Janet DeNeefe | To Stir with Love

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




Happy Straya Day!

Posted on January 26th, by janet in Uncategorized. Comments Off on Happy Straya Day!

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. Comments Off on Black-rice risotto with Salmon

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

Fish in Tomato and Lemongrass Sauce (Ikan Mekuah)

Posted on November 6th, by janet in Uncategorized. Comments Off on Fish in Tomato and Lemongrass Sauce (Ikan Mekuah)

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


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