In Reply to: bambu sate blocks recipe? posted by syb on Thursday, 13. January 2011 at 11:58 Bali Time:
I chop the blocks up and put in saucepan with 150ml of water and around about a tablespoon (or not quite) of ketchap manis. Cook stirring until smooth. I remove a third of it to serve warm with the sates, and use the other two thirds to coat and marinate sates. Another marinade that we do at the same time is combining Balinese curry powder with ketchap manis, lime juice and oil. Then we put them on the homemade sate cooker that we brought back along with some corn. Yum!