Janet DeNeefe | To Stir with Love

'There are so many stories of Ubud waiting to be told.'

Bakso and the Fasting Month!

Posted on June 12th, by janet in Uncategorized. No Comments

Late in the afternoon, village streets across the archipelago become a moveable feast. Above the din of cars, motorbikes, children and the cranking, cooing and raucous sounds of nature, distinctive local music heralds a most comforting message – it’s time to eat. The percussion of knives, spoons, bowls, plates, glasses all become part of a culinary orchestra and as the sun starts to descend it’s on with the show as a chorus line of street vendors appears on the horizon.


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Recipes from the Banda Islands: Nutmeg Fish Soup

Posted on March 1st, by janet in Uncategorized. Comments Off on Recipes from the Banda Islands: Nutmeg Fish Soup

Nutmeg Fish soup

2 tbs oil

4 lemongrass 5 lime leaves

9 red shallots, sliced lengthwise

7 garlic cloves, sliced lengthwise, finely

1-2 mild red chilli, sliced finely

2 cups water


40gms galangal, smashed

10 nutmeg fruit or 10 wild starfruit

1 kg fish such as trevally, snapper, sliced into 5cmx5cm pieces 2 tomatoes, sliced into 8 kemangi or Thai basil, chopped

Heat the oil over a medium flame. Fry the lemongrass with the lime leaves for a minute. Add the red shallots and garlic and fry for 20 seconds, then add the mild chilli. Add the water and bring to the boil and simmer 3 minutes. Then add the nutmeg fruit or wild starfruit or lime juice.… Read More

Recipes from the Banda Islands: Ulang-Ulang

Posted on February 5th, by janet in Uncategorized. Comments Off on Recipes from the Banda Islands: Ulang-Ulang

Gado-gado with local almonds

200gms tuna or makerrel

1 tbs oil (sunflower, safflower )

¼ tsp terasi /shrimp paste (optl)


9 red shallots, finely sliced

1-2 mild red chilli, finely sliced

½ cup kenari or almonds, ground

2 tsp white or raw sugar

  • tbs mild white vinegar
  • medium cucumber, very finely sliced

½ cup mung sprouts (cleaned if possible)

  • cup long beans, shaved in super thin slivers

½ cup carrot, grated

¼ cabbage, finely sliced


Slice the fish into bite-sized chunks approx 5cmx5cm. Heat the oil in a wok and fry the fish until dry. Add the terasi at the end and fry for 2 minutes. Grind the fish until dry with the terasi.… Read More


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