Janet DeNeefe | To Stir with Love

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




RECIPE OF THE WEEK: Braised Pork with Kecap Manis

Posted on April 15th, by janet in Food, Recipes. Comments Off on RECIPE OF THE WEEK: Braised Pork with Kecap Manis

Braised Pork with Kecap Manis

This is a Chinese-influenced dish, and the giveaway is the use of kecap manis, the local version of Chinese soy sauce that is thick, sweet and subtly spiced. Kecap manis became prominent on Balinese market shelves in the 1960s and 70s and has remained a favourite ever since. (In fact, all seasonings in bottles are not traditionally Balinese, and some old folk won’t eat these modern flavourings because they don’t like them.)

Today babi kecap is often prepared for major ceremonies such as Galungan, when pork is on the menu partly because it keeps well and can be eaten by families over two days. My sons love it and tend to always overload their plates, resulting in tummy aches the next day.… 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: Black Rice Risotto with Salmon

Posted on March 15th, by janet in Food, Recipes. Comments Off on RECIPE OF THE WEEK: Black Rice Risotto with Salmon

black rice salmon rissotto

1 cup glutinous black rice, soaked overnight
3 tablespoons regular white rice, soaked for 1 hour
600 ml water
4 x 150 g Salmon fillets, skin on
Sea Salt
5 tablespoons butter
4 medium leeks, finely sliced
3 tablespoons seeded mustard
2 tablespoons lime juice
4 Kaffer lime leaves
500 ml chicken stock
Freshly ground black pepper
Vegetable oil
2 tablespoons cream
1 teaspoons greated palm sugar
2 tablespoons fried shallots
Chopped chives, to garnish

Strain the black rice and white rice and combine in a heavy-based saucepan. Add the water and bring the boil. Cook uncovered for 30 minutes, or until the black rice is a soft al dente and the water is absorbed or evaporated (you can add more water if the rice dries out before it is cooked)

Pat the salmon fillets dry.… Read More


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