View allAll Photos Tagged Tumeric
Recipe: www.kitchen-apparel.com/2/post/2013/10/green-tomato-relis...
Changes to the above recipe: small bunch of dill + 3/4 tsp. tumeric not one tablespoon
Jonker satay, prob marinated in tumeric, with gizzard, liver, intestines, and meat. Very unlike any satay we've had back home.
Make your own tea from fresh picked ingredients including two kinds of ginger, tumeric, soursop leaves and wild mint.
mish-mash curry dish i threw together and thought i should share.
1 onion, chopped
1 large sweet potato, cubed
1 ripe tomato if ye have one
1 can garbanzo beans
1 cube knorr veggie bouillon
1 fat T minced garlic
1 t minced ginger
1 big T biryani sauce
red pepper flakes
curry powder
salt & pepper
tumeric powder
cumin powder
gobs of fresh plain yoghurt & chutney
slivered almonds and raisins if you have em
small handful of shredded coconut
ok... set to boiling some rice in yer rice cooker.
sautee the onion and garlic in olive oil and butter. when softened add the sweet potato, lower your heat to prevent scorching, it will need to simmer a while. add the tumeric, ginger, cumin, curry powder, s & p, and red pepper flakes. sautee until everything gets a bit sticky looking and then:
take 1 cube bouillon and 1 T biryani sauce, mixed together in 1 cup hot water. pour this broth over your veggies and simmer on low heat. add the chickpeas and tomato. when reduced and the potatoes have cooked through, add slivered almonds and coconut. your curry is ready when the sauce has cooked down to a sauce-y consistency.
serve with the rice, topped off with yoghurt and chutney, and maybe some lentil sprouts too if yer a good sport.
Flower of Curcuma pseudomontana from Zingiberaceae. It is commonly seen in slopes and plains at elevations slightly higher than sea-level. These yellow flower fall off sooner than its colourful pink bracts which are sometimes confused as the flowers.
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
Pho Phi Long, San Jose, CA
(In the Grand Century Mall on Story Road)
Lightly coated with tumeric, these chunks of catfish were presented with dill, scallions, and peanuts on the plate. This was served with a platter of rice vermicelli, fish sauce, diluted and sweetened shrimp paste (mam tom), cucumber slices, sesame rice (?) crackers, lettuce, and herbs (purple shiso, mint, lemon verbena). This dish also came with 3 large sesame crackers.
Doesn't seem as oily as photos I've scoped out elsewhere on the interweb. Extremely tasty!!!
$18.95 for 2 person serving
back down into the forest, stopping at a spice plantation run by a lovely woman called Ruby who worked with Mother Teresa way back when. She now runs the spice gardens, where we saw everything from tumeric to jackfruit to pepper (which is a parasite growing up trees and comes in bunches... who knew!). She cooked us a lovely lunch (veggie stew for wimpy eaters like me - though you will no doubt be amazed to hear that I did eat a small amount of chicken curry while I was there. It was horrible.) and we went swimming in the river
The reason why goats are fine friends. The chevre cerises are parsley (green), tumeric (yellow), vegetable ash (black) and plain. They were friggin' expensive! 5 ounces for 8.17€. ACH! But they were so whimsically delicious on the side with a salad of mixed greens, ready to be plucked and plopped into my mouth.
Zingerberaceae: Cape York ginger. Native tumeric. Understorey herb on edges of riparian areas or in riparian areas of wet sclerophyll, woodland and monsoonal forests on Cape York. The flowers are not the obvious pink areas. The flowers are actually small and yellow and mature in the pink bracts which fade to green and reduce in size with age.
DSCN998
Ingredients : Coconut milk , Coriander ( powder and freshly chopped leaves ) , Tika Masala , Garam Masala , ,flavour cube , ginger , tumeric ,Olive oil , lemon grass , fish ,scallops , prawns , Thai red curry paste ,Satay curry paste , fish sauce , spring onions ,onions, garlic , Spanish sweet pepper , bamboo shoots , water cress ,vege of your choice .
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.
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Amok is a special cambodian curry; it's steamed rather than fried, and has egg in it, so it comes out with a solid but mousse-like consistancy. We made it with those big tiger fish from the market. Delicious.
Here is another scarf from my spring line. The fabric is a sumptuous cotton voile; super lightweight, and yet with a high thread count, so it's incredibly soft. I love the combination of this tumeric gold with the grey. The fabric print is by Anna Maria Horner (her Little Folks Voile collection).
Hmm- what should I call this- Indo-European? I've got lima and navy beans in a sauce out of mirpoix, garlic, turmeric, ginger, crushed red pepper, mustard and a touch of berbere and paprika as well.
It seemed a fitting bed for the holy pig...
USADF awarded Hellen Dausen $75,000 in entrepreneurship grant funding to expand her venture and train more women to produce natural skin care products, all made from local and regional ingredients. Hellen currently is operating her two retail outlets in Dar es Salaam and in Stone Town, Zanzibar, and reaching clients via online sales and trade shows.
Published November 2019
www.usadf.gov/blog/2019/12/8/Hellen-Dausen-Munnis-the-fou...
Occurring once in every 210 days in the Balinese cycle of days, Kuningan is the end of the most important of the regular religious ceremonies for the 10-day Galungan period.
During this period the deified ancestors of the family descend to their former homes. They must be suitably entertained and welcomed, and prayers and offerings must be made for them. Those families who have uncremated deceased ones buried in the village cemetery must make offerings at the graves.
Kuningan takes its name from the fact that special offerings of yellow rice (nasi kuning) are made by colouring ordinary white rice with tumeric (kunyit). It is a time for family groups, prayers, and offerings, as their ancestors return to heaven.
This Galungan period is also a symbolic representation of a battle between good and evil, and the most important function of Kuningan is to celebrate the victory of good over evil so that the balance and harmony of the world can be maintained.
Unlike the more public processions of village temple ceremonies and cremations, most Kuningan celebrations take place in the privacy of the home, in the shrines of the family temple and house compound.
The day after Kuningan is a time for a holiday, visiting, and having fun.
Here's the ceramic teacup we each got at today's event made by local ceramicist, Daven Hee
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!
party favors
party favors...carnival side show softies! inspired by the (very expensive) tattooed man on etsy, i purchased some (beatrix potter!) toile and dyed with rit. it came out too pink so i threw in some tumeric to make it more orange/fleshy. worked great!
5 dolls for 5 kiddos: clown, tall man, tattooed man, trapeeze woman, tattooed woman.
i was a crazy, late-night sewer, but they were really cute gifts.
Mixed it all up in the blender, poured it back into the pan, added some double creme and served it with fresh ground black pepper and a handful of baby leafs.
Turned out very nice if you like the taste of crabfish and piri-piri, like I do.
added som Turmeric to get the color more yellow.
No trick-or-treaters in our building, but if there were, I think I'd be whipping up a great big batch of these. They'd be great for a party too. It's been almost a year since I made my first batch of homemade playdough, but I'm still a big fan. Cheap, easy, cleans up more easily than the commercial kind and smells nicer too. This batch was colored with paprika, tumeric and mustard, but I've had good luck with kool-aid or just regular food-coloring too. Give these little guys a try and see what you think!
Tumeric is one of my favorite dyes. I did my first solar dye jars and before I entered the fabrics I did some soy wax resist making circles with lids of all sizes. The fabric is hemp silk blend. The tumeric was a dull orange until I used the iron to get out the wax, then it quickly brightened to what you see now. The plum skins were plums fallen from my tree or bird raided pieces. The colors here are a dull grey green with bright pink circles emerging with the heat of the iron. I lost some of the green with the ironing. I used Washing soda in the plum skin jar as well as alum. The washing soda made the color a lot deeper. The two center squares of orange Tumeric are PFD cotton.