Janet DeNeefe | To Stir with Love

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




RECIPE OF THE MONTH: Balinese-style Paella

Posted on June 15th, by janet in Food, Press, Press & Media, Recipes. 1 Comment

 

Paella

 

So here it is! Casa Luna’s signature dish, which was inspired by – you guessed it – a trip to
Spain. I devoured paella nearly every day when I visited in 1991, and in Madrid in the
midst of probably my tenth version, I had an epiphany, or rather one of those ‘what’s all
the fuss about this dish’ moments, and realised I could create a superb Balinese paella
adding a little mystique of the spice islands.

Our paella is an elegant celebration of seafood as well as a meeting of Bali and the
Mediterranean – the flash of the flamenco is introduced to the shimmer of the legong,
Bali’s famous traditional dance.… Read More

Bali The Food of My Island Home – Second Edition just released!

Posted on May 24th, by janet in Media Release, Press, Press & Media. 3 comments

Book_Cover_Bali

On the table before me lies my favourite Balinese meal: nasi campur, a serve of freshly
steamed rice topped with small helpings of delicious things. There is braised tempeh,
gently spiced smoked sardines, wok-fried water spinach with a scattering of sliced chillies,
amber-tinged chicken, warm sprouts and green amaranth tossed in peanut sauce, plus
fried sambal – which I simply can’t live without. Just a spoonful of each alongside the rice
is enough to satisfy the stomach and enliven the tastebuds.

Nasi campur is in fact nothing out of the ordinary, but simply the nourishing daily fare
that is prepared in every home, food stall and market in every Balinese village.… Read More

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


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