Sate Kambing Sor Talok — Restaurant in Bantul Regency

One of the tastiest satay in town, it's delicious and worth it for its price. You will be charge for 45 thousand rupiah for a portion of satay or tongseng, that'll include a portion of rice and also a drink. Very worth it for a big portion of the meat, I barely eat everything that served and my table. For the records, I eat there with my family that consist of 4 members, my Mother and little brother are not capable to eat up their portion, so me and my Father are finishing all up. After eating, I almost cannot breath because of my full stomach, luckily I survived, lol. I come there by 8 pm and the place are quite empty, so our order are come pretty quick and doesn't have to wait for a long time. Also, the taste of their satay and tongseng are quite remarkable, their tends to be a balance between sweet and salty. You can ask the man who cook to adds some sweet soy sauce if you like your meal to be more sweet. The meat are also quite big enough to chew with a spoonful of rice, oh and you must not forget to eat it with the sliced cabbage they provided, it's completing the whole meal. Overall, i'm quite happy for my eating...

Came here often. William Wongso ever said, this satay probably is the best satay in SE Asia. A bit exagerated tho, but so far I understand what he was referring. For you who believe sate kambing is best suit with sambal kecap, then this place is for you. They serve klatak-style satay with sambal kecap instead of savory sauce. The portion is so generous, big chunk of tender-and-juicy meat. Oh, dont forget to try its tengkleng and tongseng, man it's so tender as if the meat is melted in your mouth. A bit crowded in lunch time, try to come earlier at 11am, you may get the best spot with a view of paddy rice field....

Menyebut Sor Talok sebagai olahan kambing yang enak sebenarnya tak memberikan dimensi yang tepat. Enak merupakan perkara rasa, tapi olahan sate klatak, gulai, dan tengklengnya lebih kompleks daripada itu.

Sate klataknya diolah dengan benar. Artinya paduan antara bumbu bawang putih dan kaldu gulenya saling menguatkan. Kambingnya sendiri sudah enak, hanya perlu merica saja, tapi ketika ditambah kuah kaldu dan kecap kental, ia berubah menjadi hidangan yang benar-benar memukau.

Lidah kita akan disapa rasa manis dari kecap, lalu gurih dari daging, kemudian sedikit pedas dari lada, hingga lengkap dengan rasa asin tipis dari gulai. Jika ini semua dipadu dengan nasi panas yang tanak, aduhai sempurnanya.

Jika kamu cukup konservatif, bisa ditambah kol, cabe rawit, bawang merah mentah, dan tomat segar sebagai tambahan. Tentu rasa dagingnya akan tenggelam di antara kesegaran sayuran tadi. Tapi justru itu yang membuat sor talok demikian berbeda dengan olahan kambing lain di kancah per satean jogja.

Saya pribadi sebenarnya penggemar berat gule kambing Sor Talok. Daging yang dipakai adalah bagian dekat tulang, sepert rusuk atau kaki, tapi sesudah dimasak lebih dari delapan jam, segalanya menjadi lembut, lepas tulang saat digigit. Indah belaka.

Tentu harganya lumayan mahal, 40-50rb per orang. Tapi saya kira ia sepadan. Daging kambing muda, bahan yang segar, membuat Sor Talok layak menjadi destinasi pangan di Selatan Yogya. Ingat untuk datang lebih awal, karena lepas pukul 2 siang, biasanya seluruh menu telah raib...