Dear Kajane

Since our Ubud trip last November, I often serve Balinese dishes at my dining table. When I cook those, my house is permeated
with special scents. These are hard to describe, because most of the spices used there do not exist in Hawaii or Japan. The aromas represent a new world to me, and always bring me right back to Kajane Hotel.

All my recipes for this course are based on our experience at “Kajane Cooking Class” ( http://www.kajane.com ). I had to substitute some Balinese ingredients for Hawaiian ones, and in the process have created my own Balinese cuisine. I brought back Kancur (lesser galangal), as this is one of the most
important ingredients and planted it in my garden where it seems to do well. Hopefully I can use some in my class soon!

See you all soon to learn more cooking!
Suksama!

Imaginer la cuisine Créole d’Alizée

Alizée is one of my sweet friends from France.
She lives in the Reunion Island with her family and last summer visited us on Maui. While they stayed here, I got many cooking ideas from her. She is just 11 years old, not much of a cook, but her food descriptions wetted my appetite enough to learn more. I have never visited the Reunion Island, but it has many elements in common with Hawaii; tropical climate and ingredients, volcanic
geography and culture mix (African, Chinese, Indian, French…). That is why I imagined their cuisine with some help from food
photos her mother sent me.

Merci Alizée!
Please come back, try my Créole cuisine and give me your comments.