Street BBQ “Balinese” Satay Rub
Destination: Bali, Indonesia
The vibe: whether on foot, travelling via tuk tuk or zipping through the crowd clumsily on the back of your first scooter, the Balinese backstreet BBQs are definitely worth stopping for. Anything and everything on skewers, over open flame, cooked to order. We’ve never stopped at just one. They’re too good.
Imagine: sizzling satay with a hint of smoke and heat, eaten in shorts, singlet and a bike helmet.
The Street BBQ take: after countless trips back to our favourite Balinese vendors, we reckon we’ve nailed it: traditional Balinese satay flavours of peanut and garlic with a reassuring chilli kick at the end.
Best way to use: sprinkle liberally over chicken or pork neck skewers, prawns or whole fish. For an even better result, massage into the meat to rehydrate the spices. Can also be used as a table-side seasoning after cooking.
Explore. Experience. Enjoy.
How To Use
Sprinkle liberally over meat before cooking, for a better result massage into the meat to rehydrate the spices.
- Chicken skewers
- Pork neck skewers
- Whole fish