View allAll Photos Tagged Tumeric
This is the staple food in Nepal. Rice (Dal), lentils (Bhat). The lentils were usually seasoned with spices such as coriander, ginger, chili powder, and tumeric. On the side are "tarkari" - vegetables - such as curried potatoes and pickled tomatoes. A reward for climbing the 3,500 stone steps before lunch was that the tea house in Ulleri served what was hands down the best Dal Bhat I ate in Nepal.
348 Wythe Avenue
Brooklyn, NY 11249
Phone: (347) 222-6722
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© 2018 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
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!
Chicken satay with peanut sauce made with red chiles, ginger and tumeric. This is served with a cucumber and red onion salad.
Part of the Summer Sizzle Menu at Daiquiri Dick's in Puerto Vallarta, Mexico.
@Bukit Ubi, Kuantan, Pahang
Nikon F-601, Nikkor 28mm f/2.8 AF, Mitsubishi MX-II 100 (expired on July 2004)
Ever since learning how to do this I have been turning over the many and varied combinations.
Basically, cook crumbled pieces of pressed tofu in with some other stuff.
Key points:
Press the tofu! Get that water out. I do overnight, in layers of a clean tea towel.
Colour. Use tumeric, either sprinkled on or added to water, to give a yellow colour.
Flavour. Whatever you do, start by softening an onion in oil. Then go for your life. This one has mushrooms, grated courgette, black pepper, cajun seasoning, sage and dill. Nutritional yeast is also a winner here.
Burnt, crunchy bits. A vital component. Use a heavy pan or wok. Cook the tofu until there are blackened bits. Then cook a bit more. At least ten minutes of cooking in the pan after you have added the tofu to the softened onion flavour base. This gives the tofu time to contemplate the flavours.
This was a recipe handed down by his mum!! Every winter since then we cook this at least twice through out the season!! This is a full on meal and taste bloody good. I thank his mum for this always!!
348 Wythe Avenue
Brooklyn, NY 11249
Phone: (347) 222-6722
The Wandering Eater | Instagram | Twitter
© 2018 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
after the ubatna ritual proper the guest all participate in the throwning of tumeric paste and water in a color festival not unlike holi. Everyone is smeared with tumeric. Here a family guest poses. This is a special photo as this guest is Hindu taking part in a Muslim wedding. In Chanderi Hindu and Muslims mix at weddings and other festivities which was common in the past but is increasing rare in in today's secular India.
Seasoned the boneless chicken thighs with ground cumin, smoked paprika, couple pinches of ground tumeric, sea salt and freshly ground black pepper. The key to this is to get the grill really hot and then place the chicken skin side down for a couple minutes to get the nice grill marks. Then cook the chicken in indirect heat. I drizzled some honey on the chicken half way through grilling.
For the quinoa, I start with heating up a tablespoon of oil in the pot add in a tablespoon of cumin and cook that for about 30 seconds. Then add in some minced shallots (or garlic) cook for another minute and then add the quinoa, mix well. Cook that for about a minute or two and be careful not to burn the quinoa. Next add water bring it to a boil. Lower the heat and let that simmer for 12 minutes covered. Uncover the pot, add frozen corn and peas (about 3/4 cups each). Mix it to combine. Cover the pot and let it cook for a couple of minutes. Next, uncover season with salt and pepper to taste and add in some chopped cilantro.
Serve the quinoa with the grilled chicken. I drizzled a little bit of honey over the chicken just before serving.
Enjoy!
I went to Save Our Seabirds today to drop off a donation for an upcoming event, and a couple of gifts for Lee Fox who runs the place and Lynn Zablo who is one of the rescuers. My friend Lorraine went with me to keep me company and help. That’s my friend who had a brain tumor removed only 8 weeks ago. She’s doing great, and we laughed so much on the trip. It was good medicine for us both.
Lee Fox is the sweetest person, and she showed us some really neat specimens. This male black swan lives in a community in Sun City. Unfortunately, this is the third time this swan or his mate has visited SOS for the same bumblefoot issue because the people in the community feed the swans out of the water, where they have to walk on hard surfaces. This time it was just in the beginning stages, so Lee cleaned the foot, applied turmeric and wrapped it up. She thinks it will do the trick, but wishes they would stop feeding the swans out of the water. Swans are heavy, so it doesn’t take a lot of walking on asphalt, sidewalk or whatever to bother their feet.
I’ve never seen a black swan in person, always wanted to, and sometime in the past few months remember commenting on one in a friends photostream. The feathers on their back curl and undulate. They are also very shiny. We thought this male was really big until we saw the resident Mute Swans (the white ones) in the Sanctuary. They are huge! They actually aren’t mute. They make this “farting” sound, a bit like a grunt, as did the black swan. As the sign on the Mute Swans habitat stated, they make several unappealing sounds. LOL
It was great to see Lee, and all the wonderful work they are doing with so many birds. In addition to this Black Swan, we saw mockingbirds, ducks, a yellow crowned night heron, a baby Pelican, a Woodstork, an adult pelican, owls, a woodpecker, blue jays, and parrots, and that was just in the hospital. One Muschovy duck had recently come in with a blow dart right through its head. Lee had a photo of the bird with the dart through its head and the dart hanging in a plastic bag on the photo. The duck was already out in the transitional pen with other ducks recovering from its injury. He looked pretty good, which is kind of a miracle. If you saw the photo the duck seriously looked like Steve Martin on that album cover with the toy arrow through his head.
Please know, it is not my intention to solicit here, just to inform in case you are interested in giving to an awesome rescue organization. Injured birds pour into this place daily. I don’t know how they do it. I am in awe every time I visit and always wish I could do more. If you can’t donate money, and you live in the Sarasota area, they have a wish list online. Here’s the link: www.saveourseabirds.org/Portals/0/SOS Wish List.pdf
After SOS, Lorraine and I stopped at Lowe’s where they had all this stuff out front on clearance. One of the Lowe’s guys was kind of joking about our interest in a five gallon bucket of hand sanitizer. Lorraine said, well who needs that, a school or something? I said, “You know who could use that? SOS!” Even though it isn’t on their wish list, I’m thinking it would be a good thing for them. Not for nothing, it was a $130 bucks and I got it for $15. When I got to the cashier at Lowe’s I said, “I’m a germaphobe.” To which he responded, “A what?” I said, you know, I’m afraid of germs. I plan to roll around in this stuff when I get home. He finally got it, and then I told him, just joking, I’m donating it to a seabird sanctuary.
Really long story long, when you see things like that, think of others. My neighbor noted they need a lot of stuff she sees at garage sales, pet carriers, ceramic pet bowls, tarps and bungee cords, and she is going to keep an eye out for those and other items on the list now. The entire excursion made me happy happy! So I am sharing that happiness and these ideas with you. =o)
Hugs and thanks for viewing! =o)
***All rights to my images are STRICTLY reserved. Please contact me if you are interested in purchasing my images or if you are an educator or non-profit interested in use. copyright KathleenJacksonPhotography 2011**
Chicken satay with peanut sauce made with red chiles, ginger and tumeric. This is served with a cucumber and red onion salad.
Part of the Summer Sizzle Menu at Daiquiri Dick's in Puerto Vallarta, Mexico.
...basically a Japanese-style bento of rice and sides, but cooked with south Indian spices.
I curried the caulflower first and it smelled so good (Indian food is my favorite cuisine) that I decided to make curried fried rice too. I felt like a genius because I'd never thought of Indian fried rice before! What an awesome concept! I used onions and tomatoes, garlic, zucchini, garam masala, tumeric and coriander, curry powder, chili powder, salt & pepper, and leftover sticky rice.
The black beans are leftovers, the apple was just sitting in the fridge turning brown, the cottage cheese is for protein and to cool off the palate after all that curry, and the miso ball is because I am now totally ADDICTED TO MISO. ;-)
Organic Tumeric Ginger, Sweet Tea, Red Velvet Chocolate, and Raw Green Bush Tea Mango Chili
The cup of tea that's steeping is the Raw Green Bush Mango Chili Tea. It's sweet and perfumed of mango with a little kick of heat from the chili.
To view all of my holiday food gift ideas, please read my post
© 2010 Tina Wong; The Wandering Eater. All Rights Reserved.
iakn pari, stingray, peppercorn, white pepper, ladah puteh, asam, tamarind, rempah, shallots, bawang ,merah, galangal, lengkuas, belacan, tumeric, kunyit hidop, garlic, bawang puteh
Wet felted nuno scar/wrap. MAde of soft merino and coton gauze. Decorated with mohair locks, lincoln locks, wool nebs, and silk strips. Eco dyed, with misteltoe and tumeric amongst others.
Naturally-dyed macramé plant hangers in the Steinhardt Conservatory. This hanger is dyed with Curcuma longa (tumeric root). Photo by Blanca Begert.
50mm f/1.4, f/11, 1/10s, 100 ISO
Image is © Kurt VanderScheer and cannot be used or displayed without permission.
Our attempt at a Chinese feast, using ingredients kindly sent to us by our buddy, Chung, in Calgary.
Clockwise, starting at bottom left: steamed white rice, pork & (dried) Chinese mushrooms in pungently citrussy lemongrass sauce, tumeric-glazed mixed veggies & shrimp with shrimp noodles, mushroom veggie slaw in black bean sauce, green peach tea, and dried mushrooms.
Chicken satay with peanut sauce made with red chiles, ginger and tumeric. This is served with a cucumber and red onion salad.
Part of the Summer Sizzle Menu at Daiquiri Dick's in Puerto Vallarta, Mexico.
For dinner, Rika made hard-boiled eggs to go with laksa. Authentically speaking, hard-boiled egg is not an ingredient in serving laksa. Noticeably though, when cockles were omitted in a bowl of laksa because of customer’s request, hawkers would replace them with a hard-boiled egg. Personally, I observed that I was charged S$0.50 more if a hard-boiled egg was added without my request. That was when I last had my bowl of laksa in Clementi. Hard-boiled eggs are often served with other local fares like “mee Siam” and “lontong”
Between, it was the recent disappointment of the lower standards and inconsistent in taste of the laksa gravy in three food stalls in my neighbourhood that prompted me to cook my own laksa.
From left to right: Smoke Gray, Tumeric, Bella's Truck, Carrot Cake, Sedona and Copper Kettle. We can't get enough of these gorgeous November colors!
Colette patterns "laurel" shift dress. I made it from a black eyelet material and tumeric-dyed lace-print cotton, which I dyed myself. I blocked my own design on the dress.