Janet DeNeefe | To Stir with Love

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

Food as Medicine Spice Tour

Posted on April 3rd, by janet in Culture, Food, People, Press, Uncategorized. Comments Off on Food as Medicine Spice Tour

25 Nov-3 Dec

Early Bird Ends 31 Aug

Janet Banda Trip

 

It’s the year of the humble nutmeg and the Banda Islands. Join me on a cruise to the legendary spice islands and the island of Banda Neira and Run, inhaling history that changed the world, in between glorious Indonesian meals, trekking, snorkelling, swimming, and simply relaxing on pristine waters. Early bird special prices of AUD 3,900 ends 30 Aug. Deposit required. Contact pa@janetdeneefe.com for more information.

 … Read More

RECIPE OF THE WEEK | Javanese tofu and scallop curry (Opor tahu dan scallops)

Posted on January 25th, by janet in Food, Recipes, Written Articles. Comments Off on RECIPE OF THE WEEK | Javanese tofu and scallop curry (Opor tahu dan scallops)

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!

Javanese-tofu_blog

  • 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

SPICE PASTE

  • 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.


Read More

RECIPE OF THE WEEK | Coconut Pannacotta

Posted on November 6th, by janet in Written Articles. Comments Off on RECIPE OF THE WEEK | Coconut Pannacotta

Coconut-Pannacotta_blog

  • 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.

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RECIPE OF THE WEEK | Balinese Beef Rendang – Rendang Sapi

Posted on October 24th, by janet in Food, Recipes, Written Articles. Comments Off on RECIPE OF THE WEEK | Balinese Beef Rendang – Rendang Sapi

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.

Beef-Rendang_blog

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.

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RECIPE OF THE WEEK | Black-rice pudding – Bubur injin

Posted on October 15th, by janet in Food, Recipes, Written Articles. Comments Off on RECIPE OF THE WEEK | Black-rice pudding – Bubur injin

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.”

Black-Rice-Pudding_web

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.

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Curry

Posted on August 30th, by janet in Culture, Food, Written Articles. Comments Off on Curry

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

Stevie Wonder.

 

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


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