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 πŸ™‚

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 πŸ™‚

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

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

 

 

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 πŸ™‚ Like always, feel free to change, add or take out from this recipe and turn them into what suit you. Enjoy cooking and tasting!

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 πŸ™‚
Balinese Spice Magic http://balinesespicemagic.com.au/

 

Dwipa Kitchen’s Stir Fry Snapper

Stir Fry Snapper

Stir Fry Snapper

This is another quick and easy recipe. I know life can be super hectic after a long day at work or study and you need to come home and feed the family or impress your date πŸ™‚ So here is one for you! Prep and cooking time should take 30 minutes or less, maybe if you are a person who like taking your time or have kids pulling at your legs 45 minutes should do πŸ™‚

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I Love Tumeric Recipe 1

Curried Beans
Serves 4
Its so nice and tasty for lunch or morning tea πŸ™‚ Happy cooking!!!
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 2 cans of 750 g Mixed beans (drained and rinsed)
  2. 4 medium size potatoes (Peeled, washed and diced)
  3. 2 Turmeric roots (ground in mortal and pestle, or chop them finely)
  4. Half a bunch of coriander (if possible, find the one that still have roots in tact)
  5. 1 medium size brown onion (sliced or diced)
  6. 2 cloves of garlic (crushed)
  7. 1 table spoon of ground coriander
  8. 2 teaspoons of ground cummin
  9. 1 table spoons of sliced coconut sugar
  10. 3 table spoons of light soy sauce (or Tamari)
  11. 2 table spoons of lime or lemon juice
  12. Salt and pepper to taste
  13. 2 table spoons of olive oil or any cooking oil
  14. half a cup of water
  15. 2 red chillies (optional)
Instructions
  1. In a large size frying pan (pot/wok), add in oil and fry the diced onion and potatoes until slightly brown.
  2. Chop the coriander roots and add it in the frying pan together with turmeric, garlic, coriander and cumin. Stir well.
  3. Add the beans, coconut sugar, soy sauce, chillies and water, cover and let simmer for 5 minutes or so.
  4. Add salt and pepper, lemon juice and the rest of coriander (chopped stalk and leaves), stir and cook for further two minutes.
  5. You can served them hot with rice, roti or mashed potato πŸ™‚
Notes
  1. Top tips: if you have some left over, you can pull out a couple of puff pastry sheets from the freezer and use it as a vegan pastry pockets. of course feel free to comments or ask questions πŸ™‚
Balinese Spice Magic http://balinesespicemagic.com.au/

 

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 Β½ hours

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