Janet DeNeefe | To Stir with Love

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




Fish in Tomato and Lemongrass Sauce (Ikan Mekuah)

Posted on November 6th, by janet in Uncategorized. No Comments

Fresh Fish Indus
This is an elegant dish that celebrates the flavours of fresh fish, tomato and lemongrass – and torch ginger if it is available. A favourite in my cooking classes, it has a relatively simple method with most of the work being in the spice paste – after making that, the rest is quick. I have made the dish with salmon, Spanish mackerel, flake, mixed seafood and chicken, and even added tofu, and have never been disappointed. The delicate sauce of tomato and coconut milk is a refreshing alternative to the usual turmeric-laced curries.

3 tablespoons vegetable oil
2 lemongrass stalks, bruised and tied together in a loose knot
1 torch ginger shoot about 15 cm long, bruised (if available)
2 salam leaves
3 kaffir lime leaves
500 g firm fish fillets, such as Spanish mackerel, cut into bite-sized chunks
sea salt
250–375 ml light coconut milk
2 teaspoons wet tamarind pulp dissolved by hand in 3 tablespoons water, strained
1 tablespoon fried shallots, plus extra to garnish
steamed rice, to serve (page 74)

Spice paste
3 candlenuts
3 teaspoons coriander seeds
3 red shallots, roughly chopped
5 garlic cloves
5 long red chillies, seeded and roughly chopped
2 small red chillies, roughly chopped
1 thumb of galangal, roughly chopped
1 torch ginger shoot about 15 cm long, roughly chopped (if available)
1 large or 2 small lemongrass stalks, white part only, roughly chopped
2–3 medium tomatoes, roughly chopped
slice of shrimp paste equivalent to ½ teaspoon
1 tablespoon grated palm sugar

Pound the spice paste ingredients to a smooth paste in a large mortar, or blitz in a blender or food processor.… Read More

RECIPE OF THE WEEK: Jackfruit curry (Jukut nangka)

Posted on October 2nd, by janet in Uncategorized. No Comments

Jackfruit curry is commonly served at ceremonies because it lasts a few days, but unlike some other ceremonial dishes, this is also everyday fare. Slow-simmered with spices, the jackfruit develops a soft, chewy texture not unlike tender beef. The optional addition of slaked or hydrated lime (calcium hydroxide), which may seem unusual but is a traditional ingredient, and it is also a feature of Indian and Latin American cooking, gives the curry a distinctive pinkish glow while adding a dose of calcium. Jackfruit can be found at Asian grocers, but if unavailable you can experiment with choko or green papaya. Canned jackfruit just won’t be the same.

1 kg piece green jackfruit
1 teaspoon slaked or hydrated lime (calcium hydroxide) mixed
with 1 litre water (optional)
3 tablespoons vegetable oil
4 tablespoons
Base Genep (page 4)
3 salam leaves
3 kaffir lime leaves
2 lemongrass stalks, bruised and tied together in a loose knot
200 g pork bones or 1 –2 chicken thighs on the bone (optional)
1 litre water, extra
2 tablespoons grated palm sugar
sea salt
3 tablespoons coconut milk (optional)
fried shallots, to garnish

Wear gloves to prepare the jackfruit to avoid being covered in the rubbery liquid that seeps out.… Read More

Suna-Cekoh and Base Wangen Recipe

Posted on September 13th, by janet in Uncategorized. No Comments

bali spices

 

Garlic and kencur paste (Suna-cekoh)

Suna-cekoh consists of four main ingredients – garlic and kencur are the primary components, combined with turmeric and candlenuts. You can also add a pinch of Base Wangen  (page 9) if you love peppery flavours. The intense, vibrant yellow paste has the most alluring, unusual fragrance. A small amount works wonders in peanut sauce and adds an element of luxury to vegetables, soy products and meat, especially chicken. Simmered with coconut milk and extra aromatics, it forms a divine glossy sauce to make you purr. At Casa Luna, we make the paste every morning and add it to many dishes on the menu to add extra flavour and a distinct aroma.… Read More


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