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Hari Raya Recipe: Hotel Indonesia Kempinski Jakarta’s ‘Sate klatak balibul’
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'Sate klatak balibul', a dish from Yogyakarta in Central Java is unique because it combines satay with 'gulai' (curry soup). (JP/I.G. Dharma J.S.)
Sate klatak balibul, a dish from Yogyakarta is unique because it combines satay with gulai (curry soup).
It is also unique as it's grilled using iron skewers, which lets the meat be cooked evenly from the inside and charcoal that creates a distinct grilled aroma.
Prasetyo Widodo, chef de cuisine at Hotel Indonesia Kempinski Jakarta says to grill the lamb meat unwashed. “First, the lamb meat will smell if you wash it. Second, if it's watery, the meat will get hard,” he said.
Those who don’t have charcoal grills can substitute it with a wooden grill or even non-stick pans. “But it will not generate the aroma [signature to klatak satay],” he stated.
He also said that one can opt to cook the gulai with lamb bone when available. It is advised to boil the lamb bone in the gulai for approximately 30 minutes using a small fire, constantly adding water to avoid burning the soup.
Read also: Ramadhan recipe: Mandarin Oriental’s chicken satay
Ingredients
200 gr lamb meat under 5 months old
2 gr salt
1 gr white pepper
2 gr iron skewer
Spices for gulai paste
50 gr shallot
30 gr garlic
20 gr turmeric
25 gr candle nut
10 gr red chili
Gulai
30 ml coconut milk
5 gr bay leaves
10 gr lemongrass
15 gr galangal
5 gr lime leaves
20 gr tamarind
Method
- Cut the lamb meat into cubes, season with salt and pepper for approximately 30 minutes and arrange on the iron skewers.
- Put the lamb skewers on the charcoal grill for approximately 5-10 minutes until they are medium well-done.
- Grind the spices in a blender until it becomes a paste.
- Saute the paste until it lets out a pleasant aroma, add bay leaves, lime leaves, lemongrass, galangal and tamarind.
- Add coconut milk and simmer for 5 minutes.
- Serve the satay with gulai. Add sweet soy sauce for a sweeter taste.
(asw)
