Membakar — to burn/grill/roast/char. The term encompasses all direct-heat cooking: sate over charcoal, ikan bakar in the jepitan, babi guling on the spit, jagung bakar (grilled corn), ketan bakar (grilled sticky rice). The FUEL is the technique — coconut-husk charcoal, wood charcoal, or rice-husk ash produce distinctly different smoke flavours and heat profiles.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 9