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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.
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.
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.
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!
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...
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!
Veg Soup bottled for another 2 weeks!!! Cabbage, Red Cabbage, Turnip, Carrot, onion, Red Onion, Celery, Peppers, Brocolli, Tomato, Curry Powder, Onion Soup Mix, Tumeric.Garlic, YUMMY
Nusrat Ansari one of the brides - every morning for a week before the weddings family members and relatives apply tumeric paste to the bodies of the brides and grooms. The tumeric adds a glowing color to the skin and also acts as a scub cleaning and refresing the skin.
4 cups ground onion
1 medium head cabbage (4 cups ground)
10 green tomatoes (4 cups ground)
12 green peppers
6 sweet red peppers
1/2 cup salt
6 cups Sugar
1 tablespoon celery seed
2 tablespoons mustard seed
1 and 1/2 teaspoons tumeric
4 cups vinegar
2 cups water
Grind vegetables using coarse blades. sprinkle with the half cup of salt and let stand overnight. Rinse and drain.
Combine the remaining ingredients and pour over vegetable mixture. Heat to a boil and simmer for 3 minutes. Seal in hot jars. Makes 8 pints
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
From Wikipeda:
"Kumkum (Sanskrit कुङ्कुमम् kuṅkumam, Tamil குங்குமம் kungumam)- is a powder used for social and religious markings in Hinduism. It is either made from turmeric or saffron. The turmeric is dried and powdered with a bit of slaked lime, which turns the rich yellow powder into red color."
bring water to a boil, add tumeric, add wool, gently stir or else it will felt, simmer for an hour, rinse clear and dry
HERBS & SPICES
with Saint John's wort, Calendula & Tumeric
A combination of ingredients ispired by a big trip from ancient Greece, through Egypt, to India...
Saint John's Wort. There are few to say that are still unknow about this magical herb with its healing properties. One of the most known pharmasists and botanologists of Greece Dioskouridis(40-90 AC) called it one of the great miracles of the Greek nature.
Callendula, a flower best known for its soothing properties. First met in ancient Egypt and then traveled to Italy, during the Roman Empire, and took the name Calendula (Calendar) for it blossoms every first days of each month during spring and summer.
Turmeric. A spice that was first used in southern Asia -India. Besides the scent and the flavours it offers in cooking it was also known through out ancient times for its inflammatory and soothing properties.
All these ingredients combined in one soap. A Soap that is Inflammatory, soothing, healing and is suitable for irritated skin and why not...for all skin types! Try it out and you will love it!!!
Weight: 80-90g (2.82-3.17oz)
Ingredients: Ingredieants: Olive Oil, Coconut Oil, Palm Oil, Palm Kernel Oil, Avocado Oil, Almond Oil, Apricot Kernel Oil, Castor Oil, Cocoa Butter, Shea Butter, Saint John's Wort and Calendula Extract, Saint John's Wort & Calendula Blossoms, Turmeric, NaOH (Lye)
Always keep in mind that our soaps are handmade and handcut. That means that they might differ a bit in shape and colour from the ones in the pictures. Handmade products are always unique! :)
There are expensive medical procedures for stretch mark removal, but you can also achieve the desired results with these natural ways to get rid of stretch marks… Read on
blog.stylishgwinafrica.com/natural-ways-2-rid-stretch-marks/
Week 10 of 52 Weeks for Dogs for my Zooie.
We've had a very big change in weather this week. We had a couple days in the 80's F and then it dropped down to the low 40's yesterday. I had put Zooie's coats away but took one out again because it was so cold. Zooie's fur has finally filled in since the chemotherapy but he still needs some help keeping warm when it gets very cold outside. When he's resting on the sofa, I cover him up with a blanket.
My boy saw the vet last week. The blood results came back perfect. My vet said to continue to feed Zooie as we have been. He continues to get organic cottage cheese and flax seed oil with every meal. Although he's not on raw, he is getting a high end dog food (BLUE) with no by-products of any kind. It is a high protein formula called "Wilderness" which is over 40% protein with no grains. The main source or carbs comes from sweet potatoes and berries. I also add Tumeric every other day to fight inflammation. I did a lot of research before giving Zooie this food. I would eventually like to feed raw and I'm looking into slowly changing over. Until then, at least I've seen a big improvement in Zooie's coat and skin with this diet.
Afterall, he counts on me to take care of him. It's my responsibility to give him the best I can.
My wife found this recipe a while ago, and it has become a favorite in our house. It's diced salmon cooked in cocoanut milk with summer squash and wilted bok choy. Spices are tumeric and red curry paste! Served on wild rice with a little chopped clilantro on top. It's delicious.
Making Turmeric Juice
A young man making turmeric juice in a holistic food restaurant. I had never had the fresh juice before and it was quite tasty.
For more of the many culinary uses of turmeric:
en.wikipedia.org/wiki/Turmeric
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Coated the fish with corn flour, tumeric, a little paprika ..... pan fried until golden. Mix soy sauce with some mirin and top over fish along with thinly shredded ginger and scallions. Serve hot with white rice.
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
Tender Peruvian pork atop mashed potatoes (with garlic, cilantro, and queso mixed in) along with a side of fresh corn/black bean salsa (containing onion, diced jalepenos, lime juice, and LOTS of cilantro). Pork cutlets are marinated in a spicy mixture of cumin, tumeric, white vinegar, and salt and pepper then browned in a skillet, before adding orange juice, etc.
The fish with its veggies made a great dinner with couscous and some roasted summer squash.
Moroccan Fish Tagine with Pepper and Olives
1/2 cup vegetable oil
1/4 cup chopped fresh Italian parsley
3 large garlic cloves, chopped
3 tablespoons chopped fresh cilantro
1 tablespoon Hungarian sweet paprika
2 teaspoons ground turmeric
1/8 teaspoon crushed saffron threads
4 6-ounce white fish fillets (such as halibut or orange roughy)
1 pound carrots, peeled, thinly sliced
1 1/2 pounds tomatoes, thinly sliced
1 large onion, thinly sliced
1 lemon, thinly sliced
1 teaspoon salt
3/4 teaspoon ground pepper
1 medium-size red bell pepper, seeded, cut into 1/4-inch-wide strips
24 brine-cured olives (such as Kalamata)
Additional chopped fresh Italian parsley, for garnish
Mix the vegetable oil, parsley, garlic, cilantro, paprika, tumeric and safforn. Coat both sides of fish with mixture and refrigerate for 2-4 hours.
Preheat oven to 350°F.
Place carrots in a 13x9x2-inch glass baking dish. Layer on half of tomatoes, half of onion and half of lemon. Season with half of salt and pepper.
Drain marinade from fish and reserve. Place fish in baking dish and later remaining tomato, onion and lemon on top.. Season with the rest of the salt and pepper. Arrange red pepper strips and olives decoratively over the top. Pour reserved marinade over. Cover with foil and bake 40 minutes.
Increase oven temperature to 400°F and bake until fish flakes easily and vegetables are tender, about 25-30 minutes. Garnish with additional parsley to serve.
This was perfect for dinner tonight as it was a very cold day... This was cooked by JASON for dinner tonight... It was yummy and very full filling .... xxxxxx Michelle..
Curcuma aromatica (Zingiberaceae) . If this is another species please correct me as there seems to be many similiar species.
Khellong to Doimara, West Kameng,Arunachal Pradesh, 26 April 2012
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
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
Tumeric can give you a a bright yellow dye, but it does fade. This fading occurred without exposure to direct sunlight
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