Janet DeNeefe | To Stir with Love

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




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

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

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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

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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.

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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


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