Janet DeNeefe | To Stir with Love

Category: Uncategorized

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

RECIPE OF THE WEEK: The Complete Spice Mix (Base Genep)

Posted on August 30th, by janet in Uncategorized. No Comments

pastes36906

 

 

 

 

Base genep is a multi-layered spice paste that appears in many Balinese dishes, from elaborate ceremonial foods to everyday fare. It contains all the spices that are precious to the Balinese, and virtually every ingredient is armed with healing properties.

I admit, the list is a bit daunting, but put on some groovy music, pour yourself a glass of wine and plough forth with a smile on your face. You’ll see the paste is not difficult to make – on the contrary, it is even therapeutic and uplifting (cooking is as much about feeding the soul as it is about filling the tummy).

Grind the candlenuts, peppercorns, coriander seeds, cloves and sesame seeds to a powder in a large mortar.… Read More

Coconut Rice Recipes

Posted on August 16th, by janet in Uncategorized. Comments Off on Coconut Rice Recipes

nasiiii

Coconut Red Rice (Nasi Merah Mesanten)

This is based on a Sri Lankan milk rice that I tasted in Galle a few years ago. It is not unlike Nasi Uduk (page 78) except for the obvious difference of the grain and the fact that it is set to cool in a dish and served cut into diamonds. Red rice is wonderfully nutty and chewy and the addition of coconut milk adds a lovely creamy touch. Like brown rice, red rice is brimming with goodness and is perfect to serve to your vegetarian friends. This is especially delicious with soupy stews and creamy curries.

2 cups red rice, soaked for 30 minutes
2 pandan leaves, tied together in a loose knot
3 salam leaves
400 ml coconut milk, plus 3 tablespoons extra sea salt

Strain the rice and put it into a large heavy-based saucepan with the pandan and salam leaves.

Read More

RECIPE OF THE WEEK: Coconut Pannacottas

Posted on August 2nd, by janet in Uncategorized. 1 Comment

Elegant, ivory white and melt in the mouth, this sublime treat is a blend of coconut and pandan – Asia’s classic dessert duo – tinged with the seductive surprise of orange. There is just enough gelatine to make the pannacottas voluptuous and not too firm (but if you live in the tropics as I do, you might need to add more). I love these served with a drizzle of palm-sugar syrup, but I also sometimes serve them topped with a spoonful of Black Rice Pudding (page 208) for a dramatic colour contrast. Either way, it is a dessert you almost have to dress up for!

The pannacottas set overnight so you need to begin this recipe a day ahead.… Read More

All the ways to enjoy coconut in Bali

Posted on July 18th, by janet in Uncategorized. Comments Off on All the ways to enjoy coconut in Bali

Coconut
Coconut, grated In Bali, fresh coconut is always the starting point for recipes featuring coconut – whether it is grated or in the form of coconut milk. A coconut is split open and the flesh is priced out from the shell. The pieces are either left raw or roasted over a flame before being grated to add to salads or to use to make coconut milk. Away from the tropics, frozen pre-grated coconut is acceptable in recipes that call for grated coconut and can be found at Asian grocers. However, in recipes calling for fresh coconut to be roasted, it is best to seek out the real thing. Coconut milk Making coconut milk from grated coconut is a simple process that involves mixing the coconut with water and wringing it out to produce milk.… Read More

Food as Medicine Spice Tour

Posted on April 3rd, by janet in Culture, Food, People, Press, Uncategorized. Comments Off on Food as Medicine Spice Tour

25 Nov-3 Dec

Early Bird Ends 31 Aug

Janet Banda Trip

 

It’s the year of the humble nutmeg and the Banda Islands. Join me on a cruise to the legendary spice islands and the island of Banda Neira and Run, inhaling history that changed the world, in between glorious Indonesian meals, trekking, snorkelling, swimming, and simply relaxing on pristine waters. Early bird special prices of AUD 3,900 ends 30 Aug. Deposit required. Contact pa@janetdeneefe.com for more information.

 … Read More

RECIPE OF THE WEEK: Chargrilled Squid

Posted on February 22nd, by janet in Food, Recipes, Uncategorized. 1 Comment

chargrilled squid

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


This is one of the many barbecued dishes that are served by the sea at Jimbaran. In what
was formally a rustic coastal eating place dotted with simple grass huts, there are now
hundreds of bamboo tables and chairs perched on the sand, and tonnes of seafood being
served, from prawns to lobster and snapper to squid, for eager tourists. The secret at
Jimbaran is cooking the seafood over coconut husks for a delectable smokiness, and the
moist heat of the husks creates tender meat with glazed and burnished skin without
dryness. If you are flying into Denpasar at night, the smoke from the barbecues at
Jimbaran bay looks like an enormous bushfire.… Read More

Bakmi Mania

Posted on November 10th, by janet in Uncategorized. 3 comments

I’m crazy about mie. Not mie as in me but mie as in Bakmi. I confess I am not an expert and I only like bakmi ayam, but, hey, that’s ok. I can think of worse addictions.

The secret is in the unctuous, full-flavoured, sweetly meaty, slow-brewed chicken stock . Then there is the quality of the noodles. Homemade are best and they should be not too fat, not too slender, somewhere between Hong Kong and Udon, and cooked al-soft-dente.  From what I have seen, most mie sellers have the stock on a constant roll so the flavour intensifies into golden, brothy, velvety heaven.

Bakmi Roxy, in Cikini Raya, is a favourite and with a punchy name like that, how can you go wrong?… Read More


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