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
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.
Opor, a dish from central Java, is usually described as a white curry. However this description does not do justice to dishes’ dreamy and alluring flavours of galangal, ginger and lemongrass combined with mild green chillies. For me, opor is the quintessential Javanese dish: subtle, creamy and aromatic. In this modern interpretation I have selected scallops to partner tofu, to create what I think it a supremely elegant curry. It’s the kind of meal to serve your girlfriends for lunch, on a day when you have plenty of time and loads to chat and giggle about – alongside free-flowing bubbly of course!
- 8 scallops
- 1 teaspoon tamarind pulp soaked in 2 tablespoons of water, strained 3 tablespoons oil
- 100 g tofu, cut into a size to match the scallops
- 2 lemongrass stalks, bruised and tied in knots
- 3 salam leaves
- 3 kaffir lime leaves
- 250 ml coconut milk
- 2 tablespoons fried shallots
- 2 teaspoons grated palm sugar
- sea salt
- 3 red shallots, roughly chopped
- 4 garlic cloves
- 2 long green chillies, roughly chopped 2 small green chillies, roughly chopped 3 tablespoons chopped galangal
- 1 tablespoon chopped ginger
- 5 candlenuts
- 3 teaspoons coriander seeds
- 1/2 teaspoon white pepper
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon shrimp paste
Mix the scallops with the tamarind water and set aside.
- 30gm white sugar
- 1⁄4 cup water
- 1 1⁄4 cup coconut milk
- 1 leaf of titanium strength gelatine or 2 teaspoons gelatine 2 fat pieces orange rind, grated
- 1 teaspoon vanilla extract
- 2 pandan leaves, tied together in one knot
- 400ml whipping cream
Place the cream in a large bowl and set aside. Dissolve the sugar with the water over a low flame in a heavy-based saucepan. This will only take a few minutes. Add to the dissolved sugar, the grated orange rind, vanilla, pandan leaves and coconut milk. Over a low flame cook gently for 15 minutes. Meanwhile soak the gelatine leaf in cold water for 5 minutes or until softened.
In keeping with Hindu dietary restrictions, beef is seldom served in a Balinese household. That doesn’t mean it’s forbidden though! Meat in Bali, is always cooked with a pile of fresh spices that tenderize, preserve, uplift and nurture. It’s also about aiding digestion and a dash of tamarind, a few sprightly gingers and lemongrass will always help that process.
This recipe is a Balinese version of rendang and spotlights the acclaimed trio of galangal, turmeric and ginger, that constantly feature in Indonesian cooking. It has all the virtues of a slow-cooked stew; comforting, full of flavour, tender and deeply aromatic. It is also a joy to cook as the aroma that floats around the house, while the curry is simmering in the pot, is glorious.
Black rice pudding is one of Bali’s most famous desserts that, once upon a time, used to feature on the breakfast menu of most simple guesthouses around the island. Traditionally served as an in-between snack, it’s glossy blackness and almost chocolatey flavour makes it both intriguing and alluring. Mornings or afternoons, you can usually find black rice pudding on sale at simple food stalls at local markets, along with other syrupy porridge-like treats. These comforting dishes are the domain of mothers and grandmas who are the experts of all that is “sugar and spice and everything nice.”
My sister-in-law, Karsi, taught me how to make Black rice pudding and walked me through the subtleties of achieving the perfect flavour and consistency.
You Are The Sunshine Of My Life
That’s Why I’ll Always Stay Around
You Are The Apple Of My Eye
Forever You’ll Stay In My Heart
Breakfast at the Four Seasons in Jakarta, the morning after the Jakarta Post 25th anniversary celebration with the effects of a few too many “sherbets” making me feel a little under par (don’t you just love parties).
The smooth sounds of The Ireng Maulana band playing “You are the sunshine of my life” still humming in my ears. I was looking for a soft tender meal to start the day; one that would bring me back to the land of rosy cheeks and boundless energy. … Read More