Janet DeNeefe | To Stir with Love
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
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
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
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
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