View allAll Photos Tagged tumeric
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
Ingredients:
1 medium onion, halved lengthwise, then thinly sliced lengthwise
2 tablespoons vegetable oil
1 tablespoon minced fresh jalapeño, including seeds
1 garlic clove, minced
1 teaspoon finely grated peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/8 teaspoon turmeric (optional)
1 lb tomatoes (3 medium), cut into 1/2-inch pieces
1 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/2 cup loosely packed fresh cilantro leaves, chopped if desired
Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until jalapeño is softened and garlic is golden, about 1 minute. Add cumin, coriander, salt, and turmeric (if using) and cook, stirring, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until tomatoes break down and sauce is thickened, 3 to 5 minutes.
Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and stir in half of cilantro. Serve sprinkled with remaining cilantro.
Servings: 4 main course servings
recipe from epicurious
I've got an unpleasant sinus cold, and have been craving spicy stuff. So, I brewed tusli tea and blended the warm tea with with green stevia leaf, black pepper, cayenne pepper, ginger, tumeric, cardamon, carob powder, mesquite powder, maca powder, soaked almonds, coconut and sea salt... Then, I strained it through a nutmilk bag. Cleared the sinuses!
1/2 Cup Black Mustard Seeds
1/2 Cup Yellow Mustard Seeds
1 and 1/2 Cups Malt Vinegar
2 Cups Dark Beer- Doppelbocks and Oktoberfests work great!
5 Tablespoons Honey
1/2 cup Dark Brown Sugar
2 teaspoons salt
2 teaspoons ground allspice
3/4 teaspoon turmeric
1 cup dry ground mustard
In a medium bowl, combine mustard seeds with the vinegar and 1 and 1/2 cups of beer. Cover and refrigerate overnight.
In a medium saucepan combine the remaining 1/2 cup of beer, honey, brown sugar, salt, allspice and turmeric. Bring to a boil and remove from heat, transfer to a blender and let cool. Add the ground mustard and the mustard seeds with their soaking liquid and puree
Transfer the mustard to a glass jar, cover and refrigerate overnight before serving
One of many stalls selling spices at the medina in Casablanca. You can see ginger, tumeric, cinnamon, garlic, raisins, etc.
cape york lily - curcuma australasica - growing in the barrel garden that is used as the fish pond filter.
33" umbrella to right and above. 200 Watt equiv. CFL 6500 K thru white translucent
wide open, minimum focus distance.
Nasi Kerabu literally means "rice salad". Kelantan has a variety of Nasi Kerabu. Nasi kerabu biasa (normal) or nasi kerabu putih (white) which comes with its own sambal tumis (a special coconut milk based gravy with local herbs and spices, with a hint of chillies) or Nasi kerabu Hitam (black) though the actual color is blue (after the rice is soaked and cooked with a local flower although some people use artificial equivalents) and nasi kerabu kuning (yellow) which use tumeric in the preparation of the rice. Nasi Kerabu Hitan and Kuning does not require a sambal tumis, instead, it has a watery chilly sauce which makes it slightly hotter. The “kerabu” (salad) could be any vegetables or edible leaves though the more or less standard version will have daun kesum, taugeh (bean sprout), thinly cut; long green beans, bunga kantan, cucumber (connoisseurs will insist “seeded”), and daun kadok. Apart from that it is also served with fried breaded fish, keropok keping, salted egg, "solok lada" (fish fillet and coconut-stuffed chillis), and pickled garlic (local gherkins)
I hadn't made a risotto for a while so i felt in the mood for one. Decided to use a chicken/white wine base this time, and when time came to get the flavours happening i found some tumeric and thought why not. Added a bit of cumin and coriander seed to fill out the curry-ness... And it worked :)
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
This sorbet is sold at the cafe as well as at Whole Foods market in these pint size containers. Lynette spoke of how this sorbet has 1/3 the calories of most frozen desserts.
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!
for lunch today- falafels!
process:
one can of drained and rinsed chick peas
a splash of lemon juice
some fresh parsley
a medium onion
2 T garlic
1 t. tumeric
1 t. cumin
pinch of cayenne pepper
then, stir in 3 T. flour. fry, bake, or grill- and serve with tahini & lemon juice or yogurt mixed with dill in a pita.
Hot Cocoa Smoothie after weightlifting! Because all these spices work to burn in synergy with each other! Not only does this smoothie have over 30 grams of protein but I have my fruits and veggies in there too! All organic, feeding my muscles, burning through calories, and hunger is satisfied
1 cup cashew milk
2 scoops vegan chocolate protein
1 t cinnamon
1/2 t tumeric
1/2 t ginger
1/8 t cayenne pepper
1 T dutch cocoa
1 cup frozen cherries
1-1/4 t Green Duo from Pines (wheatgrass and alfalfa)
2 t Beet Juice powder from Pines @wheatgrass_people
Check out my store today for FREE SHIPPING and FREE GIFT offer @ www.pamperedchef.biz/ckhall
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More tags: #pamperedchef #cleaneating #smoothie #eatrealfood #glutenfree #recipe #mealprep #PlantBasedProtein #protein #workout #bodybuilding #athlete #runner #healthy #healthyfood #Spartan #marathon #triathlon #Ironman #paleo #sugarfree #feedyourmuscles #weightwatchers #loseweight #vegan #GreenSuperfood #juicing #reboot #GreenDuo
Description:
This is the Phayant RoiTao (Footprint) Kamin (Tumeric) Yiap TaoKool (Both foot step on) created by LuangPhor Koon of Wat BaanRai (Nakon Ratchasima) in B.E.2536.
Only a total number of 1000 pieces were created and it is not easy to come across a piece which has 3 temple codes as shown. More importantly, this piece is easily verified and has maintained in it's original good condition.
H/p: (65) 90688029
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
Below are some great tips to fight infections:
Tip 1: Watch this great video from Dr Oz
Click the link below to watch a great video on Dr Oz who discusses natural...
When we cook country style pork shoulder, we typically use a store-bought bag w/ seasoning. This time I wanted to make my own rub. I wanted to go for an Indian flavor so I used salt, pepper, paprika, onion powder, garlic powder, coriander, garam masala, tumeric, curry powder, cumin, chili powder, and oregano. It turned out great! It was similar to the store-bought stuff, but with an indian twist. We served it with rice and paneer panek. YUM!
-breanna-
Brodard, Garden Grove, CA
Banh khot - crispy little rice/tumeric/coconut based cups with cilantro and perfectly cooked shrimp. YUM.
This is for the Papertrey Ink Make It Monday Challenge #41 to add flocking, glitter, or Perfect Pearls using a glue pad. I chose the Play Date Cafe Challenge PDCC108 colours: maroon, copper, and tumeric, and then added in kraft, and some touches of black.
supplies:
2182: turning a new leaf (PTI)
CL509: luscious frames (sentiment) (Hero Arts)
TFL!
Time to plant out the turmeric as the rhyzomes I have been saving have started to sprout. Turmeric likes likes friable soil so large tubers can grow easily. It is hardy and can tolerate full sun.
Rhyzomes vary in colour from almost white to yellow and deep orange. The more orange the more curcumin which is a powerful anti inflammatory and anti bacterial agent. The health giving properties of tumeric are increased by cooking so add it everything you cook.
Tumeric is typically harvested in winter when the leaves start to turn yellow. If you use it in just about everything like I do, then plant loads of and skip the harvest. Just dig up a few rhyzomes as you want them. Alternately if you want to harvest them all at once, grate the rhyzomes and freeze in icecube trays to use later.
Scientific Name: Curcuma longa
They grow easily and in profusion. And they can grow in all sorts of soil or even non soil! Garden debris are full of nutrients and they thrive! Anyone want some discarded turmeric plants??
---------------------------
Wiki:
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C (68 °F and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season.
Original recipe from here: Laksa
Instead of using fishcakes, I had used fishballs in its place. I had included an extra stalk of lemon grass in the ground spice paste; used factory made coconut cream and had reduced the blachan to half a tablespoon. As the amount of water used to cook the prawns was not stated, I cooked the prawns in some water and discarded the prawn stock. I used 1.7 litres of boiling water in the laksa gravy instead. As to how creamy, or lemak as we said it locally, you want the laksa gravy to be, just adjust this by adding more or reducing the amount of coconut cream to your liking.
Though my family said this home cooked laksa was not bad, somehow I felt a little oomph was missing. May be I will test it out by adding extra dried shrimps; blachan, coriander powder and chilli powder to the remaining gravy.
Laksa ingredients I used:
30 fishballs [homemade]
300g medium prawns
10 tofu puffs
2stalks lemon grass, white stem portion, crushed
4 tbsp oil
2 packets of 200 ml coconut cream
Salt and ajinomoto to taste
1 tbsp sugar
Pepper
500g (1 lb) dried thick rice noodles
300g bean sprouts, scalded
Ground ingredients into a paste:
12 shallots, peeled
15 dried chillies, softened in hot water
3 red chillies
½ tbsp blachan (shrimp paste)
3 tbsp dried shrimp, soaked for a while in water to soften
6 buah keras (candlenuts)
1 thumb size turmeric or 1 tsp turmeric powder
½ tbsp roasted coriander powder
1 stalk lemon grass
Click this to read on the competitions on selling laksa: The Katong Laksa Wars
Derived from the nearly 30 year-old family owned restaurant, the Klay Oven, Klay Oven Kitchen is a fast service, gourmet Indian eatery concept that has been embraced by the Chicago French Market goers for over three years. Klay Oven Kitchen, through the passion and hard work by the owner, Prem Khosla, along with the initial collaboration with some of Chicago’s talented young chefs specializing in the cuisine, has been able to impress its foodie customers, leaving them hooked on their simple menu and daily specials.
Klay Oven Kitchen strives to be the often looked for alternative in Indian food by using healthier ingredients and cooking methods. A variety of menu items boast the tags of “vegan” and “gluten-free” without sacrificing the savory Indian flavor. The menu has many of the fan favorites such as Chicken Tikka Masala and Saag Paneer along with some unique creations such as the Meatball Curry. Klay Oven Kitchen also limits its use of butter and cream on its menu and substitutes olive oil for a healthier, but still delicious, option as an Indian lunch or take-a-way dinner. Unlike other Indian options, Klay Oven Kitchen’s eats will not leave you in a food coma, allowing customers to be able to be fully functional at work and have fully satisfied their hunger and crave for Indian food without having to break the bank.
By using their decades of experience in the industry, Klay Oven Kitchen finely tunes its cooking methods and ingredient usage, providing a consistently preferred option for a quick Indian lunch, a take-a-way dinner for the family, or corporate/office caterings.
HOURS
Monday-Friday 7:30AM - 6:30PM
Saturday 10:00AM - 4:00PM
PHONE
312-454-6117
Chicago French Market
Public Relations contact:
Kurman Communications, Inc.
312-651-9000
team@kurman.com
All-natural sourdough pretzel nuggets with a fantastic tasting honey mustard seasoning. Salted to perfection.
Allergens: wheat. This product is manufactured in a facility that processes peanuts, tree nuts, and sesame seeds.
Ingredients:
Wheat Flour, Vegetable Oil (Contains One or More of the Following: Canola Oil, Palm Oil), Sugar, Onion Powder, Spices, Honey Powder, Salt, Vinegar Powder, Maltose, Dextrose, Mustard, Hydrolyzed Soy Protein, Fructose Malted Barley Flour, Tumeric, Paprika, Yeast, Citric Acid, Bicarbonates and Carbonates of Sodium.
Manufacturer: PRETZEL PETE
Pretzel Pete is a small company and their excellent products are not available nationally in any of the large mass merchandise chains.
Sold in 5.25oz and 8oz bags.
statesidemangoods.com/snack-products/pretzels/honey-musta...
So the soup - this particular laksa was prawn laksa with lots of little fish balls floating around in it. I had to make two pots - one for the big people and one for the wimps who couldn't take Chilli. :)
It's quite an involved process making Laksa as you'll see below. There's a ton of ingredients - and most of them are stinky and only available in those asian grocers in chinatown.
My biggest tip is to make sure you get really nice fresh prawns. No cheap nasty frozen ones. Fresh is best. When you cook the prawns, make sure you save all the stock - and keep all the peeled shells and heads etc in the pot so if you need to top up the soup with more stock you can just add more water and bring it to the boil.
I also use half the Coconut milk and twice as much stock to make a less rich version. it's still just as tasty as long as you use the stock above. If you don't like it as prawny, you can substitute chicken stock instead and use half the dried prawn.
Rempah (Paste)
(use a food processor to grind all the ingredients but the dried prawns together - do these first and keep them separate):
2 lemon grass
2 thumbsize galangal (sliced thinly)
2 thumbsize pieces fresh tumeric
12 candlenuts
25 shallots (the little onions that look like garlic, not the spring onions)
15 dried chillies
2 slices shrimp paste/belachan (watch out, STINKY)
2 tbsp coriander powder
100g dried prawns, ground finely
Heat a frying pan till hot, add in 1 cup oil and stir fry rempah on low till fragrant and chilli oil oozes out from the mixture. Add in ground dried prawns and stir fry mixture for another 2-3 mins. Raise heat, add in prawn stock (1.8L) and coconut milk (1.8L) and bring to boil. Add sugar and salt to taste. Lower the fire and simmer for at least 10 minutes stirring often.
A few minutes before serving, add fish balls (about 2-3 per person). Check seasoning - if laksa is too thick, add more prawn stock. This should serve about 12-15 people.
To Serve:
It's custom for each person to take a bowl and take some noodles, and arrange all the added ingredients eg cooked prawns, fish cake, tofu, etc on top. Pour a big ladle of the steaming hot soup over everything and drain this back into the pot, as this will warm the noodles through. Pour as much soup as desired back into warmed bowl and sprinkle generously with laksa leaves.
I hope you guys enjoy this as much as we did! :)