m Fixing the journal reference placement
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Alter: issue, title. Add: authors 1-1. Removed parameters. Some additions/deletions were parameter name changes. | Use this bot. Report bugs. | Suggested by Whoop whoop pull up | #UCB_toolbar
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| access-date = October 3, 2017
| others = © 2017 PT. Niskala Media Tenggara
}}</ref><ref name="Journal1">{{Cite journal|
This satay is quite different from other variants of satay, in that it uses mainly salt and a pinch of pepper as its main marinating seasoning.<ref name="Susanto"/><ref name="Rahmiasri"/> The skewers used to grill or roast the satay are made from iron, unlike other satays which use [[bamboo]] skewers.<ref name="Susanto"/> The iron skewers act as heat conductors and help the meat cook evenly from the inside.<ref name="Rahmiasri"/><ref name="Journal1"/>
The satay is usually served with ''[[gulai]]'' (curry soup).<ref name="Rahmiasri"/> The ''gulai'' is richly spiced, sometimes cooked with lamb bone, and boiled using a small fire for approx. 30 minutes.<ref name="Rahmiasri">{{cite web
| title = Hari Raya Recipe: Hotel Indonesia Kempinski
| first = Masajeng | last = Rahmiasri
| url = http://www.thejakartapost.com/life/2017/06/27/hari-raya-recipe-hotel-indonesia-kempinski-jakartas-sate-klatak-balibul.html
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Sate klatak being cooked
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Course | Main course |
---|---|
Place of origin | Indonesia |
Region or state | Yogyakarta |
Serving temperature | Hot |
Main ingredients | goat or mutton, gulai |
Sate klatak is a unique goat or mutton satay dish, originally from Pleret District, Bantul RegencyinYogyakarta.[1]InJavanese, the act of roasting satay in an open fire is called "klathak".[1][2]
This satay is quite different from other variants of satay, in that it uses mainly salt and a pinch of pepper as its main marinating seasoning.[1][3] The skewers used to grill or roast the satay are made from iron, unlike other satays which use bamboo skewers.[1] The iron skewers act as heat conductors and help the meat cook evenly from the inside.[3][2]
The satay is usually served with gulai (curry soup).[3] The gulai is richly spiced, sometimes cooked with lamb bone, and boiled using a small fire for approx. 30 minutes.[3] [2]