View allAll Photos Tagged tumeric
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)
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.
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.
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!
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.
Some of the edibles Lina and I encountered on our treks through the Balinese jungle...
From top left to bottom right by rows: Cat's whiskers (Orthosiphon Spicatus BBS, often used as a medicine), cacao pod, cacao pod cracked open, fiddlehead fern, fiddlehead fern, asian eggplant, bongkot flower, duku fruit, black banboo, tumeric root, winged bean, vanilla bean, cloves, rice, coffee bean, palm sugar, guava fruit, soya bean, silver tattoo fern, and a fern tattoo!
Rishi and Seema's wedding
The Haldi ceremony.
Here, someone is putting haldi paste (main ingredient is tumeric) on Rishi's face. They generally put this on his face, hands and feet. It is suppose to make their skin smooth and glowing on their wedding day.
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 crock is warming a water kefir @ 75F. This was started originally from a commercial bottle and is now going strong in it's own (no grains). First batch had an apple finish this batch will be orange. Middle crock is warming a half gallon of ginger beer with tumeric. It is alive and bubbly. I will use a orange finish on this as well during bottling to get some citrus in there. #fermentation #temperaturecontroller #yatc5 #newmexico #truthorconsequences #waterkefir #glutenfree #dairyfree #vegan #vegetarian Buy this temperature controller here: screwdecaf.cx/yatc.html
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Blazing sunset...with help from "Clay and Tumeric" and "Impressionist Sky" from Distressed Jewell.
First day back with power after Hurricane Irene...I really am addicted to my electronics! This is a fishing pier on the Nissequogue River in Kings Park, NY.
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
Green Tomato Pickle Relish
Recipe can easily be multiplied.
8 cups green tomato, chopped
3 tbsp coarse salt
Let stand overnight and then drain
2 cups sugar
2 cups vinegar, white
1 tsp tumeric
½ tsp celery seed
3 tbsp mustard seed
3 cups onions, diced
Bring to a boil, simmer 5 minutes
2 each sweet red peppers, diced
1 each hot pepper, diced (optional)*
Add tomatoes and peppers to pot, simmer another 5 minutes
Bottle and seal to preserve.
*hot pepper options: 1 pickled pepperoncini = mild heat, 1 pickled banana pepper = medium heat, 1 halapeno = hot heat
Tumeric flower & leaves are to be eat raw as "Ulam"*.
*Ulam is analogous to the Western practice of eating raw vegetables and fruits - whatever is in hand - in salads. The condiments differ, instead of salad dressings, various types of "Sambal", typically "Sambal Belacan"** is consumed.
www.flickr.com/photos/liyin/13767999/
**Sambal Belacan:
"Sambal" is the generic term for chilli sauces of many kinds. In this dish the "Sambal" is made up of chilli mixed with dried shrimp.
"Sambal Belacan" is a common condiment made by mixing chilli (and dried shrimp) with the shrimp paste "Belacan".
I love ginger flower & ginger leaves with sambal belacan!!!
Weddings are fun, and when it comes to telugu weddings, the talambralu makes it even more fun..The bridegroom and bride put rice mixed with tumeric powder on each other and then this part comes where they blow colorful thermocol balls on each other...
Dukkah is a north African dry mix of roasted nuts, seeds and spices blended finely together. Traditionally dukkah is eaten by dipping fresh flat bread into olive oil and then into the nut mixture but it also serves as a versatile seasoning in middle eastern cooking - rub onto meat before grilling or add to salads and sandwiches. Adapted from a recipe I collected in Egypt.
My Easy Dukkah
Toast sesame seed in a shallow pan until golden brown and grind in a mortar and pestle.
Tip into a bowl and mix in ground hazelnuts or almonds.
Season with iodised sea salt, ground coriander, cumin, hot paprika, white and black pepper, cinnamon, tumeric, cloves, cardamom and nutmeg.
Store in an airtight container.
This spice mix is basically a baharat, in Turkey they would add fresh mint and in Tunisia, dried rose buds.
Optional: use chopped and ground pistachio nuts instead of hazelnuts or almonds, roast some pine nuts with the sesame seed, include nigella seed.
Using an electric food processor or spice grinder will produce a paste and destroy the fine granular structure. It also increases the energy footprint.
This was made by Jason for dinner tonight... He got this recipe off his mum, as she cooked this when he was younger... We have had this meal quite often now and each time it get's hotter and hotter ... Jason said it take 2 teaspoons of chilli power, but he needs to lower that amount LOL.. But this is a very yummy meal and i enjoyed it all spiciness and all... xxxxx Michelle..