View allAll Photos Tagged tumeric,
Dragon Jasmine Green Tea Sorbet container.
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!
The rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has an earthy, bitter, peppery flavor and a mustardy smell. into the chinese medicine stimulate blood circulation and solves blood clot
one bunch cauliflower- cook in boiling water for 5 min, drain
melt 2 Tbsp olive oil + 1 Tbsp butter in skillet
add 1-2 tsp fresh grated ginger, 2 tsp curry powder, 1 tsp tumeric, cook for 1 min
add 1/4 cup bread crumbs, cook another minute
add 1/4 cup chicken broth and cauliflower to skillet, cook until liquid evaporates, about 3 min.
remove from heat, toss with fresh chopped parsley
Recipe to follow later tonight...
Add 2 teaspoon of konjac flour to two cups of water. Stir continuously and bring it to boiling. Keep boiling for about 3 min.
In a separate bowl, add 1 teaspoon of lime juice into a¼ cup water. Mix well. Add limewater into the boiling water and continue stirring for about 5 minutes without taking it off the flame.
A gel is formed as the mixture cools down.
Cut the gel into small pieces or rings, dip in water or steam about 3-5 minutes. Prepare the breading by combining ¼ cup cornmeal, ½ cup wheat flour, salt, pepper, paprika and tumeric. Coat the konnyaku and place on silpat and bake at 400 degrees for 20 minutes. Serve with your favorite dipping sauce.
Donner Kebabs Chiken Shawarma
@Butt`s Kitchen
Bahan :
Roti :Tepung segitiga Biru 2 gelas ,permifan secukupnya,mentega secekupnya,garam secukupnya dan di uleni menjadi dough .
chiken :1 dada ayam di iris tipis2 lembaran marinate dengan bumbu ,beri bumbu bawang putih dan jahe giling halus ,mentega,olive oil,red chili powder,garam massala,coriander powder,blackpaper,tumeric powder little ,salt marinate ke dada ayam dan diamkan beberapa saat lalu grill sampai matang .
topping: cabbage,onion,olive fruits,tomato,red paper,mayonise,thousand island,tomato sauce and cheedar cheese .
cara penyajian : siapkan bahan roti lalu olesi dengan mayonise dan thousand island lalu susun salad dan dada ayam yang sudah di iris tipis memanjang ,lalu beri keju cheedar cheese dan tomato sauce ,chilli sauce jika suka lalu gulung dan potong sesuai selera hidangkan dengan kentang goreng :)
Setia Alam, Shah Alam, Selangor, Malaysia.
Young fruit pods. Sonerila heterostemon Naudin. Melastomataceae. CN: [Malay and regional vernacular names - Hati-hati hutan, Hati-hati gajah, Kerekap air, Kodok hutan, Bunga kembang petang hutan], Six-stamened Sonerila. Distribution - Sumatra, Penin malaysia and Borneo. Herb to 50 cm tall. Habitat - widespread in lowland forest. In folk Malay medicine the root with tumeric is giving for grippig pains in the stomach after childbirth; in the others, leaves or root are used in a bath or an application for icterus neonatorum (neonatal jaundice).
Ref. and suggested reading:
FRIM Flora Database
www.theplantlist.org/tpl1.1/record/ifn-80219
A Dictionary of the Economic Products of the Malay Peninsula, I H Burkill et. al., Oxford University Press, 1935
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!
Tungku Abdul Rahman, Otak Otak, merdeka, hari merdeka, ikan kurau, lemongrass, shallot, dried chillies, tumeric root, galangal, ginger, threadfin, morinda leaves, noni, daun mengkudu, daun limau purut, daun kaduk, daon kadok, daun pisang, santan, egg, coconut milk
After chopping up a whole pile of tumeric, I started pounding it with the mortar and pestle. When it was a paste, it was boiled to make the dye.
I got to take home the 3 small bundles of silk that I dyed in class: sappan wood (purple), indigo (blue green) and tumeric (yellow).
The impulse of adding prawns to this curry had marvelously enhanced its taste! Yummy! Surprisingly, the lady's fingers blend in so well with the seafood
Turmeric, which gives this dish its yellow-orange colour in part, is one of the spices that I often add to my curries and sambal dishes.
For health stories on turmeric, click these links: Curry 'may slow Alzheimer's'
If you like to find out more about turmeric, please visit: www.all-foods-natural.com/dossier/tumeric.html
"Naturally dyed. Some with onion skins, some with red cabbage, and others with tumeric. The designs are flowers from the yard...dandilions and grape hyacinth How?...we pressed them to the raw egg and then securely tied the egg inside a pantyhose and boiled it. We're Orthodox Christian so traditionally we dye Red eggs for Pascha but these are fun too!"
Submitted by Anna Harrington.
Ganesha at Nagaraja Temple
Taken at Nagaraja Temple, Nagerkoil , Tamil Nadu India
Devotees make offering of milk and tumeric on the many snake idols as part of remedy for Rahu Ketu or past life issues
@KomillaSutton
Susan Feniger's latest cookbook on Street Food was passed around and available for sale.
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!
The wife is enamored with the Singapore Laksa, and after one too many go with the takeout, she decided to make her own.
This is her first attempt, and my only complaint is.. why did you make such a small batch?! Next time make 4x more!
The begining of the Ubatna ritual and festivities. Tumeric is smeared on the forehead and face of the bride or groom in the family who is going to be married. All the woman in the family one by one apply Tumeric to the girls and boys.
The masi baryani ayam (chicken) bought from the cook food stall at Geylang Serai Market. Rice cooked with tumeric.
Fred Nelson, SHi participant, grows grows yellow ginger (tumeric) and dries it in his Solar Drier, with Chris Roberst of Bakrwheats Dog Biscuits
Assorted fishballs, sliced fresh garlic, onion, fresh basil, king oyster mushrooms, asparagus, rice noodles, shrimp, fish sauce, ginger powder, tumeric, clove powder, white pepper, butter
billsparadise.blogspot.com
Recalling, my eldest sister was the one who cooked this dish. Not satisfied with the colour and taste, she engaged an aunt to show her. Next came my 2nd brother who tried his hands on this dish! I remember vividly, he was the one that showed me the turmeric! Now, I love to use this spice in my curries and sambal dishes. It adds colour and enhances the taste.
Today, with Rika’s suggestion, we made onion pancakes, which are a “dim sum” item served in restaurant, to go with curry. - Jenny
Turmeric, which gives this dish its yellow-orange colour in part, is one of the spices that I often add to my curries and sambal dishes.
For a health stories on turmeric, click these links: Curry 'may slow Alzheimer's'
If you like to find out more about turmeric, please visit: www.all-foods-natural.com/dossier/tumeric.html
Updated on Sunday, Oct 29, 2006 - Jenny
copyright © 2011 sean dreilinger
view ugly, but good - tofu, broccoli & tumeric curry - MG 1027 JPG on a black background.
Exotic products in a Dutch supermarket
1 Sapropo Bitterkomkommer
2 Minibara
3 Tumeric en/and Peteh Bean Seeds
4 Antroea
5 Okra
6 Surinaamse Roti
csa: zucchini, onions
recipe based on The Wednesday Chef's recipe. I added curry powder, less tumeric, a dried Japanese red pepper, and more mustard seeds.
This is where the spice Tumeric comes from. There are seeds inside which are wrapped in bright red flesh that will stain your skin an orangish-red.
Okay, lots of eggs here.
Crap, one of these is grape juice...I think the bottom one with a leaf imprint on it....
Blue: Blueberries with and without plants wrapped around. Also, the one with the rice speckles!
Dark yellow: Tumeric
Super light brown: Coffee with rubberbands wrapped around them
Sienna color: Onion skins
Pink: Beets
Brownish one with dots: Paprika, with pearl beads wrapped tightly with cheesecloth
Chinese curry powder - I was amused to read on the back of the packet, "The origin is from the period of the Qing Dynasty. According to prescription developed by the old and well-known family doctors of traditional Chinese medicine, it is made of the quality plant spices, with the advanced scientific technology and equipment."
Sorry India, you did not invent curry powder, or perhaps they mean just this particular recipe.
"Ingredients: tumeric rhizome, clove, cassia, Ziran, white pepper, aniseed, common fennel fruit, coriander seed, nutmeg, chili"
Ziran is the Chinese name for cumin.
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
Young Girls by the Seaside, Pierre Puvis de Chavanass 1887. Musee d'Orsay, Paris, France.
Pierre Puvis de Chavannes (1824-1898) was one of the most striking artists of the second half of the 19th century in Europe, known equally in the United States, due to his activities in the fields of composition, forms and monumental painting.
The aesthetics and the way the subject is tackled in Young Girls by the Seaside belong neither to "academicism" nor to Impressionism. The simplicity of the composition, the schematic drawing of the silhouettes, the small number of colours, the scarce relief, the lack of depth, the mat aspect of the surface, the general simplification and the neutrality of the subject inspired from antiquity with the incredible motif of the figure shown from the back all testify to a completely original poetic vision. This deeply marked contemporaries and following generations down to Matisse and Picasso who drew direct inspiration from it.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The goal is to recreate, fully or in part, a famous artwork. (painting or print)
You must provide a photo of the original artwork (you can link to a museum's website), and a photo of YOUR creation PASTE OFF (photos of paste on, and process are a bonus!)
This challenge will give you an opportunity to use the shading technique (a bit intimidating to some of us), but it is still somewhat open because it allows you to play with other various techniques, such as two toned (tumeric, indigo, or henna), and embellishments (crystals, glitter, or gliding). But please make an effort to make henna shading your main component.
Start posting your creations July 14th., but you have the whole month to do it (until the next challenge)
Remember, this is a challenge, so challenge yourself and dont pick anything too easy for your expertise level (no Pollocks please, haha)
The family dining area. A a splash of tumeric colour and a splash of terracotta red.. in the house around dark coloured walnut finished furniture. The family was desinged to act as a low dining too.
A flour tortilla filled with shredded chicken breast sauteed with tumeric, almond and aji mirasol sauce. Served with grilled tomato and beets.
Course 2 of the special 2-course $15 lunch prix fixe. It might be hard to appreciate how much food was on this plate - indeed very hearty. The large tortilla was packed full of a flavourful creamy chicken mixture that was complimented by a great burst of freshness from a fresh salsa. Seasoned beets and a grilled roma tomato rounded the plate.
TorontoLife's Weekly Lunch Pick: www.torontolife.com/daily/daily-dish/weekly-lunch-pick/20...
India, Nepal, Tibet: borders and names, created and defined, only by the intruders that needed them.
Hindu. Himalayan. Buddhism. Hindustani; dimensionless cultures boxed into, and under, the convenient labels of Religions & Regions; paragraph entries into encyclopedias that finally fit into the narrow minds of the Western explores that claimed their discoveries. Names, filtered through the deaf ears of ego, clumsily wearing the clothes of the Western alphabet, pronounced and spelled, to this day, incorrectly.
Masala means, "mixture of spices." Curry is an British-invented word for a pre- mixed and packaged powder of the spices the occupier could never quite sort the individual ingredients out of, or back into. Correctly, anyway. Those three mystery ingredients are: Coriander, Cumin, Tumeric.
India, Nepal, Tibet.
We can call it, South Asia.
But it is "my place."
And I prefer to let it be.
A way of life.
And a masala of people.
(Image: Girl, greeting me with a namaste though my tent, in the tiny Himalayan (Garwhali) village of "Gingipani," which is said to mean, "sweet water" in one of hundreds of Nepali-influenced and Himalayan dialects of Hindi.