Bali's version of satay differs from what we're used to in Singapore in several ways; squares of meat coated in soy sauce and lime juice are used and these tend to be chewier than what we are familiar with back home. The meat is marinated in a Banjar-style spice paste made from a blend of chillies, coriander seeds, garlic, ginger and tomato before hitting the charcoal grill for that smoky finish we all look for in a good satay. We found our pork satay to be tasty enough, but what blew our minds was the accompanying sambal ketjap, a thoroughly addictive sweet and spicy sauce made from cut chilli padi and kecap manis that we used on everything we ordered.

Taste: 3.5/5