The shops at Jodia Bazaar, selling various kinds of spices to the visiting customers.

Jodia Bazaar is the largest wholesale market of Karachi where different types of commodities and household stuff are sold and supplied to the buyers.

======================================================

© All rights reserved

Please don't copy, edit or use this image on websites, blogs or other media. However if you are interested in using any of my images, please feel free to contact with me.

======================================================

The shops at Jodia Bazaar, selling various kinds of spices to the visiting customers.

Jodia Bazaar is the largest wholesale market of Karachi where different types of commodities and household stuff are sold and supplied to the buyers.

======================================================

© All rights reserved

Please don't copy, edit or use this image on websites, blogs or other media. However if you are interested in using any of my images, please feel free to contact with me.

======================================================

(beef, pork, fish sauce, soy sauce, dark soy sauce, Chinese rice wine, brown sugar, pepper, garlic powder, ginger powder, honey)

This was my third attempt for babi kecap and I liked it!

(although the photo was terrible again, so this close-up/cut is the best I could do)

First attempt was with a recipe from Beb Vuijk, who wrote the "Indonesion Food Bible for Holland" which you can find in many, many homes in the Netherlands. But she works a lot with powders, like gingerpowder, galangapowder and I don't see the need if today I can buy the fresh ingredients everywhere.

With the second attempt I tried this horrible prefab "Babi Ketjap Mix" from Conimex. I hated the result. It didn't remind me of baby ketcap at all. But I had to try, so I would know what others were talking about.

So today I tried a recipe that made the most sense to me :

Babi kecap

600 gram chopped pork

Season with salt and pepper.

Make a bumbu/paste from:

2 (red) onions

4 cloves of garlic

5 cm ginger, chopped

I like to first stirfry the pork on a high heat, so it gets browned.

Then I gently fry the bumbu/paste and add back the pork.

Then I add:

120 ml ketcap manis (indonisian sweet soysauce)

30 gr gulu djawa (indonesian dark sugar)

Juice of ½ lemon, or just some rice vinegar would do too.

Depending on the kind of meat you use you let is simmer until soft.

I let mine simmer for 2½ hours.

Klik hier voor het Nederlandse: recept voor Babi Ketjap.

Beef Curry from Trinidad

Step 1. Marinating

Make a smooth marinade by blending in a blender:

8 T chopped onion

2 cloves of garlic, chopped

2 T parsley, chopped

3 T coriander, chopped

1 T fresh thym leaves ( or 1t dried)

3 rawit chilipeppers

1 t gingerpowder

1 t salt

ground black pepper

2 T water

Mix this marinate with:

500g cubed stewing beef

And marinate in your fridge for about ½ to maximal 3 hours.

Step 2. Cooking

Gently panfry in some oil until golden brown:

2-3 cloves of garlic, chopped finely

Then add:

1 T hot curry powder

Reduce the heat and add the marinated beef including the marinate.

Stir for 1 minute. Then put the lid on, turn the heat on low and heat through in about 10 minutes. Then add:

3 dl warm water or beefstock

1 t salt

1 t ground cumin

2 t amchar masala

Bring to the boil, reduce the heat and let it simmer until soft and succulent. The recipe says 1,5 hour, I’d say 3 hours at least. Just make it a day in advance, then you’ll never stress and besides that, stews are always better the next day!

Reduce the liquid until thick and sticky. Add some fresh coriander and spring onion in the end for colour.

Making Amchar Masala:

4 T coriander seeds

1 T cumin seeds

4 t black peppercorns

2 t fennel seeds

2 t brown mustardseed

2 t fenegreek

Slowly heat these spices in a dry pan until a little bit darker, for about 1-2 minutes. Take them out of the pan. Let them cool down, then grind in your spice-grinder.

agosto 2012

agosto 2012

masala chai

I suddenly had this craving for "sataysauce". Improvised with some shallot, garlic, chilisauce, gingerpowder, lemongrasspowder, kecap sauce, tamarinde, vinegar and of course ground roasted peanuts. The sauce tuned out quite okay, but the combination with the left over "confit the canard" wasn't so nice.

Unfortunately I can't find my notes with the ratios, but I think it was something like this:

Heat 200 ml coconut milk to disssolve:

100 g Thai palmsugar

1/2 t gingerpowder

1/4 t cardemom seeds

1/4 t salt

Let it steep, cool down and mix with:

400 ml kaki puree

200 ml coconut cream

2 T limejuice

Cool again and then pour in your icecream maker.

Dice tofu, heat some oil in a wide pan or wok. Stirfry tofu with turmeric, cumin, chili powder, ginger powder, ground coriander seeds and salt until crispy.

Ginger Fields are the first step to get Gingerpowder. The Ginger will be rolled in lemonpowder and then laid in the sun. When its dry it will be crushed

Mix gingerpowder, pepper and salt with the pork and leave in a plastic bag of bowl in the refridgerator for 1 hour.

Ginger Powder

Dried ginger has been used in traditional medicine to give relief from gastrointestinal distress. It is found to be effective in eliminating gas from the intestines and helps in the relaxation of the tract.

Ginger is very beneficial in the prevention of motion sickness. It reduces nausea and cold sweats, dizziness and vomiting. It is also effective in the morning sickness of pregnant women.

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Marinatemixture:

2 teaspoon gingerpowder

1/2 teaspoon grounded pepper

1/2 teaspoon salt

according to this book, pregnant women can safely consume a kilo of gingerpowder a day. Impressive..

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Using before and after specific gravity

Alcohol 0n 20201101 (16 days) = (1.087 - 1.0) / 0.776 = 11.2%

Organic Ginger Powder is known for its therapeutic properties. Organic Ginger Powder is usually comes in a split or sliced form obtained by sun-drying and crushing freshly obtained ginger slices

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The Meghalayan Organic Ginger Powder is a premium spice that is sourced from the lush hills of Meghalaya, India. This ginger is known for its strong aroma flavor, and high gingerol content. Gingerol is a natural compound that gives ginger its anti-inflammatory, antioxidant, and antibacterial properties.

For more information visit us on earthenconnect.com/product/ginger-powder/

Mevive International can supply you the Dehydrated Ginger Bits, powder, whole at the best price. Send your requirements to sales@meviveinternational.com

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Ready to ship, clean and pure natural Dry Ginger Powder available here. Low price for bulk quantity buyers. To raise price quotation & samples, email us at sales@meviveinternational.com

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Arqan Foods Ginger Powder is a high-quality, all-natural ginger powder that is perfect for adding a warm, spicy kick to your dishes. Sourced from the finest ginger roots, this powder is carefully crafted to retain its natural flavor, aroma, and health benefits.

Ginger is known for its numerous health benefits, including reducing inflammation, aiding digestion, and boosting the immune system. Arqan Foods Ginger Powder is an easy and convenient way to incorporate these benefits into your diet.

Visit our website at www.arqanfoods.store to learn more about our ginger powder and other premium spices and herbs. Our products are ethically sourced, sustainably grown, and packaged with care to ensure maximum freshness and flavor. Try Arqan Foods Ginger Powder today and elevate your culinary creations to the next level!

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