View allAll Photos Tagged Tumeric
Fresh Crab salad, spicy red pepper fondant and caviar,
Sarrasin cup with Periwinkle amandine ,
Grilled Octopus ‘Caesar style’ with pancetta bits,
Cured Salmon with honey mustard and crème fraiche,
Paprika crusted broiled Langoustine,
$22
‘Dry’ Sea Scallop crevice with grapefruit , fresh tumeric,
Freshly shucked St-Simon Oyster, spicy yellow pepper relish
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.
You'll be surprise what simple spice like the mustard seeds and curry leaves can lift the sensory of this curry, as I have eaten similar in Indian food stalls I am sure this dish has a proper name. Help me out if you know the name of the dish.
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.
yum!
My Vegan Shepard's Pie Recipe~
Tumeric- to taste
garlic powder to taste
herbs de provence
1 can of red kidney beans ( or bean of choice)
1/2 c. peas
1/2 c. chopped carrots
1/4c. bread crumbs
1 drained container of tofu ( veggie meat is also good for this)
1/2 chopped onion (in smallish pieces)
1/2c. veggie broth
few pats of vegan margerine
Mashed potatoes freshly made or instant
Crumble the tofu and mix it with the spices and bread crumbs. Then add the beans,carrots,onions & peas and mix. Add to a pie dish or oven safe dish and flatten out. Then put the mashed potatoes on top over the mixture like icing only on top.
Put oven to 350 degrees for about 30 minutes- but keep an eye on it cause every oven varies.
enjoy!
you can add salt afterwards- but ketchup on it was amazing!
my roommate pointed out how ridiculous the grocery list looks. and while buying minced garlic is indeed lazy, i would add that when we use fresh, it's local ontario garlic :)
A rhizome also belonging to the ginger family, it is bright yellow in color and has a pungent flavor. More familiar to westerners in its dried, ground form, it's used fresh in Malaysian cooking.
Visit to Ed Hayders in Worcester, MA for spices
all spices 1/2 off in september!
to be blogged at Nika's Culinaria