Entree: Indonesia – Central Java – Sate Klathak (Central Javanese charcoal-grilled goat skewers seasoned simply and served with a spiced coconut broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 1 hr 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) goat meat (leg or shoulder), boneless, cut into 1-inch (2.5 cm) cubes
- 3 cloves (approx. 5/16 oz (9 g)) garlic, minced
- 2 shallots (approx. 1 1/16 oz (30 g)), finely minced
- 1 tsp (6 g) kosher or sea salt (for meat)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil (for marinade and brushing)
- 8–10 metal skewers or soaked bamboo skewers
- Lime wedges, for serving
- Steamed rice, for serving
For the kuah gulai (spiced coconut broth):
- 2 tbsp (30 ml) vegetable oil
- 2 shallots (approx. 1 1/16 oz (30 g)), thinly sliced
- 2 cloves (approx. 0.21 oz (6 g)) garlic, crushed
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) turmeric powder
- 1 stalk lemongrass, bruised
- 1 slice galangal, 1/2 inch (5 g)
- 2 kaffir lime leaves
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water
- 1 tsp (6 g) salt (adjust to taste)
- 1/2 tsp (2 g) palm sugar or brown sugar (optional)

Show original ingredient measurements

- 2 lb (900 g) goat meat (leg or shoulder), boneless, cut into 1-inch (2.5 cm) cubes
- 3 cloves (approx. 9 g) garlic, minced
- 2 shallots (approx. 30 g), finely minced
- 1 tsp (6 g) kosher or sea salt (for meat)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil (for marinade and brushing)
- 8–10 metal skewers or soaked bamboo skewers
- Lime wedges, for serving
- Steamed rice, for serving
For the kuah gulai (spiced coconut broth):
- 2 tbsp (30 ml) vegetable oil
- 2 shallots (approx. 30 g), thinly sliced
- 2 cloves (approx. 6 g) garlic, crushed
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) turmeric powder
- 1 stalk lemongrass, bruised
- 1 slice galangal, 1/2 inch (5 g)
- 2 kaffir lime leaves
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water
- 1 tsp (6 g) salt (adjust to taste)
- 1/2 tsp (2 g) palm sugar or brown sugar (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine the goat cubes with minced garlic, minced shallot, 1 tsp (5 ml) salt, 1 tsp (5 ml) ground coriander, 1/2 tsp (2.5 ml) black pepper, and 1 tbsp (15 ml) vegetable oil. Mix well, cover, and refrigerate to marinate for 30 minutes to 2 hours.
2. Thread the marinated goat cubes onto metal skewers so pieces are spaced slightly apart. Preheat a charcoal or gas grill to medium-high. If using a charcoal grill, wait until coals are hot with a light ash coating.
3. Grill the skewers 8–12 minutes, turning frequently and brushing with a little vegetable oil, until the meat is charred at the edges and cooked through. Remove from heat and keep warm.
4. While the meat grills, make the kuah gulai: heat 2 tbsp (30 ml) oil in a small saucepan over medium heat. Sauté the sliced shallots and crushed garlic until fragrant and translucent, about 2–3 minutes.
5. Add 1 tsp (5 ml) ground coriander and 1/2 tsp (2.5 ml) turmeric; stir briefly, then add the bruised lemongrass, galangal slice, and kaffir lime leaves. Pour in 1 cup (240 ml) water and bring to a gentle simmer for 5 minutes to infuse the aromatics.
6. Stir in 2 cups (480 ml) coconut milk, add 1 tsp (6 g) salt and 1/2 tsp (2 g) palm sugar if using, and simmer gently for another 8–10 minutes. Do not boil vigorously to prevent the coconut milk from curdling; adjust seasoning to taste.
7. Serve the hot Sate Klathak skewers with bowls of kuah gulai for pouring or dipping, steamed rice, lime wedges, and extra raw sliced shallot if desired.

1. In a bowl combine the goat cubes with minced garlic, minced shallot, 1 tsp salt, 1 tsp ground coriander, 1/2 tsp black pepper, and 1 tbsp vegetable oil. Mix well, cover, and refrigerate to marinate for 30 minutes to 2 hours.
2. Thread the marinated goat cubes onto metal skewers so pieces are spaced slightly apart. Preheat a charcoal or gas grill to medium-high. If using a charcoal grill, wait until coals are hot with a light ash coating.
3. Grill the skewers 8–12 minutes, turning frequently and brushing with a little vegetable oil, until the meat is charred at the edges and cooked through. Remove from heat and keep warm.
4. While the meat grills, make the kuah gulai: heat 2 tbsp (30 ml) oil in a small saucepan over medium heat. Sauté the sliced shallots and crushed garlic until fragrant and translucent, about 2–3 minutes.
5. Add 1 tsp ground coriander and 1/2 tsp turmeric; stir briefly, then add the bruised lemongrass, galangal slice, and kaffir lime leaves. Pour in 1 cup (240 ml) water and bring to a gentle simmer for 5 minutes to infuse the aromatics.
6. Stir in 2 cups (480 ml) coconut milk, add 1 tsp (6 g) salt and 1/2 tsp (2 g) palm sugar if using, and simmer gently for another 8–10 minutes. Do not boil vigorously to prevent the coconut milk from curdling; adjust seasoning to taste.
7. Serve the hot Sate Klathak skewers with bowls of kuah gulai for pouring or dipping, steamed rice, lime wedges, and extra raw sliced shallot if desired.