general. Sate klatak dibaluri no seasoning as after goats in general.
If the goat satay generally dibaluri herb seasoning coriander, walnut, sour, and salt, to taste evocative aroma, it is not the case with satay klatak. Sate Kkatak were given only salt, so taste salty and savory. In addition to distinguishing sate seasoning ste klatak with other goat was sliced meat, sliced beef satay klatak thumb for adults and stabbed with steel bars of a bicycle, not a bamboo stick.
Sliced barbequed meat seasoning salt dibaluri iron bars were burned directly over the coals. Having burned a few times and cooked, satay klatak presented on the plate is still with pierced steel bicycle spokes. Buyers should be careful when menggingit meat, so lips do not touch the iron is still hot.
Sate klatak being peddled in the market which is located about 12 km south of Yogyakarta is different from satay goats in general. Sate klatak dibaluri no seasoning as after goats in general.
If the goat satay generally dibaluri herb seasoning coriander, walnut, sour, and salt, to taste evocative aroma, it is not the case with satay klatak. Sate Kkatak were given only salt, so taste salty and savory. In addition to distinguishing sate seasoning ste klatak with other goat was sliced meat, sliced beef satay klatak thumb for adults and stabbed with steel bars of a bicycle, not a bamboo stick.
Sliced barbequed meat seasoning salt dibaluri iron bars were burned directly over the coals. Having burned a few times and cooked, satay klatak presented on the plate is still with pierced steel bicycle spokes. Buyers should be careful when menggingit meat, so lips do not touch the iron is still hot.
One portion of satay sticks klatak contains two large slices of meat and thick. Although the slices of meat big enough and thick, but it feels soft. In the presentation of, satay klatak ditemeni ordinary plate of rice and a glass of hot tea which was given a sugar cube. You do not need the money reached in too deep, the price of one serving satay and rice klatak approximately Rp. 8,000, - and the lack of Rp. 2000, -
To be able to enjoy the satay klatak, buyers have to wait patiently for almost every night klatak satay stalls packed with shoppers. On the night of the week, holiday or night, buyers who want to enjoy the uniqueness of satay klatak more so must patiently wait their turn.
On the origins of the name klatak satay, there are several versions of the developing world. Some say klatak is the metaphor of voice that appears when the meat was stabbed and burned an iron grate over the coals. However, the starch of unknown origin sate begaimana klatak to be given the name "klatak".
Although the origin of the name klatak sate consisted of several versions, but it has a goat satay kekahasan the Asama, the meat sliced thick and large, given the "seasoning salt", was stabbed with iron bars of a bicycle, baked in the coals, and served still moved at the iron grating .
sate klatak can only be enjoyed in Yogyakarta lined Market. Culinary tour in Yogyakarta was still not complete if it does not enjoy a delicious satay klatak.
To be able to enjoy the satay klatak, buyers have to wait patiently for almost every night klatak satay stalls packed with shoppers. On the night of the week, holiday or night, buyers who want to enjoy the uniqueness of satay klatak more so must patiently wait their turn.
On the origins of the name klatak satay, there are several versions of the developing world. Some say klatak is the metaphor of voice that appears when the meat was stabbed and burned an iron grate over the coals. However, the starch of unknown origin sate begaimana klatak to be given the name "klatak".
Although the origin of the name klatak sate consisted of several versions, but it has a goat satay kekahasan the Asama, the meat sliced thick and large, given the "seasoning salt", was stabbed with iron bars of a bicycle, baked in the coals, and served still moved at the iron grating .
sate klatak can only be enjoyed in Yogyakarta lined Market. Culinary tour in Yogyakarta was still not complete if it does not enjoy a delicious satay klatak.
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