Janet DeNeefe | To Stir with Love

Category: Uncategorized

All the ways to enjoy coconut in Bali

Posted on July 18th, by janet in Uncategorized. No Comments

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

Janet Banda Trip

 

Ambon – Lease Islands – Banda – Ambon

Discover the Indonesian Spice Islands with all of your senses. Your senses of smell, taste and adventure will all be peaked to the max on this all-inclusive, eight-day culinary tour and exploration of the tiny islands that shaped a whole world of flavour.

Every day you can look forward to engaging encounters while visiting the many islands on our route. On these embarkations, you will tour markets with Australian-born, Balinese culinary expert, Janet DeNeefe, and her team. You will smell, touch, taste and learn about the spices that first intoxicated traders throughout the new world, while meeting the local people and witnessing the culture of these little-known corners of the Earth.

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RECIPE OF THE WEEK: Chargrilled Squid

Posted on February 22nd, by janet in Food, Recipes, Uncategorized. Comments Off on RECIPE OF THE WEEK: Chargrilled Squid

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. 2 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

The Ubud Organic Movement

Posted on October 10th, by janet in Culture, Food, People, Recipes, Uncategorized, Written Articles. 1 Comment

Never before has the word “organic” been more powerful in Ubud. Now a raw, vegan, fresh food destination, Ubud is spearheading the global “green” phenomena with world-class establishments dishing up their own versions of all that is healthy, chemical-free and locally grown.

Bali Buda has been serving vegetarian food for as long as I remember and have been a force behind the island-wide organic movement. They have so many tasty favourites, a range of gluten-free, raw cakes, breads and a health-food store alongside. If you are seeking anything organic, this is where you will find it.

Established in 2011, Alchemy is one of Bali’s first raw, vegan cafés. Salads bowls are the mainstay and are piled high in generous mountains of goodness alongside other hearty raw fare and smoothies in every colour.… Read More

Loving Mie!

Posted on January 15th, by janet in Uncategorized. 2 comments

I guess it’s because it’s lunchtime and I’m hungry that I’m dreaming of Mie. Not me as in me, but Mie as in noodles. Fat, soft, slurpy, deeply chicken-broth fragrant, Jakarta-style noodles. Now everyone has their favourite and feel free to overload my inbox with suggestions. When you love noodles, what to do! But I love Bakmi Roxy in Cikini, or maybe it’s the name I love (Whatever happened to Bryan Ferry?)

Bakmi Roxy noodle house

Bakmi Roxy noodle house

The meat really has to be chicken and simmered in a slow-brewed chicken stock. And when I say chicken, it has to be dark, moist, super-tasty thigh.

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And it should be chunky, with attitude. A memorable thigh-rich journey.… Read More

Fish in Banana Leaves

Posted on September 19th, by janet in Uncategorized. Comments Off on Fish in Banana Leaves

Pepes Ikan

Pepesan ikan
Grilled fish in banana leaves

Indonesians are masters at cooking fish. This photo was taken in Aceh where they are privy to an enormous variety of fish from teeny thread fish to all types of mackerel, mahi-mahi, shark and so on. Sardines, frigate tuna and Spanish mackerel are the main fish used for pepesan ikan, but you can experiment with any firm fish. Or try it with salmon – it’s to die for! In lieu of banana leaves, wrap it in baking paper followed by an outer layer of foil. And instead of grilling or steaming, the fish can also be baked in the oven.

Spice paste:
3 red shallots or 1/4 onion, roughly chopped
6 garlic gloves
4 long red chillies, seeds discarded and roughly chopped
2 small red chillies, chopped
2 lemongrass stalks, roughly chopped
2 tablespoons chopped galangal
3 teaspoons chopped fresh turmeric
2 teaspoons chopped ginger
2 tomatoes, roughly chopped
3 candlenuts
1/2 teaspoon shrimp paste
2 teaspoons tamarind pulp, soaked in 3 tablespoons of water and strained
2 teaspoons coriander seeds
1 tablespoon grated palm sugar

600 g firm fish fillets, cut into short, fat fingers of roughly 2 x 4 cm
2 tablespoons oil
4 kaffir lime leaves, rolled into a bundle and finely shredded
2 tablespoons fried shallots
1–2 teaspoons sea salt
banana leaves
salam leaves

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

Hunting Catfish in Jogjakarta

Posted on March 30th, by janet in Culture, Food, People, Portfolio, Recipes, Uncategorized, Written Articles. Comments Off on Hunting Catfish in Jogjakarta

I am in a taxi driving through the back streets of Jogjakarta past candy-coloured houses, warungs fringed with sunsilk satchets flapping in the sun, free-range goats grazing on dirt, grandpas chatting on rickety bamboo chairs, head-scarfed school girls and rice-fields.

Mangut Mbah MartoRead More

A Thirst for Balinese Coffee

Posted on February 28th, by janet in Uncategorized. Comments Off on A Thirst for Balinese Coffee
Balinese Coffee

Balinese Coffee

It’s no secret that I love Balinese coffee and for nearly thirty years my day has began with a strong cup of it. A heaped teaspoon of ground coffee topped with boiling hot water, tubruk-style, is the way I like it. While the global thirst for coffee is brewing out of control, a cup of Bali’s deeply aromatic and richly flavoured single origin beans is more satisfying to me than any latte-arty frothy concoction. Most Balinese I know start their day with it: strong, hot, sweet and black, maybe served with fried bananas or jaja kukus, sticky rice cakes.

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Martabak Telor

Posted on December 8th, by janet in Culture, Food, Recipes, Uncategorized. Comments Off on Martabak Telor

Martabak Telor is a supremely delicious snack of Arab-Indian origins. Think paper-thin pastry meets omelette and there you have martabak telor.

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