Janet DeNeefe | To Stir with Love

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




Recipes from the Banda Islands: Ulang-Ulang

Posted on February 5th, by janet in Uncategorized. No Comments

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

Happy Straya Day!

Posted on January 26th, by janet in Uncategorized. No Comments

Happy Straya Day!

I’m thrilled to be one among many Australians with a passion for Indonesia and its people. It’s been my home for more than 30 years. Visit Australia Unlimited to learn about those who are making difference here in Indonesia.

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Black-rice risotto with Salmon

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

salmon + Rissotto 2018 xsThis is a totally unorthodox but delicious and interesting way of serving black rice. In Bali, black rice is normally eaten as a sweet snack in the morning or afternoon, but, in this case I have matched the nutty chewiness of the rice with the full-bodied flavour of salmon – the salmon gloriously coral against the midnight black of the grain. (In fact, I have mixed the black rice with a little white rice as we do with rice pudding, to create a more complex and interesting flavour and texture.) Beyond visuals, there is the added bonus of omega-3 oils in the salmon and vital minerals in the black rice. Serves 4.… Read More


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