Cooking Satay in Denpasar
by Sam Perez
Under the harsh sodium glow of a streetlamp in Denpasar, a roadside warung stall hums with activity as a vendor flips satay skewers over glowing charcoal. The air is thick with smoke, softening the sharp edges of hanging plastic chairs and the wet asphalt below. On a nearby condiment table, a single stalk of lemongrass rests beside a chipped ceramic jar, its fibrous texture catching the yellow light. A customer’s hand reaches in, fingers stained with chili paste, to adjust a small bottle of sweet soy sauce.
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