Kuah Jukut Gedang (Balinese Green Papaya Curry)

I love Monday! Since my restaurant opened, my day off shifts to Sunday Monday. I spent the Sundays following where the kids would take me and just indulging on their company. Monday morning after sending the big kids off too school I got to cook whatever I please, for my self, which is generally something super spicy!!! Letting my self experiment on food from my childhood memories with the extra fusion of different method from different countries is so much fun and “Full”filling 🙂

Today I did “Kuah Jukut Gedang” (Green Papaya Curry), I actually ate five times today. I would eat more if there is any left. Even better my dad who is very picky with his food (trust me, he is super picky!) ate them for lunch and dinner. Totally forgotten to take photo, so will have to do this dish again soon 🙂

I understand green papaya can be hard to find in some areas, no need to stress, you can substitute green papaya with chokos or potatoes instead.

This recipe serves up to 8 people

What you need:

1 medium papaya (1-1.5 kg)

1 stalk of lemongrass

4-5 salam leaves (Indonesian bay leaves, but you can use just bay leaves)

3 Kaffir lime leaves

2 cups of water

Salt

Spice paste:

You can reduce the number of chillies from this recipe to suit your spicy taste

4 long red chillies

5 bird’s eye chillies

1 tsp coriander seeds

1 table spoon of ground camperia galangal (kencur) – this is the golden key to Indonesian cooking. White lotus Asian shop at Kingsford, Sydney, sold them dried. The closer substitutes is chasew nuts (I know, its totally unrealated, chasew nuts and galangal, but trust me, it does the trick)

2 table spoons of fresh chopped turmeric
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3 table spoons of fresh chopped galangal

7 Shallots (small Asian onion), peeled and sliced

4 garlic cloves, peeled and sliced

1 tsp black pepper corn

1 tsp white pepper corn

1 tsp roasted shrimp paste (optional)

3 table spoons of coconut oil or olive oil or whatever cooking oil you have available

 

Method:

Combine and ground all the spice mix in mortal and pestle. If you don’t have one, you can use the food processor. Set aside. Peeled the papaya, remove the seed and rinsed. I prefer to wear gloves when I do this as green papaya has this sticky sap that leaves dark stain on your hand and make it itch (for me anyway). Cut them in chunk, say 4-5 cms.

Heat 3 table spoons of oil in a wok then fry the spice mix until fragrant. Bruised the lemongrass and tie it in knot and throw in with the spice mix. Add the salam leaves, kaffir lime leaves and the cut papayas, combined. Add water and bring to boil. Reduce heat and season with salt or light soy sauce. Simmer until papaya is tender.

Serve hot with steamed rice and fried shallots

Enjoy cooking and I really do hope that you will enjoy it as much as I did! J

Love,

Jules

 

 

Mothers Day 2014

mothers day function BSM 2014Spoil your mum on Mothers day at Balinese Spice Magic, with a feast, entertainment and heaps of Bali Spirit.

Set menu $40 per person with entertainment.

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Dinner open from 5.30 pm – Soulful acapella by Glamma Rays

NOW OPEN: Balinese Spice Magic Restaurant & Catering Wollongong

10157311_661511677219976_5978758438824079899_nBalinese Spice Magic Restaurant and Catering will open its door on the 23rd of April 2014 from 6pm. We offer an amazing menu of traditional Balinese food at our fully licensed venue in the heart of Wollongong. We welcome everyone to come and enjoy the taste, smell, sound, feeling, and sight of Bali at the new Balinese Spice Magic Restaurant located at 130 Keira Street Wollongong. For all queries please contact Balinese Spice Magic Restaurant & Catering Phone:(02) 4227 1033

Opening hours:
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Dinner:  Tuesday to Thursday 5:30pm – 9:30pm
Dinner:  Friday and Saturday 5:30pm – 11.00pm

Hello to an exciting 2014

Dwipa Kitchen is opening its restaurant “Balinese Spice Magic” at the end of March 2014! I will keep you posted on the actual opening date asap 🙂

First of all, I would like to wish you a Happy New Year and Happy Year of the horse!!!       My apologies for neglecting my blog the last few months, I have a really deep concern that I lost my English! Dwipa Kitchen house hold have been blessed with the addition of a beautiful, healthy and content baby boy in September 2013. I have been very content doing mummy duties for my three children as well as learning as much as I can about more and more authentic Balinese cooking from my parents during their three months visit in Australia.

My learning experience has been re-living my childhood as my parents insist that “I have thought you that before!!!” …that certainly not how I remembered it but in a way that is sort of true 🙂 As a child I remembered how I hate peeling onions, harvesting spices and grinding them. I much preferred be the boy, the son that my parents never had and do boys thing! Hunting for frog, bees, eels (Small Asian eels), dragon fly for meals and work at the car wash.

Funny enough, all those training (miseries) that my parents put me through is what I truly enjoyed this days. I love harvesting fresh spices and love love love the smells from the freshly ground spices. Still not fancy peeling onion, but lucky enough I can delegate that duty these days 😉

This week I have been working on my recipes and menu for the restaurant and very looking forward to share my improved recipes and cooking with you all. Thank you for your patient and for your support to me and Dwipa Kitchen.
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Much love to you all 🙂

Jules Mitry

 

 

Dwipa Kitchen’s gift cards are now available

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Jules’ Corn Fritter

One snack that I always miss from home (Bali) is perkedel jagung (corn fritter). Especially now that I am in my last trimester of pregnancy, I found that I crave the taste of home (market food) even more.

If you are looking for yummy snacks for you and family or your visitor, give this recipe a go 🙂 Like always, feel free to change, add or take out from this recipe and turn them into what suit you. Enjoy cooking and tasting!

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Corn Fritter aka Perkedel Jagung
Serves 6
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 fresh corn cobs
  2. 2 spring onions, finely chopped
  3. 1 table spoons of grated (or mashed) fresh turmeric, if you only have the powdered one, use only one teaspoon.
  4. 2 table spoons finely chopped coriander stems and roots
  5. 2 cloves of garlic, crushed
  6. 2 bullet chillies (optional), finely chopped
  7. 2 eggs, beaten
  8. 1 table spoons light soy sauce combine with one table spoon of sliced coconut sugar
  9. 2 table spoons of corn flour
  10. 3 table spoons of oil for frying
Instructions
  1. Peel the husk from the corn and remove the corn and all the fine strands. Using a sharp knife, cut downwards along the length of the cobs to remove the kernels, discard the cob.
  2. In a bowl, combine the corn, spring onions, coriander, garlic, chillies, corn flour, eggs, light soy sauce and coconut sugar mixture and mix well with a wooden spoon until well combined.
  3. Heat the oil in a heavy based frying pan over medium heat.
  4. Drop in table spoonful of the mixture and cook until underside is golden. Turn the fritter and cook them for further 30 seconds or so.
  5. Serve hot or warm with sweet chilli sauce or your other favourite dipping sauce 🙂
Balinese Spice Magic http://balinesespicemagic.com.au/
 

 

I love turmeric

turmericAs the weather changes into cooler season, gardener around NSW like me has to witness our turmeric plants hibernating 🙁 Turmeric is one of those super plants that I can not live without. http://turmerichealthbenefits.org/ has a great cover on why turmeric is great for us. If you have one or few plants in your garden, no need to do much, It will slowly come back up again in mid Spring.  I have started harvesting the leaves and keeping them in freezer for when I need them. The roots will not last long in this household.

I use the leaves in some of my curries, especially rendang and I use it to wrap my meat, fish, chicken and veggies to be grill, steamed or baked. The flavour and aroma it add to the food is just amazing! Tumeric flower is also my favourite. I add it in my stir frys or make them into sambals….. yummm!!!!

The roots, well…most of you probably are champions at using turmeric in your curries. Have you tried to add it into your sweets, rice or turning it into a healthy and yummy drinks? For my love of turmeric, I will dedicate the next couple of month in making, testing and giving some recipes on what can we do with turmeric, stay tuned 🙂
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Warm welcome to Dwipa Kitchen’s Site and blog :)

What a perfect day to launch this fully operating website!

Gazillions thank you is not even near good enough to express our thanks to Cullen Bowels and Fransiska Adi Susanto for their amazing technical and creative works and making this website and blog actually running :). Bharoto Yekti and Aprina Murwati for their artistic support, Matt Loft for photos, my amazing Dwipa Kitchen team for your never ending support and my most amazing pillars and inspirations Will, Mahuni and Louie.

For our followers and fans out there, please leave comments and feedbacks regarding our products, services and recipes. We are a young business yet and we are here to continually learning our ways to provide the best product and services for you!

Enjoy your first browse and keep your peeks for Dwipa Kitchen’s recipe!
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Have a great day everyone 🙂

Jules Mitry

 

Beef Rendang Recipe

rendang

Beef Rendang

Winter favorite recipe as requested by many of Dwipa Kitchen fans. Again, I am super hopeless with measurement, recipe below is approximation only. Feel free to use your heart and judgement to recreate this meal the way it suit you.

Instead of beef, you can use chicken, lentils or potato for this recipe

Prep and cooking time approximately 2 to 2 ½ hours

Read more