View allAll Photos Tagged tumeric,
When making a dish with salt and oil, be sure to salt the dish in the beginning, otherwise it may result in globulization where the oil may coat the granules of salt and it won't dissolve properly.
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!
Description:
This is another Phayant RoiTao (Foot print) Kamin (Tumeric) Yiap TaoKool (Both foot step on) created by LuangPhor Koon of Wat BaanRai (Nakonratchasima) in B.E.2536.
Only a total number of 1000 pieces were created and due to the limited quantity created, it is not easy to find a genuine piece nowadays.
More importantly, this piece shown is easily identified and has maintained in it's original and unused condition.
View the reference picture here:
www.flickr.com/photos/noii_thai/11488513745/
H/p: (65) 90688029
Nonya Melaka Curry Chicken / Gulai Ayam. $14.
Chicken white meat, galangal, lemon grass, chili, turmeric, lime leaf, spices.
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.
Recipe from "The Barbecue! Bible". Marinade consists of coconut milk, garlic, lime, fish sauce, tumeric
SGG project - Working note:
BN: Curcuma mangga Valeton & van Zijp. [Note: Probably the flowering variety].
VN: Temu pauh, Temu mangga, Kunir mangga, Temu lalab, Kunir putih, Kunyit putih], Kha mîn khao, Khamin-khao, Ama haldi, White tumeric, "Mango ginger" (technically a Cucurma and not Zingiber; sharing vernacular name with Curcuma amada).
Source: BD, Lang, Kd
ACQ Date: 130715-0051-July 15, 2013
Rhizomes of Curcuma mangga Valeton & van Zijp. Zingiberaceae. CN: [Malay and regional vernacular names - Temu pauh, Temu mangga, Kunir mangga, Temu lalab, Kunir putih, Kunyit putih], Kha mîn khao, Ama haldi, White tumeric, "Mango ginger" (technically a Curcuma and not Zingiber; sharing vernacular name with Curcuma amada). Native to Eastern and Southern India; elsewhere cultivated. Herbaceous perennial, aerial part up to 130 cm tall; rhizome cream to pale yellow inside. Rhizomes of this plant are similar to ginger but have a distinctly mango flavor. They are most used in pickles in Southern India, eaten raw as "ulam" in SE Asia and flavoring culinary. Also used in folk medicines and effective against stomach disorders.
Ref. and suggested reading:
www.theplantlist.org/tpl/record/kew-235254
www.theplantlist.org/tpl/record/kew-235188
www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?100993
www.clovegarden.com/ingred/gg_ginger.html
www.plantnames.unimelb.edu.au/Sorting/Curcuma.html
www.jircas.affrc.go.jp/project/value_addition/Vegetables/...
As a family we're learning to regrow what we eat from either the seeds, clippings, etc. Here are a few of our regrown plants. The tall, green, potted plant is an avocado and won't be edible since we don't have the appropriate weather in this region to grow avocados, but the seed can grow into a huge and hearty plant. In the burlap sacks there are two ginger roots and one tumeric.
A collection of Indian spices. Starting from the lower left and proceeding clockwise: ground red pepper, cumin and tumeric, cloves, cinnamon, black cardamom, and green cardamom. These eventually were dissolved in yogurt to make a marinade for beef (which to me, as a White Boy, is funny in that I have used classic Hindu cuisine techniques to marinate cow)
Guide holds up a beautiful crucifix orchild flower on tour of spice garden near Periyar National Park, India. His fingers are stained from earler tumeric demonstration.
163 Danforth St
Portland, ME 04102
Phone: (207) 879-8755
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© 2017 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.">The Danforth
163 Danforth St,
Portland, ME 04102
Phone: (207) 879-8755
The Wandering Eater | Instagram | Twitter
© 2017 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
SGG project - Working note:
BN: Curcuma mangga Valeton & van Zijp.
VN: Temu pauh, Temu mangga, Kunir mangga, Temu lalab, Kunir putih, Kunyit putih], Kha mîn khao, Khamin-khao, Ama haldi, White tumeric, "Mango ginger" (technically a Cucurma and not Zingiber; sharing vernacular name with Curcuma amada).
Source: SLN, Jerant, Ph
ACQ Date: 130515-0014-May 28. 2013
Rhizomes of Curcuma mangga Valeton & van Zijp. Zingiberaceae. CN: [Malay and regional vernacular names - Temu pauh, Temu mangga, Kunir mangga, Temu lalab, Kunir putih, Kunyit putih], Kha mîn khao, Khamin-khao, Ama haldi, White tumeric, "Mango ginger" (technically a Curcuma and not Zingiber; sharing vernacular name with Curcuma amada). Native to Eastern and Southern India; elsewhere cultivated. Herbaceous perennial, aerial part up to 130 cm tall; rhizome cream to pale yellow inside. Rhizomes of this plant are similar to ginger but have a distinctly mango flavor. They are most used in pickles in Southern India, eaten raw as "ulam" in SE Asia and flavoring culinary. Also used in folk medicines and effective against stomach disorders.
Ref. and suggested reading:
www.theplantlist.org/tpl/record/kew-235254
www.theplantlist.org/tpl/record/kew-235188
www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?100993
www.clovegarden.com/ingred/gg_ginger.html
www.plantnames.unimelb.edu.au/Sorting/Curcuma.html
www.jircas.affrc.go.jp/project/value_addition/Vegetables/...
The orginal recipe for the chicken is here.
The recipe for the black beans is here.
I only made a half recipe, but used the full amount of ground cayenne. I skipped the fresh corriander, but used some parsley for garnish. The recipe didn't specify what kind of yogurt, but I used a greek yogurt. And lastly I used a 2 tsps of a ginger/garlic paste instead of fresh garlic and ginger.
Both were very good and I'm not a big fan of yogurt, but in this case in blends nicely with the tomatoes. I took my cue from the original photo and used tortillas (store bought) to soak up the yummy sauce.
Photography by Cajsa Lilliehook
Store info at Blogging Second Life
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Skin: Jalwa - Dido - Tumeric - Red Eyebrow
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Lashes: Lelutka
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Earthen Delight is a premiere producer of organic turmeric, mustard seeds, red chilly powder, saffron, white pepper, pepper mint and spear mint leaves, psyllium seeds and husk, nutmeg, etc. Organic products are free from synthetic chemicals and pesticides and are healthy to eat.
Description:
This is the Phayant RoiTao (Foot print) Kamin (Tumeric) Yiap TaoKool (Both foot step on) created by LuangPhor Koon of Wat BaanRai (Nakonratchasima) in B.E.2536. Only a total number of 1000 pieces were created and due to the limited quantity created, it is not easy to find a genuine piece nowadays. More importantly, this piece shown is easily identified and has maintained in it's original and unused condition.
View our LuangPhor Koon collection:
www.flickr.com/photos/noii_thai/sets/72157624890614803
Biography of LuangPhor Koon:
www.flickr.com/photos/noii_thai/6528185923/in/set-7215762...
H/p: (65) 90688029
"It's not what you look at that matters; it's what you see" ... Henry David Thoreau
The Cape Neddick Lighthouse in York, Maine. Several artists were painting or sketching a scene; and they in turn became part of my scene!
Three textures from Distressed Jewell:
Minerals and Gems,
Clay and Tumeric,
and,
All Scratches
Our specially blended bridal ubtan. It is good for normal skin.
Ingredients: Gram flour, turmeric, multani mitti (fuller's earth), cucumber extract, papaya extract, fenugreek, sandalwood powder, neem.
33" umbrella to right and above. 200 Watt equiv CFL 6500 K wide open, thru white translucent, f wide open minimum focus distance.
Tandoori Chicken
adapted from www.acommunaltable.com/tandoori-chicken-with-mango-curry-...
* 1 cup plain yogurt (regular or greek style)
* 4 cloves of garlic, minced and mashed to a paste with salt
* 1/2 jalapeno pepper, minced
* juice of 1/2 of a lemon
* 2 tsp. fresh, grated ginger
* 2 Tbsp. garam masala
* 2 tsp. tumeric
* ½ tsp cayenne pepper
* ½ tsp curry powder
* 4-5 drops red food coloring (optional)
* 8 chicken drumsticks, chicken thighs or 4 chicken breasts
Directions:
1. Combine all ingredients and stir to coat evenly with the marinade.
2. Refrigerate for a minimum of 30 minutes and up to 1 day.
3. Line a cookie sheet with foil. Spray a rack with cooking spray and place on top of the foil lined pan.
4. Remove the chicken from the marinade (leave the yogurt mixture on) and place on the rack.
5. Bake at 425* for 30-45 minutes (on convection if you have it) or until internal temperature reaches 165*. Turn the chicken once ½ way through the cooking time.
Garam Masala (if you can’t find it at the grocery store)
* 1 Tbsp. ground cumin
* 1 Tbsp. ground coriander
* 1 Tbsp. ground cardamon
* 1 tsp. ground cinnamon
* 1/2 tbsp. ground black pepper
* 1/2 tsp. ground cloves
* 1/2 tsp. ground nutmeg
Directions:
1. Combine all the spices in a small, airtight container.
Tandoori Chicken
adapted from www.acommunaltable.com/tandoori-chicken-with-mango-curry-...
* 1 cup plain yogurt (regular or greek style)
* 4 cloves of garlic, minced and mashed to a paste with salt
* 1/2 jalapeno pepper, minced
* juice of 1/2 of a lemon
* 2 tsp. fresh, grated ginger
* 2 Tbsp. garam masala
* 2 tsp. tumeric
* ½ tsp cayenne pepper
* ½ tsp curry powder
* 4-5 drops red food coloring (optional)
* 8 chicken drumsticks, chicken thighs or 4 chicken breasts
Directions:
1. Combine all ingredients and stir to coat evenly with the marinade.
2. Refrigerate for a minimum of 30 minutes and up to 1 day.
3. Line a cookie sheet with foil. Spray a rack with cooking spray and place on top of the foil lined pan.
4. Remove the chicken from the marinade (leave the yogurt mixture on) and place on the rack.
5. Bake at 425* for 30-45 minutes (on convection if you have it) or until internal temperature reaches 165*. Turn the chicken once ½ way through the cooking time.
Garam Masala (if you can’t find it at the grocery store)
* 1 Tbsp. ground cumin
* 1 Tbsp. ground coriander
* 1 Tbsp. ground cardamon
* 1 tsp. ground cinnamon
* 1/2 tbsp. ground black pepper
* 1/2 tsp. ground cloves
* 1/2 tsp. ground nutmeg
Directions:
1. Combine all the spices in a small, airtight container.
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, coriander 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, boring 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 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.
Chicken, sweetcorn and coconut--a marriage made in heaven!
A recent haul from the shops yielded a bounty of sweetcorn, but with the English summer being what it is, a BBQ was out of the question. So a curry was the next best thing.
Corn and Coconut Masala Rice
This dish is from food.sify.com/recipe.php?id=14323895&cid= which contains a hidden wealth of recipes:
Boil 2 cobs of corn until tender and leave to cool. Strip off the kernels.
Meanwhile, make a paste with a few chillies, a pinch of garam masala, a small handful of mint, a handful of coriander, garlic and ginger.
Chop two onions and fry with 4 whole cloves, 2 bay leaves and a piece of cinnamon until the onion is soft.
Now add the paste and fry until fragrant.
Stir in 1 cup basmati rice and coat well.
Add the sweetcorn kernels and 1.5 cups coconut milk/water (to taste) and simmer until absorbed.
Chicken with whole Spices
This recipe is from a booklet of that title with no author name:
Joint a chicken, seal it and and set aside.
Fry 1tsp cumin seeds until they crackle, then add 1 chopped onion, garlic, ginger and some chillies and fry until the onion is soft.
Add a few pieces of cinnamon, 2 black cardamoms, 4 whole cloves and stir for a minute.
Add ground spices: ½tsp each of allspice and tumeric, 1tsp paprika, salt and pepper to taste and then the chicken pieces. Fry with the spices ca. 5 minutes (note: if your pot is big enough, you can leave out the initial frying step and seal the chicken in the spice mixture).
Scantly cover with water and simmer 30 minutes.
Add 2 ripe, skinned tomatoes, a few chopped or whole green chillies and 1tbsp ground almond and reduce.
Garnish with chopped coriander.
13 December 2009
Trying to recreate the ubiquitous dal bhat tarkari...
Dahl - boil lentils in hot water until soft and soupy, I had red split at home, but more often it was green mung or urad. Sometimes I add ground turmeric or grated ginger while it's boiling. Heat oil in a separate pan and fry garlic and spices (I had a panch puran mix - fenugreek, nigella, cumin, mustard, fennel). When they start to pop, pour them over the lentils, mix and serve with chopped fresh coriander.
Tarkari - fry garlic and spices in oil (I brought a masala mix back from Kathmandu with ground corinander, cumin, tumeric, fenugreek, ginger, onion, mace, cardamom, asafoetida, pepper, nutmeg, cloves and mustard), add veggies and stir (mine were beans and potatoes, but whatever is around works) add enough water to make a bit of gravy, cover and cook until veg is soft.
Serve with boiled white rice and feel nostalgic.
Lamb chops, grilled. Lime rice, with chana dal, serranos, cilantro, tumeric and mustard seed. Roasted cauliflower with tomato and onion curry sauce.
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
Collards and Tofu in the style of "Palak Paneer"
Made this for dinner last night. Had some collard greens that some friends gave me from their CSA (I need to sign up for this, it seems pretty awesome, and you should check your area for a similar program). I removed the thick stems of the greens and pressure cooked in a bit of water for 20 min, really just a little bit of water, because I was not going to drain it later, as to reserve the nutrients that seep into the water. While that's going, heat up about a tbsp of ghee or butter in a skillet and toast some fresh ground cumin, coriander, fenugreek seeds, tumeric, and a bit of hing. Sweat some diced onion with a bit of salt in the mixture for a good 10 min or so on low. I then added a puree of garlic, ginger, and one thai bird's eye chili (can be any chili, this is just what I happened to have), I used a magic bullet that I got as a present for this, and it is really useful for making small quantities of sauces and purees. When the collards are done, I added them and their braising liquid into a blender (magic bullet again) and pureed then poured it to the skillet. Then I added some cubed extra firm tofu and reduced until it was the proper texture, finishing with a tbsp of fat free sour cream to add a bit more creaminess. Add salt and pepper to taste. I served it with basmati rice and store bought roti.
Recipe Coming:
1/2 zucchini, diced
2 cups cauliflower
1 cup broccoli
1/2 red bell pepper, diced
1 potato, diced
1/2 jalapeño, diced
1 carrot, diced
1 rib celery, sliced
1/4 onion, diced
1 clove garlic, minced
Piece of ginger root, grated
1/4 cup mint leaves
1/2 cup coconut milk
1 tsp cumin
2 tsp curry powder
1 tsp tumeric
4 tsp lime juice
2 tsp dry shredded coconut (for topping)
Salt, pepper
In a pan heat a little olive oil and add onion, garlic and spices. Sear well. Add all veggies and coconut milk -- simmer 7-10 minutes until tender. Season to taste with salt and pepper. Add mint and simmer 2 minutes more.
Serve with grain of choice.
Feeds 2 generously.
27th instalment in the Food project series
My own take at Southern US cuisine. Tasty crab cakes. Because I do not cook with eggs, I used my non-dairy vegan mayo instead. I shredded a couple of breadcrumbs from project 22. I added pre-panned onions, carrots and parsley to the breadcrumbs and the mayo to make a nice mixture with shredded surimi (faux-crab). I coked the mixture in the oven for about 20 minutes. To go with the crab cakes, I prepared a curcuma (tumeric) mayo. Very good but I could not achieve the consistency of regular crab cakes.
Please comment
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