View allAll Photos Tagged Tumeric
When making a dish with salt and oil, be sure to salt the dish in the beginning, otherwise it may result in globulization where the oil may coat the granules of salt and it won't dissolve properly.
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!
Rangoli is a traditional decorative folk art of India. They are decorative designs on floors of living rooms and courtyards during Hindu festivals and are meant as sacred welcoming area for the deities. The ancient symbols have been passed on through the ages, from each generation to the one that followed, thus keeping both the artform and the tradition alive. Rangoli and similar practices are followed in different Indian states; in Tamil Nadu, one has Kolam , Madanae in Rajasthan, Chowkpurna in Northern India, Alpana in Bengal, in Bihar it is called Aripana, and so on. The purpose of Rangoli is decoration and it is thought to bring good luck. Design-depictions may also vary as they reflect traditions, folklore and practices that are unique to each area. It is traditionally done by women. Over the years, tradition has even made room for modern additions, that add some flair to this beautiful art. Generally, this practice is showcased during occasions such as festivals, auspicious observances, celebrations of marriages and other similar milestones and gatherings. Rangoli designs can be as simple as geometric shapes, deity impressions and flower and petal shapes that are appropriate to the given celebrations, but can become very elaborate with many people coming together to work on the designs. The base material is usually dry or wet granulated rice or dry flour, to which Sindhoor(vermillion), Haldi(tumeric) and other natural colours can be added...chemical colours are another "modern" variation. Other materials that are now used are coloured sand and even flowers and petals as in the case of Flower Rangolis.
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: SLN, Jerant, Ph
ACQ Date: 130515-0014-May 28. 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/...
This tasted just like real indian cuisine from restaurants, I loved it so much!
Recipe:
1 tbsp olive oil
1/2 cup water
1/2 cup heavy whip
1 tsp salt
1/2 large onion, chopped
1 1/2 tbsp minced garlic
2 tsp minced fresh ginger
1 tsp cumin
1 tsp garam masala
1 tsp cayenne pepper
1 tsp tumeric
1 tsp curry powder
2 tbsp pomegranate or cranberry juice
4 skinless, bone in chicken thighs
Preheat oven to 400*. Heat oil in a large deep frying pan and add onions, garlic, ginger, juice, and all the seasonings, fry for 4 to 5 minutes on a medium heat until the onions are slightly brown. Rub chicken well with mixture and bake in a shallow baking pan for 25 minutes. Chicken will be three-quarters of the way cooked. Remove chicken from mixture, to let cool. Use mixture to create your sauce by combining it with the water and heavy whip in a blender/processor/magic bullet :). Puree. Remove bones from chicken and shred meat into 1/2-inch pieces. Add to the large frying pan with the sauce over med-high heat (stirring frequently) until chicken is completely cooked. Add salt and pepper to taste. Serve with Basmati rice, and garnish with cilantro.
(also for more authentic tasting rice, add caraway seed before cooking)
For Samosa recipe:
www.flickr.com/photos/25909621@N08/3193361724/
-breanna-
Earthen Delight is a premiere producer of organic turmeric, mustard seeds, red chilly powder, saffron, white pepper, pepper mint and spear mint leaves, psyllium seeds and husk, nutmeg, etc. Organic products are free from synthetic chemicals and pesticides and are healthy to eat.
A simple way to cook lunch for the kids today...I went easy on the spices because Harriet does not like it too spicy hot. In the rice, there were chicken breast chunks, onions, peas, corn and diced french beans.
The books in the background are some of my favorite cook books and food photography books. I buy cook books not just for the recipes but for the lovely photos as well.
Description:
This is the 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 our LuangPhor Koon collection:
www.flickr.com/photos/noii_thai/sets/72157624890614803
Biography of LuangPhor Koon:
www.flickr.com/photos/noii_thai/6528185923/in/set-7215762...
H/p: (65) 90688029
"It's not what you look at that matters; it's what you see" ... Henry David Thoreau
The Cape Neddick Lighthouse in York, Maine. Several artists were painting or sketching a scene; and they in turn became part of my scene!
Three textures from Distressed Jewell:
Minerals and Gems,
Clay and Tumeric,
and,
All Scratches
Our specially blended bridal ubtan. It is good for normal skin.
Ingredients: Gram flour, turmeric, multani mitti (fuller's earth), cucumber extract, papaya extract, fenugreek, sandalwood powder, neem.
33" umbrella to right and above. 200 Watt equiv CFL 6500 K wide open, thru white translucent, f wide open minimum focus distance.
Tandoori Chicken
adapted from www.acommunaltable.com/tandoori-chicken-with-mango-curry-...
* 1 cup plain yogurt (regular or greek style)
* 4 cloves of garlic, minced and mashed to a paste with salt
* 1/2 jalapeno pepper, minced
* juice of 1/2 of a lemon
* 2 tsp. fresh, grated ginger
* 2 Tbsp. garam masala
* 2 tsp. tumeric
* ½ tsp cayenne pepper
* ½ tsp curry powder
* 4-5 drops red food coloring (optional)
* 8 chicken drumsticks, chicken thighs or 4 chicken breasts
Directions:
1. Combine all ingredients and stir to coat evenly with the marinade.
2. Refrigerate for a minimum of 30 minutes and up to 1 day.
3. Line a cookie sheet with foil. Spray a rack with cooking spray and place on top of the foil lined pan.
4. Remove the chicken from the marinade (leave the yogurt mixture on) and place on the rack.
5. Bake at 425* for 30-45 minutes (on convection if you have it) or until internal temperature reaches 165*. Turn the chicken once ½ way through the cooking time.
Garam Masala (if you can’t find it at the grocery store)
* 1 Tbsp. ground cumin
* 1 Tbsp. ground coriander
* 1 Tbsp. ground cardamon
* 1 tsp. ground cinnamon
* 1/2 tbsp. ground black pepper
* 1/2 tsp. ground cloves
* 1/2 tsp. ground nutmeg
Directions:
1. Combine all the spices in a small, airtight container.
Tandoori Chicken
adapted from www.acommunaltable.com/tandoori-chicken-with-mango-curry-...
* 1 cup plain yogurt (regular or greek style)
* 4 cloves of garlic, minced and mashed to a paste with salt
* 1/2 jalapeno pepper, minced
* juice of 1/2 of a lemon
* 2 tsp. fresh, grated ginger
* 2 Tbsp. garam masala
* 2 tsp. tumeric
* ½ tsp cayenne pepper
* ½ tsp curry powder
* 4-5 drops red food coloring (optional)
* 8 chicken drumsticks, chicken thighs or 4 chicken breasts
Directions:
1. Combine all ingredients and stir to coat evenly with the marinade.
2. Refrigerate for a minimum of 30 minutes and up to 1 day.
3. Line a cookie sheet with foil. Spray a rack with cooking spray and place on top of the foil lined pan.
4. Remove the chicken from the marinade (leave the yogurt mixture on) and place on the rack.
5. Bake at 425* for 30-45 minutes (on convection if you have it) or until internal temperature reaches 165*. Turn the chicken once ½ way through the cooking time.
Garam Masala (if you can’t find it at the grocery store)
* 1 Tbsp. ground cumin
* 1 Tbsp. ground coriander
* 1 Tbsp. ground cardamon
* 1 tsp. ground cinnamon
* 1/2 tbsp. ground black pepper
* 1/2 tsp. ground cloves
* 1/2 tsp. ground nutmeg
Directions:
1. Combine all the spices in a small, airtight container.
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, coriander 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, boring 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 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.
Chicken, sweetcorn and coconut--a marriage made in heaven!
A recent haul from the shops yielded a bounty of sweetcorn, but with the English summer being what it is, a BBQ was out of the question. So a curry was the next best thing.
Corn and Coconut Masala Rice
This dish is from food.sify.com/recipe.php?id=14323895&cid= which contains a hidden wealth of recipes:
Boil 2 cobs of corn until tender and leave to cool. Strip off the kernels.
Meanwhile, make a paste with a few chillies, a pinch of garam masala, a small handful of mint, a handful of coriander, garlic and ginger.
Chop two onions and fry with 4 whole cloves, 2 bay leaves and a piece of cinnamon until the onion is soft.
Now add the paste and fry until fragrant.
Stir in 1 cup basmati rice and coat well.
Add the sweetcorn kernels and 1.5 cups coconut milk/water (to taste) and simmer until absorbed.
Chicken with whole Spices
This recipe is from a booklet of that title with no author name:
Joint a chicken, seal it and and set aside.
Fry 1tsp cumin seeds until they crackle, then add 1 chopped onion, garlic, ginger and some chillies and fry until the onion is soft.
Add a few pieces of cinnamon, 2 black cardamoms, 4 whole cloves and stir for a minute.
Add ground spices: ½tsp each of allspice and tumeric, 1tsp paprika, salt and pepper to taste and then the chicken pieces. Fry with the spices ca. 5 minutes (note: if your pot is big enough, you can leave out the initial frying step and seal the chicken in the spice mixture).
Scantly cover with water and simmer 30 minutes.
Add 2 ripe, skinned tomatoes, a few chopped or whole green chillies and 1tbsp ground almond and reduce.
Garnish with chopped coriander.
Golden temples, beaches, amazing beaches, yellow curry noodles, balloon pants, and many more amazing sights, in Chiang Mai, Koh Phangan, and Bangkok. This is Thailand!
Follow us on www.circumnavacation.com!
Lamb chops, grilled. Lime rice, with chana dal, serranos, cilantro, tumeric and mustard seed. Roasted cauliflower with tomato and onion curry sauce.
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
Collards and Tofu in the style of "Palak Paneer"
Made this for dinner last night. Had some collard greens that some friends gave me from their CSA (I need to sign up for this, it seems pretty awesome, and you should check your area for a similar program). I removed the thick stems of the greens and pressure cooked in a bit of water for 20 min, really just a little bit of water, because I was not going to drain it later, as to reserve the nutrients that seep into the water. While that's going, heat up about a tbsp of ghee or butter in a skillet and toast some fresh ground cumin, coriander, fenugreek seeds, tumeric, and a bit of hing. Sweat some diced onion with a bit of salt in the mixture for a good 10 min or so on low. I then added a puree of garlic, ginger, and one thai bird's eye chili (can be any chili, this is just what I happened to have), I used a magic bullet that I got as a present for this, and it is really useful for making small quantities of sauces and purees. When the collards are done, I added them and their braising liquid into a blender (magic bullet again) and pureed then poured it to the skillet. Then I added some cubed extra firm tofu and reduced until it was the proper texture, finishing with a tbsp of fat free sour cream to add a bit more creaminess. Add salt and pepper to taste. I served it with basmati rice and store bought roti.
Recipe Coming:
1/2 zucchini, diced
2 cups cauliflower
1 cup broccoli
1/2 red bell pepper, diced
1 potato, diced
1/2 jalapeño, diced
1 carrot, diced
1 rib celery, sliced
1/4 onion, diced
1 clove garlic, minced
Piece of ginger root, grated
1/4 cup mint leaves
1/2 cup coconut milk
1 tsp cumin
2 tsp curry powder
1 tsp tumeric
4 tsp lime juice
2 tsp dry shredded coconut (for topping)
Salt, pepper
In a pan heat a little olive oil and add onion, garlic and spices. Sear well. Add all veggies and coconut milk -- simmer 7-10 minutes until tender. Season to taste with salt and pepper. Add mint and simmer 2 minutes more.
Serve with grain of choice.
Feeds 2 generously.
27th instalment in the Food project series
My own take at Southern US cuisine. Tasty crab cakes. Because I do not cook with eggs, I used my non-dairy vegan mayo instead. I shredded a couple of breadcrumbs from project 22. I added pre-panned onions, carrots and parsley to the breadcrumbs and the mayo to make a nice mixture with shredded surimi (faux-crab). I coked the mixture in the oven for about 20 minutes. To go with the crab cakes, I prepared a curcuma (tumeric) mayo. Very good but I could not achieve the consistency of regular crab cakes.
Please comment
Folkloric
- Infusion of leaves used for gonorrhea.
- Poultice of leaves for snake bites.
- Leaves used for menorrhagia and leucorrhea.
- Juice of the leaves mixed with lime, applied to tumors and abscesses.
- Salted juice from the pods used for ear inflammation and sore throat.
- Used as stomachic and antiseptic; given for abdominal pains, diarrhea, and vomiting.
- The Malays make of poultice of the leaves mixed with rice-flowers and tumeric used for eczema.
- In Indo-China, Infusion of leaves for colic; flowers used as emmenagogue.
- Flowers prescribed for menorrhagia and leucorrhea.
- Seeds are considered aphrodisiac; also used to stop nose bleeds.
- In China, boiled ripe seeds used as tonic and carminative.
- Seeds used as febrifuge, stomachic, and antispasmodic.
source: stuart xchange
33" umbrella to right and above. 200 Watt equiv. CFL 6500 K
thru white translucent
f wide open, minimum focus distance. HDR preset
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
This is just something I whipped up to go with the pork I was cooking. I was in an indian food kind of mood, and I really surprised myself with the outcome, it was so good and tasted pretty darn authentic!
Recipe:
1 can garbanzo beans
1 can diced potato
1 can green beans
3 tablespoon tomato paste
1 can coconut milk
1 cup water
2 tablespoon butter
1 tsp minced garlic
1 tsp minced onion
1 tsp garam masala
1 tsp hot madras curry powder
1 tsp paprika
1/2 tsp tumeric
1/2 tsp sugar
1/2 tsp MSG
1/4 tsp ground ginger
5 basil leaves
Sautee, in larger sauce pan, the onions, garlic, tomato paste, and all the spices in the butter for a few minutes, then add the beans, potatoes, coconut milk and water and stir. Cover and simmer for 30 mins, stirring occasionally. Then remove the lid and stir and reduce to desired thickness. Stir in basil and salt and pepper to taste.
-breanna-
Susan Feniger skyping to our class. Melanie Kosaka asked her where her favorite street food is in China. Susan said she's never been there before. Californnia Board of Tourism doing a cooking demo, dinner and then hanging out in the streets of Shanghai for three days.
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!
Tandoori chicken is a popular Indian dish consisting of roasted Chicken prepared with Yogurt and Spices. The name comes from the type of cylindrical clay oven, a Tandoor, in
which the dish is traditionally prepared.
The chicken is marinated in yogurt and seasoned with the spice mixture Tandoori Masala. It is moderately piquant in India, but the heat is reduced in most Western nations. Pepper, red chili powder or kashmiri red chili powder is used to give it a fiery red hue in the original version. A higher amount of tumeric produces an orange color. In milder versions, both red and yellow food coloring could sometimes be used to achieve bright colors, however turmeric powder is both mild and brightly colored, as is paprika, a sweet red pepper powder. It is traditionally cooked at high temperatures in a tandoor (clay oven), but can also be prepared on a traditional barbecue grill.
smileyorc.wordpress.com/2013/04/26/cosmetic-fair-shakeup-...
Main Outfit Credits -
Lips: Shakeup! Cosmetics - Sessie Lip Gloss [L137] @ Cosmetic Fair
Liner: Shakeup! Cosmetics - Double Eyeliner [e202] @ Cosmetic Fair
Lips2: Shakeup! Cosmetics - Pouty Lips Add-on @ Cosmetic Fair
Nails: Shakeup! Metallic Manicure Applier for Slink @ Cosmetic Fair
Dress: (Elate!) Ivy Dress Teal S
Lash1: Eyelashes -31- ExtraLong *REDGRAVE* Bottom
Lash2: Eyelashes -38- Classy *REDGRAVE* top
Hair: Magika [Hair] Awake
Shoes: Slink Lulu Addon Teal
Feet: Slink Mesh Feet (Av) Toes S
Hands: Slink Mesh Hands (av) Casual S
Skin: Jalwa Skins - Sonam - Tumeric - Brown Brow @ marketplace
Eyes: IKON Ardent Eyes - Chocolate (M)
Tamarind is widely used throughout Asia. It has an acquired common name “assam” which means “acid”. In cooking it combines well with sugar, chillies and other flavours. Tamarind slices and paste release a fruity acidic taste that makes this dish sour. Thus, sugar is added to balance it. This dish can be mild or a fiery hot, just add in more chillies.
Tamarind is said to have medicinal uses. It cools the system and cleanses the blood. The pulp or paste is rich in vitamins and minerals, is used in Chinese medicine. The bark is said to treat asthma while the flowers are said to reduce blood pressure.
My Version:
Recipe:
Assam Fish
Ingredients:
800g selar [fish]
10 slices dried tamarind – washed and soaked in 1 cup of hot water
2 tbsp tamarind paste – diluted in 1 cup of water and strained for the juice
20 stalk laksa leaves / daun kesom – picked the green leaves and discard the stalks
Sugar, salt and ajinomoto to taste
2 lemon grass – bruised
Ground into a paste
6 red chillies and some dried chillies to taste
6 cloves garlic
1 big onion
2 slices of ginger
1 ½ tsp turmeric powder or 5 cm fresh tumeric
1 tbsp roasted shrimp paste [blachan]
Method:
1. Prepared the fish, season with salt and pepper and lightly fry in oil just to sear them. Remove to a plate for later use.
2. Heat up 4 tbsp of oil, fry the ground spice paste and lemon grass till fragrant.
3. Add in the soaked dried tamarind slices with the solution and also the strained tamarind juice. Bring to a boil and add seasonings.
4. Add in the fish and simmer till cooked.
5. Put in the laksa leaves and just blench them in the soup.
Roasted Octopus with endive, harissa, puri bread, pickled tumeric, tansy mustard, arugula.
Empire State South, located at 999 Peachtree Street NE, was opened in 2010 by chef-owner Hugh Acheson. It is the third eatery from Canadian native Hugh Acheson, who had previously opened First & Ten in 2000 and The National in 2007, both in Athens, Georgia. Acheson, a competitor on Top Chef Masters and a judge on Top Chef, had previously worked at the iconic Café Henry Burger in his hometown of Ottawa, and Gary Danko's Danko in San Francisco. After six years of nominations, he was named the co-winner of the 2012 James Beard Foundation Award for Best Chef: Southeast. Executive Chef Ryan Smith had previously worked in some of Atlanta's most prominent restaurants including Bacchanalia, Canoe, Restaurant Eugene and Holeman & Finch. Smith announced in April 2013 that he was leaving Empire State South by year end to join as a partner in Staplehouse, conceived by Ryan and Jen Hidinger.
For a unique change, today we prepared our “lontong” differently. We ate "lontong rice" with vegetables curry and fried beancurds without hard-boiled eggs, which is an ingredient in this dish. We had enough of them for the past week!
"Lontong rice" is always and traditionally served with "sayur lodeh", which is another vegetable curry cooked with different ingredients without using curry powder.
YH and Rika exclaimed that the vegetable curry is too hot! While I disliked the eggplants that had gone a little too soft, ER is satisfied with this dish.
Knowing how to cook curry really satisfied our taste buds. Sometimes, having ordered a bowl of curry noodles or "lontong" in eateries will end up with disappointment! The taste is too bland for our liking.
In my younger days, a different version namely salted fish head vegetable curry is eaten in my maternal home. As its name suggests, this vegetable curry is cooked differently with the inclusion of a salted fish head either snapper or threadfin head as a main ingredient. The vegetables used are the same. - Jenny
Turmeric, which gives this dish its yellow-orange colour in part, is one of the spices that I often add to my curries and sambal dishes.
For health stories on turmeric, click these links: Curry 'may slow Alzheimer's'
If you like to find out more about turmeric, please visit: www.all-foods-natural.com/dossier/tumeric.html
Updated on Sunday, Oct 29, 2006 - Jenny
I've been preparing lentil stews (dal) since arriving in DC in July. They're getting better and better with each subsequent batch. I want to arrive at something more faithful to the Indian original, but with the additional ingredients I like most: carrots, celery, corn and the occasional pumpkin slice.
The batch pictured here is pretty good stuff, I must say, but it's not exactly what I'm aiming for. What I'm really after is a sambar-flavored stock, or even one based on tomato pappu. For my next batch, I'll add tumeric, coriander and tamarind. Also, plenty of chili powder, of course! I've got to have this perfected by winter! Any tips greatly appreciated.
想吃我做的南瓜豆子滷嗎？ Saep lai!!!
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country.One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand, rendang is traditionally prepared by the Indonesian community during festive occasions.
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
I have been really craving tumeric and putting it in everything these past couple weeks. My favorite warming drink these days is:
In the blender, I put in...
- 2 cups of strongly brewed tulsi-stevia leaf tea
- 1 chunk (about an inch) of tumeric
- 1 piece (about the same size) of ginger
- 1 dash of cayenne pepper
- 1/4 tsp cinnamon
- 1/4 tsp vanilla bean powder
- 1 tsp maca powder
Blend that all up and strain through nutmilk bag and put back in blender... then, to get the frothy "latte" thing going on, blend with:
- 1 tbsp coconut oil (or I sometimes use some homemade coconut-almond milk, if I have it made already)
- You could add a bit of additional sweetener, but I like just the subtle, low-glycemic sweetness of the green stevia leaf in this drink.
Spicy, yet soothing...