Pots of broth, sate skewers, grilled cheese sandwiches, little fried delicious things. None of our favourite roadside snacks in Bali could exist without the transformative powers of fire and the hot sizzlin' heat of the cooker.
But what's really going on under the grill? How toasty does it get when you're in charge of fanning the flames? What would the world of street food look like if you walked around with thermal vision?