Janet DeNeefe | To Stir with Love

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 | Chargrilled squid

Posted on January 17th, by janet in Food, Recipes, Written Articles. Comments Off on RECIPE OF THE WEEK | Chargrilled squid

This is one of the many barbecued dishes that are served by the sea at Jimbaran. In what was formally a rustic coastal eating place dotted with simple grass huts, there are now hundreds of bamboo tables and chairs perched on the sand, and tonnes of seafood being served, from prawns to lobster and snapper to squid, for eager tourists. The secret at Jimbaran is cooking the seafood over coconut husks for a delectable smokiness, and the moist heat of the husks creates tender meat with glazed and burnished skin without dryness. If you are flying into Denpasar at night, the smoke from the barbecues at Jimbaran bay looks like an enormous bushfire.

Read More

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.

Read More


Follow

Get every new post delivered to your Inbox

Join other followers: