View allAll Photos Tagged Tumeric
Chef Kosaka shows how this inexpensive juicer he got from Ross Dress for Less works well when you need to juice multiple citrus fruits. This device costing maybe $5.99 yields lots of juice with just a quick squeeze of the handle.
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
This lentil soup was made with a ham bone, onion, carrot and celery; black and white beans; hot chili paste, lime juice, tumeric, cumin, garlic, fresh-ground pepper, kitchen bouquet, salt. Pita bread pizza rounds have Indian curry mixed with tomato paste, salt and a dash of plum syrup, garlic, parsley flakes, veggies, cheese.
Slowly glaze 1 chopped onion for 4 minutes.
Add 1 chopped garlic.
Add 1 T black cumin and 1/2 T tumeric and cook for a minute.
Add 5 T white wine. Let it simmer for 4 minutes.
Add chopped tomatoes (fresh and/or canned), season with salt or chickenstockpowder and simmer for 10 minutes.
Add the courgette, cook for 8 minutes or until cooked.
Sprinkle with chopped coriander and spring onion.
Serve with rice of nasi kuning.
Some of the edibles Lina and I encountered on our treks through the Balinese jungle...
From top left to bottom right by rows: Cat's whiskers (Orthosiphon Spicatus BBS, often used as a medicine), cacao pod, cacao pod cracked open, fiddlehead fern, fiddlehead fern, asian eggplant, bongkot flower, duku fruit, black banboo, tumeric root, winged bean, vanilla bean, cloves, rice, coffee bean, palm sugar, guava fruit, soya bean, silver tattoo fern, and a fern tattoo!
The theme for this weeks photos was "words", which was largely inspired by ozz13x's photo stream. check out his photos here: www.flickr.com/photos/24931020@N02/
225/365
Rishi and Seema's wedding
The Haldi ceremony.
Here, someone is putting haldi paste (main ingredient is tumeric) on Rishi's face. They generally put this on his face, hands and feet. It is suppose to make their skin smooth and glowing on their wedding day.
I used Madhur Jaffrey's recipe to make the currypaste:
7 dried red chilli's (preferably long ones)
1/2 t white pepercorns
1/2 t whole cummin seeds
1 t whole corriander seeds
2 1/2 cm cinnamon
140g shallots
1 T fresh lemon grass, sliced thinly
5 large cloves of garlic
2 1/2 cm piece of fresh ginger
1 t of curry powder
1/2 t shrimp paste- or 3 tinned anchovies.
1/2 t ground tumeric
Soak chillies in hot water for 1-2hrs
Dry roast the peppercorn, cumin, corriander and cinnamon in a small pan over a medium heat until fragrant.
Let them cool, grind in old coffee grinder. Then combine all ingredients in pester and mortar (or blender) to turn into a paste.
Fry a couple of tablespoons of the massaman currypaste in a pan, add beef. Fry for another couple of minutes. Add 400ml coconutmilk, 2 T fishsauce and 2 t palmsuger, 2 T tamarinde paste. Simmer until beef is done. (a few hours)
Add cubes of boiled potato, roasted cashews and fried shallots.
I didn't like it that much. It was too much like a non-specific Indian curry. And it was quite spicy, I think I prefer massaman to be more mellow? I'm not sure. Anyway, we didn't like it that much. I'll give it another try with massaman currypaste from a Mae Ploy.
Klik hier om meer te lezen over: Thaise Massaman curry.
Of voor een overzichtje van: de 5 soorten Thaise curry op een rijtje.
Top crock is warming a water kefir @ 75F. This was started originally from a commercial bottle and is now going strong in it's own (no grains). First batch had an apple finish this batch will be orange. Middle crock is warming a half gallon of ginger beer with tumeric. It is alive and bubbly. I will use a orange finish on this as well during bottling to get some citrus in there. #fermentation #temperaturecontroller #yatc5 #newmexico #truthorconsequences #waterkefir #glutenfree #dairyfree #vegan #vegetarian Buy this temperature controller here: screwdecaf.cx/yatc.html
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Blazing sunset...with help from "Clay and Tumeric" and "Impressionist Sky" from Distressed Jewell.
First day back with power after Hurricane Irene...I really am addicted to my electronics! This is a fishing pier on the Nissequogue River in Kings Park, NY.
Vintage cami top, stained with black tea and tumeric and embellished with vintage trim and doilys. hand beaded detail around the neckline. Snaps in back for a semi-revieling look.
Upcycled vintage slip skirt. Two layers of hand dyed vintage slips sewn together with a knit waistband in cute floral fabric. Embellished with vintage lace and doilys.
Outfit designed and sewn by me for the Benefit for Haven house Fashion Show 2008
Green Tomato Pickle Relish
Recipe can easily be multiplied.
8 cups green tomato, chopped
3 tbsp coarse salt
Let stand overnight and then drain
2 cups sugar
2 cups vinegar, white
1 tsp tumeric
½ tsp celery seed
3 tbsp mustard seed
3 cups onions, diced
Bring to a boil, simmer 5 minutes
2 each sweet red peppers, diced
1 each hot pepper, diced (optional)*
Add tomatoes and peppers to pot, simmer another 5 minutes
Bottle and seal to preserve.
*hot pepper options: 1 pickled pepperoncini = mild heat, 1 pickled banana pepper = medium heat, 1 halapeno = hot heat
Tumeric flower & leaves are to be eat raw as "Ulam"*.
*Ulam is analogous to the Western practice of eating raw vegetables and fruits - whatever is in hand - in salads. The condiments differ, instead of salad dressings, various types of "Sambal", typically "Sambal Belacan"** is consumed.
www.flickr.com/photos/liyin/13767999/
**Sambal Belacan:
"Sambal" is the generic term for chilli sauces of many kinds. In this dish the "Sambal" is made up of chilli mixed with dried shrimp.
"Sambal Belacan" is a common condiment made by mixing chilli (and dried shrimp) with the shrimp paste "Belacan".
I love ginger flower & ginger leaves with sambal belacan!!!
Weddings are fun, and when it comes to telugu weddings, the talambralu makes it even more fun..The bridegroom and bride put rice mixed with tumeric powder on each other and then this part comes where they blow colorful thermocol balls on each other...
Dukkah is a north African dry mix of roasted nuts, seeds and spices blended finely together. Traditionally dukkah is eaten by dipping fresh flat bread into olive oil and then into the nut mixture but it also serves as a versatile seasoning in middle eastern cooking - rub onto meat before grilling or add to salads and sandwiches. Adapted from a recipe I collected in Egypt.
My Easy Dukkah
Toast sesame seed in a shallow pan until golden brown and grind in a mortar and pestle.
Tip into a bowl and mix in ground hazelnuts or almonds.
Season with iodised sea salt, ground coriander, cumin, hot paprika, white and black pepper, cinnamon, tumeric, cloves, cardamom and nutmeg.
Store in an airtight container.
This spice mix is basically a baharat, in Turkey they would add fresh mint and in Tunisia, dried rose buds.
Optional: use chopped and ground pistachio nuts instead of hazelnuts or almonds, roast some pine nuts with the sesame seed, include nigella seed.
Using an electric food processor or spice grinder will produce a paste and destroy the fine granular structure. It also increases the energy footprint.
Tumeric kind of looks like ginger, but the inside is yellow. If you add limestone powder to it, it turns orange.
This was made by Jason for dinner tonight... He got this recipe off his mum, as she cooked this when he was younger... We have had this meal quite often now and each time it get's hotter and hotter ... Jason said it take 2 teaspoons of chilli power, but he needs to lower that amount LOL.. But this is a very yummy meal and i enjoyed it all spiciness and all... xxxxx Michelle..
SGG project - Working note:
BN: Curcuma mangga Valeton & van Zijp. [Note: Probably the flowering variety].
VN: Temu pauh, Temu mangga, Kunir mangga, Temu lalab, Kunir putih, Kunyit putih], Kha mîn khao, Khamin-khao, Ama haldi, White tumeric, "Mango ginger" (technically a Cucurma and not Zingiber; sharing vernacular name with Curcuma amada).
Source: BD, Lang, Kd
ACQ Date: 130715-0051-July 15, 2013
Rhizomes of Curcuma mangga Valeton & van Zijp. Zingiberaceae. CN: [Malay and regional vernacular names - Temu pauh, Temu mangga, Kunir mangga, Temu lalab, Kunir putih, Kunyit putih], Kha mîn khao, Khamin-khao, Ama haldi, White tumeric, "Mango ginger" (technically a Curcuma and not Zingiber; sharing vernacular name with Curcuma amada). Native to Eastern and Southern India; elsewhere cultivated. Herbaceous perennial, aerial part up to 130 cm tall; rhizome cream to pale yellow inside. Rhizomes of this plant are similar to ginger but have a distinctly mango flavor. They are most used in pickles in Southern India, eaten raw as "ulam" in SE Asia and flavoring culinary. Also used in folk medicines and effective against stomach disorders.
Ref. and suggested reading:
www.theplantlist.org/tpl/record/kew-235254
www.theplantlist.org/tpl/record/kew-235188
www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?100993
www.clovegarden.com/ingred/gg_ginger.html
www.plantnames.unimelb.edu.au/Sorting/Curcuma.html
www.jircas.affrc.go.jp/project/value_addition/Vegetables/...
I used Madhur Jaffrey's recipe to make the currypaste:
7 dried red chilli's (preferably long ones)
1/2 t white pepercorns
1/2 t whole cummin seeds
1 t whole corriander seeds
2 1/2 cm cinnamon
140g shallots
1 T fresh lemon grass, sliced thinly
5 large cloves of garlic
2 1/2 cm piece of fresh ginger
1 t of curry powder
1/2 t shrimp paste- or 3 tinned anchovies.
1/2 t ground tumeric
Soak chillies in hot water for 1-2hrs
Dry roast the peppercorn, cumin, corriander and cinnamon in a small pan over a medium heat until fragrant.
Let them cool, grind in old coffee grinder. Then combine all ingredients in pester and mortar (or blender) to turn into a paste.
Fry a couple of tablespoons of the massaman currypaste in a pan, add beef. Fry for another couple of minutes. Add 400ml coconutmilk, 2 T fishsauce and 2 t palmsuger, 2 T tamarinde paste. Simmer until beef is done. (a few hours)
Add cubes of boiled potato, roasted cashews and fried shallots.
I didn't like it that much. It was too much like a non-specific Indian curry. And it was quite spicy, I think I prefer massaman to be more mellow? I'm not sure. Anyway, we didn't like it that much. I'll give it another try with massaman currypaste from a Mae Ploy.
Klik hier om meer te lezen over: Thaise Massaman curry.
Of voor een overzichtje van: de 5 soorten Thaise curry op een rijtje.
Mom Che Puteh's Garden, Alor Setar, Kedah, Malaysia.
Curcuma zanthorrhiza Roxb. Zingiberaceae. CN: [Malay and regional vernacular names - Temu raya, Temu lawas, Temu lawak, Koneng gede], Javanese turmeric, Java turmeric. Native to China (south Yunnan), Thailand, Malesia [Indonesia - Java, Lesser Sunda Islands (Bali), Moluccas (Ambon); Malaysia]; elsewhere cultivated. Plants to 2 m tall. Rhizomes few, few branched, orange or orange-red inside, paler on younger parts, short; roots with large tubers. Ligule small; petiole ca. 10 cm; leaf blade green with purple midvein, oblong, 40--80 × 15--20 cm, glabrous. Inflorescences on separate shoots arising from rhizomes; peduncle 15--25 cm; spike 16--25 × 8--10 cm; fertile bracts pale green, ca. 3 × 3.5 cm; coma bracts purple, ca. 7 × 3 cm, apical ones much narrower; bracteoles ca. 2.5 cm. Calyx white-green, ca. 1.4 cm, pubescent, apex 3-toothed. Corolla tube ca. 3.5 cm; lobes pale purple, ovate, ca. 1.7 × 1.5 cm. Lateral staminodes yellowish tinged with purple, oblong, ca. 1.7 × 1 cm. Labellum yellowish with deeply colored, median band, square, ca. 2 × 2 cm. Anther ca. 4 mm, base with spurs ca. 3 mm. The yellow rhizome spices are used widely in Indian and Carribean cusine. Whole turmeric is more effective than isolated curcumin for inflammatory disorders, including arthritis, tendonitis, and autoimmune conditions. Widely used in folk medicines.
Ref. and suggested reading:
www.theplantlist.org/tpl/record/kew-235309
www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?411356
www.tropilab.com/tumulawaktincture.html
I was dyeing a tan linen skirt in tumeric. I didn't have enough water for it to soak in, so the dye is pretty spotty and uneven.
SGG project - Working note:
BN: Curcuma mangga Valeton & van Zijp.
VN: Temu pauh, Temu mangga, Kunir mangga, Temu lalab, Kunir putih, Kunyit putih], Kha mîn khao, Khamin-khao, Ama haldi, White tumeric, "Mango ginger" (technically a Cucurma and not Zingiber; sharing vernacular name with Curcuma amada).
Source: BD, Lang, Kd
ACQ Date: 130715-0033-July 15, 2013
Rhizomes of Curcuma mangga Valeton & van Zijp. Zingiberaceae. CN: [Malay and regional vernacular names - Temu pauh, Temu mangga, Kunir mangga, Temu lalab, Kunir putih, Kunyit putih], Kha mîn khao, Khamin-khao, Ama haldi, White tumeric, "Mango ginger" (technically a Curcuma and not Zingiber; sharing vernacular name with Curcuma amada). Native to Eastern and Southern India; elsewhere cultivated. Herbaceous perennial, aerial part up to 130 cm tall; rhizome cream to pale yellow inside. Rhizomes of this plant are similar to ginger but have a distinctly mango flavor. They are most used in pickles in Southern India, eaten raw as "ulam" in SE Asia and flavoring culinary. Also used in folk medicines and effective against stomach disorders.
Ref. and suggested reading:
www.theplantlist.org/tpl/record/kew-235254
www.theplantlist.org/tpl/record/kew-235188
www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?100993
www.clovegarden.com/ingred/gg_ginger.html
www.plantnames.unimelb.edu.au/Sorting/Curcuma.html
www.jircas.affrc.go.jp/project/value_addition/Vegetables/...
One alternative is naturally-concentrated, nutrient-dense, dark-green, #superfoods such as #wholefood #wheatgrass and #alfalfa from Pines. Each spoonful is equivalent to the nutrition in a large spinach or kale salad. As a special treat, you can use a recipe similar to the one below, but you can also easily put concentrated #greenfood #nutrition into their bodies everyday by simply mixing a spoonful of Pines #GreenSuperfoods into some chocolate milk (cow, flax, almond, cashew, soy), juice or a smoothie,
The earlier you introduce dark greens the better. Mothers report that they mix #PinesWheatGrass into baby food, and the children grow up loving greens.
Pines (wheatgrass.com) also provides its green superfoods in capsules and tablets. They are convenient and economical ways to add more dark green vegetables to your entire family's diet.
In this example of a more complex recipe CK Hall, used two kinds of vegetable powders from Pines, #wheatgrass and #beets. Here is what she says about how she made the luscious-looking thick #chocolate mixture in the picture:
Can't get any more smooth than this #smoothie! #antioxidant power house
Thanks to Organic Beet Juice and Wheatgrass Powders from Pines @wheatgrass_people and the creamy #plantstrong fudge protein from @drinkorgain!
1 cup flax milk with protein
2 scoops chocolate protein
1 Tbsp Dutch cocoa (adds richness and depth)
2 tsp beet juice powder
1-1/4 tsp Pines Wheat Grass powder
1 tsp tumeric
1/2 tsp ginger
10 drops grapefruit seed extract
1 cup frozen triple berries
All #organic
As always, #ckscooking :-)
CK Hall (@ckscooking), consultant for Pampered Chef®, uses food and fellowship to make a difference with real food, health, and great kitchen tools!
CK's Twitter: twitter.com/CKsCooking
CK's Instagram: instagram.com/ckscooking/
CK's Facebook: www.facebook.com/CKsCooking/
Pampered Chef Website: www.pamperedchef.com/pws/ckhall
Pampered Chef Facebook: www.facebook.com/PamperedChef
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Facebook Page on Organic Farming and Non-GMO
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Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr: bit.ly/1I60Mzc
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/
The WheatGrass Girl's Twitter: twitter.com/WheatGrass76
The WheatGrass Girl's Facebook:
www.facebook.com/TheWheatgrassGirl
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Perfection on a plate. Best salad I have made all week.
Recipe:
Clean, steam and slice 1 cup Brussels Sprouts
3 cups baby kale
Cube 4 slices Veggie Ham
Slice 1 pear
Add 6 small wedges Vegan Herbes de Provence cheese
! tbsp pumpkin seeds
Grated tumeric
Toss with dressing and enjoy.
Whisk together:
2 tbsp Extra Virgin Olive Oil
1 tbsp Dijon
4 tbsp lemon juice
1 clove garlic, minced
Salt & Pepper
oops! Chef Kosaka adds oil to the mixture. (It's his sister's food processor so he didn't realize he needed to remove that one piece before adding in the oil) to make his variation of hummus using edamame
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
turmeric powder in bowl - Top view of turmeric powder in bowl in a macro image.. To Download this image without watermarks for Free, visit: www.sourcepics.com/free-stock-photography/24744865-turmer...
When living in New Zealand on a little farm, I used turmeric and black boy peaches to dye a blank skein of sock yarn, creating a gradient pattern of yellow to white to purplish.
In Vietnam I finally decided to use this yarn for a very special project: my first-ever triangular lace shawl, that would become a present for my mother's birthday in October. I spent lots of hours knitting the time away on public transportation, getting curious looks from Vietnamese women (who no doubt can knit way better than I can, they were probably more interested in my skin color than my knit work :P ).
Last month, back in the Netherlands, I blocked the scarf (which really opened up the pattern by the way, I will never underestimate the power of blocking again!), just in time for mom's b-day. Can I tell you she loved her present?
The pattern is the 'Ashton Shawlette' by Dee O'Keefe on Revelry (www.ravelry.com/patterns/library/ashton-shawlette). It's free, and definitely doable as a first lace shawl :)
Description:
This is another Phayant RoiTao (Foot print) Kamin (Tumeric) Yiap TaoKool (Both foot step on) created by LuangPhor Koon of Wat BaanRai (Nakonratchasima) in B.E.2536.
Only a total number of 1000 pieces were created and due to the limited quantity created, it is not easy to find a genuine piece nowadays.
More importantly, this piece shown is easily identified and has maintained in it's original and unused condition.
View the reference picture here:
www.flickr.com/photos/noii_thai/11488513745/
H/p: (65) 90688029
Nonya Melaka Curry Chicken / Gulai Ayam. $14.
Chicken white meat, galangal, lemon grass, chili, turmeric, lime leaf, spices.
The cauliflower recipe is becoming a staple: a head of cauliflower and a small onion diced, sauteed in coconut milk with a few tablespoons of yellow curry paste. The dal and the chicken were new experiements. The dal has two types of dal -- moong dal chicka and chang dal. Soaked them overnight, then cooked with five small diced tomatoes, about a tablespoon of curry, tablespoon of tumeric, teaspoon of kardamom, teaspoon of coriander, about an inch of fresh ground ginger, three chili peppers with the seeds removed, and four cloves of crushed garlic and enough water to cover. Really zingy and tasty. The chicken was marinated overnight in tiki masala/yogurt and grilled in the oven. Pretty good, though I'm looking forward to trying it on the real grill outside. If it weren't for the fact that both kids were in tantrum mode, this would have been a great meal.