Just like common satay, of course, it is seasoned and grilled. As simple as that. What makes satay so delicious is indeed the grilling process. It's not the same as being roasted or pan-cooked. The unique aroma of the char is what makes it tasty. Actually, if we dig a little deeper, "sate kere" means a satay dish for lower-middle class or underprivileged people. So what is served is neither primal nor secondary cuts of an animal meat or beef. That's why we can only find fat, hearts, gizzards, and the like. Not only rich in culture, Yogyakarta gastronomy is also rich in story. Various types of satay bear witness to how Yogyakarta's taste evolved over time, from sate kere, which arose, in fact, from a lack of food source in the past, and has since become an iconic dish of the city, to sate klathak, which is popular today. Unfortunately, we weren't able to eat there due to heavy rain. Which is fine. We could still have takeout and eat them here. Interesting, though. This is sate kere. This satay is quite popular. People call it "sate kere." - Because… - It has no sauce? I don't think so. - Okay. - Some may come with sauce, but not where we bought it. - What's this? - This is called sate gembus. Basically, these are all satay, but the main ingredient isn't meat. - Okay. - There are some fats, tempe gembus. This is mostly innards like hearts, gizzards, kidneys, and so on. - Which should I start with? Anything? - Sure, just try it. - Wait, it's kind of… I'm most excited to try this one. This is tallow, then? - Yes, I think it's fat. - So it is. It smells really good. We usually eat satay with some fat in it, but this one is entirely made of tallow. To be honest, when we had the dishes, there was no rice, the dishes were cold, and we couldn't eat on the spot because it was pouring outside. It was not a very good experience, because the dish did not contain any meat. Since it were cold, the fat became cold and coagulated, and you tried hard to chew. So we just enjoyed the texture and seasonings. We imagine it served warm, with rice and other condiments, and on the spot too. It would probably be very good. - It's quite heavy. - It is. - We have a lot of skewered chunks. - And how! - It's a lot. - I think four are enough. Even three are ideal, or simply cut them smaller. So what's the story behind sate kere, and who came up with the idea? It's similar to its name, "sate kere." You know what "kere" means, right? Satay was once considered a food for the upper class. Well-to-do people, or even only the nobilities. - Because maybe meat was pricey. - Correct. - Okay. - Of course, those who couldn't afford to buy the real satay had to invent new dish using other main ingredients, such as gembus, - secondary cuts or internal organs. - Innards, isn't it? If this is all about how to get affordable satay, - the ingredients aren't limited to these. - Yes. It's explorable. Anything can be made into satay. As long as the base marinade seasonings are good, - it can be a sate kere. - Yes. The marinade seasonings are delicious. Just right for this satay. Yes, and because tempe gembus soaks up like a sponge, any marinades used would be absorbed completely. Tempe gembus was actually good, though a little cold. It was something different. It is basically made of soy bean. The dregs were compressed and made into seasoned satay. That's actually interesting. The texture's good. Imagine if that dish was served warm. But, aside from tempe gembus, actually, if served warm with proper rice, I think the fat satay was good. However, you should not overeat them. That's the first point. Second, that ingredients can be combined, they do not have to be all fat. It can be a three-way combination of skewered fat, gembus, and fat. What will we eat next? We'll have plenty of satay today. - We'll try another satay. - Again? - Many kinds of satay to try, right? - Okay. Okay? - Want to find out now? - Sure, let's go! Since the concept of sate kere is to use inexpensive ingredients that can be marinated and cooked wholeheartedly until they become a tasty dish that can be enjoyed by many people, the ingredients can be more various. It has a lot of room for innovation. There are still many ingredients, such as vegetables, or other types of protein, in addition to tempe gembus or innards. There are still many ingredients to explore, such as various types of mushrooms, grains, beans, and legumes. They can all be made into sate kere. When you eat sate kere, you must experience the place. With its stall, or depot, or makeshift tent that is closest to the location. So maybe we can eat them warm there. So we can experience the whole nine yards. When visiting Jogja at night, sate klathak is a dish most sought after. I like the setting of Bari's sate klathak stall. It is clear that it is a market. Like a market past its closing time where everyone has already gone home and only that one stall remains open. It's as if the entire market is dedicated to that stall alone. And it is truly an open kitchen. That is very open, in my opinion. We can see lamb hanging from meat hooks. On a large stove, there were also pans for cooking the bones and one for oseng, as well as a griller. So it's also a show for us to watch. Before it was known as sate klathak, my father used to call it "sate uyah" or salted satay. It's been dubbed sate klathak by myself. The name was inspired by the Melinjo seed, which is known locally as klathak. When I was a kid, I used to look for Melinjo for pocket money. I succeeded my father in 1992. Our satay stand was booming at the time, and it was still known as sate uyah. Going with the name "sate uyah" did not seem to attract much attention. I mean, it's less appealing to customers and didn't pique their interest. So I ended up choosing the name "klathak." As I previously stated, "klathak" was inspired by skinless Melinjo. That's it. People began to notice and wonder what sate klathak was. And it's been booming since then. - It looks tasty. - Yes, it is tasty. - Whose food is that? - Of course, it's for my customers. - Can I have it? - Sure. Go ahead. - I think we should try the bone dish. - Let's try it! Phew! It's awesome. - See? The meat is hung. - Yes. - It is only dried by hanging it. - Lamb. Never disappoints. It only has salt and garlic as seasonings. Not that complex, right? Nope. Mutton satay was the point. Some of them were lamb satay. To me, sate klathak is special because amid Indonesian cuisines that are typically rich in herbs and abundant seasonings, let's say 17 seasonings are required for one food, sate klathak is indeed very main ingredient-oriented. It is simply a salt-seasoned lamb dish. Perhaps some shallots and limes are added. It all depends. The point is it's really that simple. And the dish is prepared correctly. The dish's seasonings are simple, but the meat quality is not compromised at all. If the meat is handled incorrectly or of poor quality, the taste of the dish will be spoiled. It will also not be covered by the use of numerous spices. Here we go. I think I'll eat it with my hands. Come on, I only need one. It smells sweet and spicy to me just from the aroma. It's very good. So… The name "klathak" comes from the sound it makes when grilled as it is skewered with steel spokes. So it's "klathak" for the grilling sound, and "tongseng" for the moves of the cooks. It could be musical instruments I learned to cook for the first time while playing with a catapult. One day, I shot an emprit bird and grilled it with rice straws in a rice field or farm. That time, I used umbrella spokes as skewers. They're long enough. I also used banana stems to keep the skewers from wobbling. That's it. I seasoned it with salt and found it tasty. Just like that. When I was a kid, I used to bathe in the river, and go fishing for shrimp and fish and then grill them in a farm. I only used salt for them. It is all about knowing how to properly add salt. I just followed the lead. I started to recognize that using salt enhanced the flavor of the dish. Salt serves more than just as a seasoning. It not only adds salty flavor, but when used to season the meat before cooking, it also reduces the moisture level of the meat. So when the meat is cooked, its texture becomes firmer. Traditionally, the lamb is hung from the hook in front of the stall. Meat preparation takes time. The meat is cut, skewered, and cooked on the spot. All based on orders. That's the tradition. For me, the dish never disappoints. Well, this is Jogja. Other than gudeg, people should try this. It's a must. You must try the sate klathak when visiting this city. And it's not a complex dish with a lot of spices and seasonings. Simply the meat. - Correct. - It is just seasoned as needed. But the meat treatment and cooking method are proper. This is surprisingly very good. The bone dish is always very good. The sticky texture of collagen. But sometimes I'm hesitant to eat it because it has to be eaten with my hands. That's the fun part. Like eating chicken wings - Use your hands. - Agreed. The place was nice. As if it's inviting you to come to Jogja and see that it's in a market. It's actually quite catchy. The food itself is good. The satay was grilled right in front of the stall, as was the tengkleng or tongseng and all that stuff. You know, all of the foods are good and very flavorful. - This one is really tasty, though. - Yes. Luckily, we took it. This is still my favorite. It's simple but so good. - We've tried sate kere before. - Yes. - Now we're having sate klathak. - Yes. - What's next tonight? - Do you want to try another satay? I know where you can try a more unique dish. Something different. Tomorrow it is. - Tomorrow? - We're full. - Yes. - We ordered and ate so many. - Okay. - We'll save our tummy for tomorrow. - Tomorrow is fine. - Okay. My father's principle is that only one person cooks the meals. If everyone takes turns cooking, the dish's flavor will be inconsistent. That's my father's cooking principle. Even the grilling technique is different. Because satay can become overly charred, the grilling must be done properly. We must always check the charcoal embers to see if they are too high or too low. It's also important to know when to flip the satay. We might hear the grill sound, using our sense of hearing to check whether it is properly cooked, so we can flip them. If you hear a specific sound of grilled meat and flip it too late or grill it too long, they would be overcooked. They will, trust me. Also, use a low flame. Big flames will easily burn the dishes. If you wait too long to flip the satay, the flavor will change. Salt is extremely crucial because even when we cook various types of dishes such as vegetables and meat, and even add 13 different types of spices to them, without salt, the flavor won't be enhanced. We'll not be able to have the best taste of the dish. In addition to its use as a seasoning, salt has another property that's commonly associated with water retention. For example, food curing processes or anything soaked in salt will become drier as the water level decreases. And this can be explored further. What I would advise here is to memorize the customers' orders. Who orders what, as such. This method will aid in boosting the number of customers. Memorizing that this customer enjoys that dish, that one prefers spicy foods, or that one does not. - Is this milk coffee? - Yes. This one is black. - Black, huh? - Thank you. So what's the deal about this coffee? - These are coffee. - They're… The charcoal replaces the ice cubes, making it hotter. Ice cubes make it colder. This does the opposite. The charcoal makes it hotter. Makes sense. According to the old tradition, it has been used as a kind of detox to improve our health. - Is it hot? - Very hot. What I don't know is whether "joss coffee" got its name - from the sound of dropped charcoal - Because of the sizzling sound… or because drinking it makes you more vigorous. That I'm not sure. It's actually sensational, right? Yes. The first person who came up with the idea might simply wanted to just dunk a hot charcoal into it. Yes, to keep the coffee warm. The charcoal was used to grill the satay. Perhaps after making sate klathak, they came up with the idea of putting charcoal in coffee. Kopi joss is really famous here in Jogja, isn't it? Yes, it is. A very simple angkringan. What a crowd. Well, the idea of angkringan is actually nice, you know. We're sitting here. Maybe the charcoal is for detoxifying the food. Darn, it's a full culinary day. We ate a lot today. And tomorrow we'll be having another round of satay? Satay is our theme. Look at this. We still have a lot on this plate. Skewered and grilled cuisines. Having a cup of coffee after meal is really the best. - It helps you digest, you know. - Pleasure. - There. - Well? Long day? I think this is a nice closure - for the day, right? - For today? Yes. We had a lot of satay dishes. Closed with a glass of coffee. I think we should go back and rest. - We'll explore again tomorrow. - You're right. Yes. Okay. - Let's go. - Nice. Fried grasshopper, the future alternative protein source food that is making headlines around the world, has long been a Java island community cuisine, proving that the key to the future can sometimes be found in the past. Where in the world are we? You said you wanted to try a different satay, didn't you? - Well, here's the place. - Here? Yes. That's the owner. - Welcome! - Hello! Good morning. So what are our plans? What satay will we have? - We'll fry grasshoppers. - What? - Wait? Grasshoppers? - Yes. - Grasshoppers? - Yes. You said we'd have satay. - Can be made satay, no? - Yes. - Just to humor him now. - I can do it. - Fried grasshoppers? - True. - You can do that? - I do. - Show me. - Please follow me. My name is Mulyono. I live in Ngampu, Pacarejo, Semanu, Gunung Kidul. I started hunting grasshoppers in 1996. Yes, until now. I can say that this is my job. I've been doing it for over 20 years. Since before I have children. The eldest is now 21 years old. I started by watching people looking for grasshoppers and then following what they did. I also fried them myself, before peddling them Grasshoppers are tasty, whether grilled, fried or prepared as sambal. It's so simple. They're easy to find and cook. Get and grill them right away. It's tasty It requires a small investment. You only need glue or you can make it yourself. Please wait while I go get the grasshoppers. - Right away? - Yes. Show me then. Here you go. You just fry them this way? No, they should be cleaned before being fried. - Clean them first, then fry them. - Correct. - How did you catch them? - I used glue. I just use a tool like this. We'd just glue the tip. - So you glue the tip? - Yes. - You simply stick it to the grasshopper? - Yes, as simple as that. Could you teach me how? Can we try to catch them? Sure. - Really? - Yes. But you have to show us first, okay? That'll do. I'll teach you from the beginning to the end. - Okay. - Thank you. - Should we go there? - Yes. This way. So we'll look for them here? Yes, no need to walk far. - Are they on the tree or the leaves? - Typically, on both places. - I see. - Yes - Which leaf do they land on? - Teak leaves, usually. They can be found on turi leaves here. - But they are rare during this season. - Okay. - Out of season? - Still can be found, but only a few. Just use this picker? Yes. Just apply glue to the tip and stick it to them. You'll eventually get them. - Do grasshoppers eat these leaves? - Yes, they do. However, they are rare to find now because it's not the season. Only a few, but they are out of our reach. We may have them on two to three meters high. How many you catch in a day? Probably around 300 to 400 grasshoppers. - How many people are needed? - It's just me. You can get that amount by yourself? Wow! Why not simply farm them? It's not possible because the land is relatively dry. Grasshoppers typically live in wet places - to lay their eggs. - Has anyone tried it? I tried once, but it didn't work. I see. - It's not easy. - That much in a day is fantastic. - Not bad. - And the working time? I go hunting from six a.m. to one p.m. - I see. - Only for hunting. I was perplexed at first when we were told to catch grasshoppers. In my mind, hunting for grasshoppers is like catching them by hand. Can you imagine how hard? They'll hop and jump around. I was wondering about the method because I've never seen or met a grasshopper hunter before. It turned out that Mul has his own system. He used a long picker with glue on the tip and stuck it to the grasshoppers. It's easier to catch them than I thought, but when Mul told me he could catch 400 grasshoppers in a day, turned out it wasn't that easy. So I'd say it's a type of expertise. - That one. I got it. - Yes, you got it. - What should I do next? - Just pull it down. It's not going to fall, is it? No, it won't. Here, let me help you. How did you see that? - I see one there. - There. Where is it? - Over there. Just take it down. - She should get it first. - There! - Where else? - There's more on that tree. - Yes, there is. Tap it with the tip. Now, pull it down. See! You got it. Awesome. - Take it now? - Exactly. - Where's it? - Over there! Maybe you prefer that one? - Where? - Look over there. - On that teak tree there. - I think I see one more. - This one? I found it. - Good. Catch it. - Can you do it? - I try. - There's another one. - Yes, you see that. Good, pull it down. - Oh no! - Right on the grasshopper. - Right on the leaf, no? - Yes. Put it over the top. Yes, a little higher. Stick it. Good job! See, you did it. Now take it off. - Ouch! - Need help? - They're many. - Sometimes it stuck on tree. If not… - Where is it? - Up there. - This. - That's the leg. Keep going. Stick it and pull it down. - That's big. - Keep pulling. Once more. Did you catch that? Well, this one. - Is there any more? - Over there. - That's the big one. - Where is it? - This one? - See? It's big. - This way. - I got it. Go catch it. How about you? Pull it! Great job! - Yay! - Excellent. - From below. - You did it. - It's big. - There's another one. - That's big? - It is. - I got this. - See? You can do it. I thought it's going to be hard, but actually very easy. Yes. Very easy. I thought a net would be used to catch them, but it wasn't. Just stick it and catch it if you see one. That's all. You should be experienced and familiar with the habitat. How many people can say, "I caught a grasshopper." Easy way. - Is that all? - I think so. I think it's enough. We get what we need. - A lot! - Not bad. You put them in? - I tied them together with this. - Oh, okay. - Clean them first before fry them, right? - Correct. I can say we caught a lot today. In Gunung Kidul, there were a lot of grasshoppers during grasshopper season. It is now uncommon, though. Only three grasshopper hunters remained. Yes, during the season, many fellow grasshopper hunters are here. However, since it's scarce nowadays, they sought out other opportunities. It's still hot. Cool, isn't it? It has a reddish hue. It looked like lobster, no? - More like shrimp, actually. - Yeah. - The central part is really clean. - I know, right? Even the inside reminds me of shrimp. From its thorax and segments, right? See? I can eat the meat while removing the shell. Yeah, I truly love it. Out of the ordinary. I had eaten a variety of insects in the past, but never grasshoppers. It turned out to be very tasty. Very tasty. I like it. Imagine eating it with rice and sambal. It's very good. We were eating the bite-sized snack. It's actually salty, savory, and slightly sweet. A bit bitter. It's good. When I first looked at the presentation, like in any normal situations, when trying out something new, it would definitely take some getting used to. But since the color turned into shiny red after being cooked, a shiny brownish red color, It actually looked appetizing, you know. And, surprisingly, it was delicious. And the texture, not the flavor, reminds me of bite-sized deep-fried shrimps with crispy and edible shells. It reminds me of that, even if the flavor is different. What food do you think best accompany this dish? - Rice? - This is fine without rice. Serving it with rice would be great, though, because we'd get… the sweetness and softness of rice. But even just like this, if we stir-fry it with garlic, shallot, chili, lime leaf… What of the pairing? A complete set of rice, tofu, and tempeh? It is by itself delicious. Perhaps more like… It can be paired with… - But it's versatile, isn't it? - That's correct. But I personally prefer using lime leaf and lemongrass, - since it's fresher. - Aromatics. Yes, add more aromatic herbs. - Overall, surprisingly, it's quite tasty. - It is. - Yes. - Again, it's tasty as a snack by itself. Especially this part. At least now we know what to eat in case we're stranded on a mountain. - Where there's no food. - On a mountain. We can catch grasshoppers. Well, later on we can go to Gunung Kidul and hunt some grasshoppers. As for me, one day without hunting grasshoppers would be so boring, just staying at home. That's it. I don't have better things to do at home. On the other hand, hunting grasshoppers is so much fun. Subtitle translation by Jieyow