View allAll Photos Tagged tumeric,
I used Madhur Jaffrey's recipe to make the currypaste:
7 dried red chilli's (preferably long ones)
1/2 t white pepercorns
1/2 t whole cummin seeds
1 t whole corriander seeds
2 1/2 cm cinnamon
140g shallots
1 T fresh lemon grass, sliced thinly
5 large cloves of garlic
2 1/2 cm piece of fresh ginger
1 t of curry powder
1/2 t shrimp paste- or 3 tinned anchovies.
1/2 t ground tumeric
Soak chillies in hot water for 1-2hrs
Dry roast the peppercorn, cumin, corriander and cinnamon in a small pan over a medium heat until fragrant.
Let them cool, grind in old coffee grinder. Then combine all ingredients in pester and mortar (or blender) to turn into a paste.
Fry a couple of tablespoons of the massaman currypaste in a pan, add beef. Fry for another couple of minutes. Add 400ml coconutmilk, 2 T fishsauce and 2 t palmsuger, 2 T tamarinde paste. Simmer until beef is done. (a few hours)
Add cubes of boiled potato, roasted cashews and fried shallots.
I didn't like it that much. It was too much like a non-specific Indian curry. And it was quite spicy, I think I prefer massaman to be more mellow? I'm not sure. Anyway, we didn't like it that much. I'll give it another try with massaman currypaste from a Mae Ploy.
Klik hier om meer te lezen over: Thaise Massaman curry.
Of voor een overzichtje van: de 5 soorten Thaise curry op een rijtje.
top view of turmeric powder - Overhead shot of turmeric powder in bowl in a close-up image.. To Download this image without watermarks for Free, visit: www.sourcepics.com/free-stock-photography/24744868-top-vi...
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...
When living in New Zealand on a little farm, I used turmeric and black boy peaches to dye a blank skein of sock yarn, creating a gradient pattern of yellow to white to purplish.
In Vietnam I finally decided to use this yarn for a very special project: my first-ever triangular lace shawl, that would become a present for my mother's birthday in October. I spent lots of hours knitting the time away on public transportation, getting curious looks from Vietnamese women (who no doubt can knit way better than I can, they were probably more interested in my skin color than my knit work :P ).
Last month, back in the Netherlands, I blocked the scarf (which really opened up the pattern by the way, I will never underestimate the power of blocking again!), just in time for mom's b-day. Can I tell you she loved her present?
The pattern is the 'Ashton Shawlette' by Dee O'Keefe on Revelry (www.ravelry.com/patterns/library/ashton-shawlette). It's free, and definitely doable as a first lace shawl :)
"Happiness comes of the capacity to feel deeply, to enjoy simply, to think freely, to risk life, to be needed."
(Storm Jameson - English writer, 1891–1986)
A few days ago I met this lady at Dasaswarneth ghat along the Ganges in Varanasi (Benaras).
It was very early and there was a heavy fog all around.
She came from far in order to worship there with a group of other ladies.
They didn't speak Hindi nor English and I couldn't understand their South Indian language but they were happy and it was contagious.
After bathing in the holy waters they were drying their hair, and spreading some tumeric on the skin.
They allowed me to take a few pictures and we had a great time all together.
If happiness comes from the feeling of being needed I am sure that this lady knows how much she is needed...
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another perfectly acceptable use for purple...
and cucumbers that have been sadly neglected since Wednesday's veggie pick up
Adapted Recipe for Refrigerator Pickles
3 1/2 cups thin sliced cucumber
1 small sweet onions sliced/separated into rings
1/2 Tablespoon salt
1/2 cups sugar
1/2 cup vinegar
1/2 cup water
Heat water and vinegar with salt and sugar until dissolved. Pour over veggies. Refrigerate 48 hours. Store in refrigerator for a week.
I like to add a tiny bit of tumeric for color and then whatever seasonings I'm in the mood for -- celery seed, mustard seed, dill, poppy seed....
Making sweet pickles from one of the gigantic Japanese cucumbers grown on my porch. I sliced the intimidating vegetable into 1/8th inch chips on my mandolin and packed them along with a roughly sliced onion into a quart sized container. Everything else shown gets cooked into a brine, and then poured over the top. I had enough to fill a second container half way. Should be ready tonight!
For those scoring at home - the blade on that chef knife is 7 5/8" long. The cucumber itself weighed in at 28oz.
Saffron rice with fragrants of cardamon and cloves served with Tumeric Paneer.
Recipe available here:
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
The combined benefits of NEEM and TURMERIC is that Turmeric is one of nature’s most powerful healers. The active ingredient in turmeric is curcumin. Tumeric has been used for over 2500 years in India, where it was most likely first used as a dye.Take Turmeric regularly and you will be going along way to avoiding many of the degenerative diseases further down the line, whilst enjoying improved health in the present.
Iyoba models her French Castle Burkini. Though I would never wear such a modest bathing suit in real life, if I did a lot of boating or canoeing and needed a ship to shore outfit, I might consider it. Second Life has a lot more water to land transitions than real life. Modest swimwear comes in handy. In the far background is a tumeric bush and Yocheved (blue ardor female Zwicky). At Iyoba's feet is Adiv, (grey-brown female Petable Turtle).
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.
Click this to read on the competitions on selling laksa: The Katong Laksa Wars
When living in New Zealand on a little farm, I used turmeric and black boy peaches to dye a blank skein of sock yarn, creating a gradient pattern of yellow to white to purplish.
In Vietnam I finally decided to use this yarn for a very special project: my first-ever triangular lace shawl, that would become a present for my mother's birthday in October. I spent lots of hours knitting the time away on public transportation, getting curious looks from Vietnamese women (who no doubt can knit way better than I can, they were probably more interested in my skin color than my knit work :P ).
Last month, back in the Netherlands, I blocked the scarf (which really opened up the pattern by the way, I will never underestimate the power of blocking again!), just in time for mom's b-day. Can I tell you she loved her present?
The pattern is the 'Ashton Shawlette' by Dee O'Keefe on Revelry (www.ravelry.com/patterns/library/ashton-shawlette). It's free, and definitely doable as a first lace shawl :)
Not a bad fare, at just MYR64 (USD21) for a sumptuous dinner for three persons inclusive of fruit juice.
Featured in this picture is the Thailand-style "tom yam" sweet-sour soup, kai-lan (Chinese broccoli) in salted fish, plain egg omelet, deep fried beef in tumeric (not in this pic as it arrived at the table later), plain steamed rice and a sweet sour deep fried garoupa fish dish.
I've been making chutney, pickles & cooking some spicy foods this Summer. These are a few of the favorites right now.
Nantucket Bay Scallops and Maine Uni
Fresh tumeric and uni liquor.
McCrady's
Charleston, South Carolina
(November 20, 2011)
A simple way to cook lunch for the kids today...I went easy on the spices because Harriet does not like it too spicy hot. In the rice, there were chicken breast chunks, onions, peas, corn and diced french beans.
The books in the background are some of my favorite cook books and food photography books. I buy cook books not just for the recipes but for the lovely photos as well.
Clean and separate endive leaves.
Mix together 1 cup cooked orzo with 1/2 cup cooked diced artichoke hearts, add 1 diced tomato, a handful of minced cilantro, 1 clove minced garlic, 1 diced jalapeno, and 1 minced scallion. Add spices: 1/2 tsp tumeric, a dash of ginger, cinnamon, and 1 tsp cumin with salt and pepper to taste. Add 1/2 cup veggie sour kreme and adjust the seasoning to taste. Fill your boats and serve.
Chef Shannon Ginn created this cake out of completely from-scratch fondant colored with natural elements, like beet powder and tumeric.
Simply-the best bowl of
"Mì Quảng" in Chicago.
In Vietnam- it's quite common to find street sellers of this amazing dish.
en.wikipedia.org/wiki/Mì_Quảng
For me- this is a complete meal in a Bowl.
Protein,w/ a piece of Pork. A Shrimp or Two. A piece of Squid. A Fish Ball. Even a Scallop. Rice Noodles-hit w/Tumeric. A Little Broth- golden and saffron colored-
maybe a hint of coconut milk flavor- yet savory and rich.
Green Mint. Green Cilantro. Green Scallions.Red Cabbage.Sprinkle of Crispy Onions.Sprinkle of Chopped Peanuts.
OMG- So Good.....and- did I mention
it's only US $5.95-
for this "Big Bowl of YUMMMM"!???!
Ya can't beat it.
Mì Quảng ( = ) "A-Big-Bowl-Of-YUMMM"
Vintage cami top, stained with black tea and tumeric and embellished with vintage trim and doilys. hand beaded detail around the neckline. Snaps in back for a semi-revieling look.
Upcycled vintage slip skirt. Two layers of hand dyed vintage slips sewn together with a knit waistband in cute floral fabric. Embellished with vintage lace and doilys.
Outfit designed and sewn by me for the Benefit for Haven house Fashion Show 2008
Magenta Spreen adds beauty and wonder to salads. The plant grows to be over 5' tall, and re-seeds prolifically. Easy to thin, and the young thinnings are the best part for eating. The bigger leaves are better cooked. Like spinach, it's high in oxalic acid, so eat in moderation.
Part of the Alphabet Garden at the Edible Office.
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PLANT CORRESPONDENCE
Here's an email from new penpal Eric Borgo who saw my photos on the entry for Chenopodium Giganteum on the Wikipedia site:
I'm just a bloke who has an allotment in the UK who got a number of Chenopodium Giganteum seeds off ebay out of curiosity to discover that it's a very useful plant - half my entire plot was tree spinach last year, now this year it's dotted all over the place between pumpkins, french beans etc. Very handy plentiful green veg.
Borgo's Giant Goosefoot Recipe
- fry some garlic in a pan,
- then sweat an onion or two,
- add chilli powder, cumin, coriander, black pepper, cinnamon (just a bit), tumeric, coriander, salt
- leave covered with a well fitting lid (ad a tiny bit of water if the lid isn't perfect) on a low heat for about 20 minutes, then topped with fresh coriander/cilantro
- it's really awesome.
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Photo by Zoey Kroll.
Chef Kosaka shows how this inexpensive juicer he got from Ross Dress for Less works well when you need to juice multiple citrus fruits. This device costing maybe $5.99 yields lots of juice with just a quick squeeze of the handle.
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!
A mix of spices: Cumin, Paprika, Cardamon, Cinnamon, Mustard Seed, Corriander Seed, Tumeric, Salt, Pepper, Fennel, Cloves and Chilli.
A batch of Easter eggs sits in the farm house kitchen. Some of the eggs were colored using natural dyes derived from onion skins, coffee grounds, and tumeric. But, store bought dyes were also used. In fact, Paas dye has been around since the 1880s!
Everyone have a great Easter!
Iyoba's shoes don't match and she looks like she's wearing underwear three sizes too big, tub this is the way to start out making a burkini which is undershirt, underpants, and skirt. The blue thing in Iyoba's hair is Bishara (female ice Zwicky). To Iyoba's left, Vashti (Orange female Petable Turtle) is snoring away. Behind Iyoba is a flamboyant tree (left), a tumeric bush (center) and a cashew tree (with cashew apples on the right)
Northern Thai version of an herbal salad with carrots, parsnip, white tumeric, betel leaf, basil, lime leaf, lemongrass, sawtooth, fried shallots, cashews, peanuts, sesame seeds, dry shrimp, ground pork, and Thai chilies in a mild coconut milk dressing.
This lentil soup was made with a ham bone, onion, carrot and celery; black and white beans; hot chili paste, lime juice, tumeric, cumin, garlic, fresh-ground pepper, kitchen bouquet, salt. Pita bread pizza rounds have Indian curry mixed with tomato paste, salt and a dash of plum syrup, garlic, parsley flakes, veggies, cheese.
Slowly glaze 1 chopped onion for 4 minutes.
Add 1 chopped garlic.
Add 1 T black cumin and 1/2 T tumeric and cook for a minute.
Add 5 T white wine. Let it simmer for 4 minutes.
Add chopped tomatoes (fresh and/or canned), season with salt or chickenstockpowder and simmer for 10 minutes.
Add the courgette, cook for 8 minutes or until cooked.
Sprinkle with chopped coriander and spring onion.
Serve with rice of nasi kuning.