View allAll Photos Tagged tumeric
party favors
party favors...carnival side show softies! inspired by the (very expensive) tattooed man on etsy, i purchased some (beatrix potter!) toile and dyed with rit. it came out too pink so i threw in some tumeric to make it more orange/fleshy. worked great!
5 dolls for 5 kiddos: clown, tall man, tattooed man, trapeeze woman, tattooed woman.
i was a crazy, late-night sewer, but they were really cute gifts.
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!
Edamame "hummus" with red grapes
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!
My bento from far left: lemongrass poached veggies (YA!), tumeric rice, cod cakes with amazing chutney, cardamom & masala chai, curried salmon, and centre: dragonfruit.
The sweet pea hummus ruled the house.
Turmeric is one of the key ingredients in many Asian dishes. Its use as a coloring agent is not of primary value in South Asian cuisine.
Turmeric is used mostly in savory dishes, but also is used in some sweet dishes, such as the cake sfouf. In India, turmeric plant leaf is used to prepare special sweet dishes, patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special copper steamer (goa).
Seasoned the boneless chicken thighs with ground cumin, smoked paprika, couple pinches of ground tumeric, sea salt and freshly ground black pepper. The key to this is to get the grill really hot and then place the chicken skin side down for a couple minutes to get the nice grill marks. Then cook the chicken in indirect heat. I drizzled some honey on the chicken half way through grilling.
For the quinoa, I start with heating up a tablespoon of oil in the pot add in a tablespoon of cumin and cook that for about 30 seconds. Then add in some minced shallots (or garlic) cook for another minute and then add the quinoa, mix well. Cook that for about a minute or two and be careful not to burn the quinoa. Next add water bring it to a boil. Lower the heat and let that simmer for 12 minutes covered. Uncover the pot, add frozen corn and peas (about 3/4 cups each). Mix it to combine. Cover the pot and let it cook for a couple of minutes. Next, uncover season with salt and pepper to taste and add in some chopped cilantro.
Serve the quinoa with the grilled chicken. I drizzled a little bit of honey over the chicken just before serving.
Enjoy!
I made this celery soup with the intention of using up celery from my garden. I used an oxtail bone for broth, and flavored the soup with anise, tarragon, cumin, tumeric, garlic and onion, carrots.
Runner Bean Chutney Recipe:
4 lb. runner beans (when trimmed)
3 lb. finely chopped onions
2 heaped tablespoons cornflour
2 tablespoons tumeric
2 heaped tablespoons dry mustard
2 lb. Demerera sugar
2 lb. soft brown sugar
3 pints malt vinegar
Method:
Cook finely sliced beans in salted water until tender. Cook onions in 1 pint of the vinegar. Mix dry ingredients to mooth paste with vinegar. Strain cooked beans then add to rest of vinegar and cook for 10 minutes. Add sugar and rest of ingredients and boil for a further 30 minutes. Bottle & cover.
iakn pari, stingray, peppercorn, white pepper, ladah puteh, asam, tamarind, rempah, shallots, bawang ,merah, galangal, lengkuas, belacan, tumeric, kunyit hidop, garlic, bawang puteh
Hojicha loose tea
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!
Susan Feniger spoke to the class via Skype.
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!
Dragon Jasmine Green Tea Sorbet and Hojicha sorbet ? served with cookies to close out our meal today.
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!
Folkloric
- In the Philippines, decoction of leaves used for dysentery.
- Juice of the root and leaves given to children as expectorant and emetic.
- The leaves, in decoction or powdered form, is used as a laxative.
- For constipation, an anal suppository of the bruised leaves helps relax the constricted sphincter ani muscle.
- Leaves mixed with garlic used as anthelminthic.
- Leaves mixed with common salt applied to scabies.
- Leaves mixed with tumeric used for acne.
- Poultice of bruised leaves used for syphilitic ulcers, to maggot-eaten sores and as emollient to snake bites.
- Powdered dried leaves used for bed sores.
- Leaves used for treatment of insomnia.
- Leaves applied to pustules and insect bites.
- Juice of fresh leaves, mixed with oil or lime, used for rheumatic complaints.
- Decoction of leaves used as instillation for earaches and for periauricular poultice or compress
- Root, bruised in water, used as cathartic.
- Bruised leaves used as "suppository" in constipation, assumed to work through decrease of the sphincter ani contraction.
- In Indian pharmacopoeia, used as an expectorant. Also used for the prevention and reversal of atherosclerotic disease. Used for pneumonia, asthma and rheumatism.
- In Tamilnadu, India, the Paliyar tribes of Shenbagathope use the entire plant for bronchitis, a decoction of the herb for tooth- and earaches and paste of the leaves applied to burns
source: stuart xchange
I had so much fun setting up several natural dye pots yesterday.... black walnut, madder roots, tumeric and osage orange.
Tumeric (Kunyit) The underground stem is used as a condiment, to color rice ans to dye cloth. The older stem is used in Asian countries to stimulate the production of red blod cells, to dissolve blood clots and to arrest bleeding. Also used as a treatment for jaundice, irregular menstruation, stomach problem, pains in the abdomen, chest and back, diarrhoea and dysentery
Chops coated with Baharat and pan roasted. Tumeric couscous and spinach. Greek yogurt sauce with dried fig, chive, and roasted pine nuts.
Here is the recipe:
2 tablespoons EVO
1 small onion, finely chopped
1 clove garlic, crushed
1 teaspoon minced fresh parsley
4 tbsp agave syrup
1/4 tsp ginger
1/4 tsp nutmeg
1 pinch of golden sage
Dash tumeric
Dash paprika
Salt and pepper to taste
2 cup soy creamer
1 cup rice
1 teaspoon vegetable margarine
2 sunbrust squash, chopped
1/2 cup mushrooms, sliced
Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, agave and rest of the spices and herbs. Add the mushrooms and squash- cook until tender. Reduce heat to low, and continue cooking -pour the creamer into the skillet, and stir in the rice. Heat to a simmer. Continue to stir, 20 minuters or so until the creamer is absorbed.
When the rice has finished cooking, stir in the margarine and remove from heat. Serve hot.
Serves 6-8
If you want it less creamy, reduce the creamer to 1 cup and use 1 cup of water instead.
In the morning I made a pot of red pinto beans. In the afternoon I made an Indian spiced bean & tomato soup. After it cooled off I put the pot of soup in the fridge and let let the spices and flavors to blend. Tonight I will reheat and serve for dinner.
Natural linen material dyed using natural materials (turmeric & coffee).
More pics & info here: homemadeheidi.blogspot.ca/2012/04/project-run-play-week-3...
Fabric dyeing tutorial here: homemadeheidi.blogspot.ca/2012/04/natural-fabric-dyeing-w...
Jonker satay, prob marinated in tumeric, with gizzard, liver, intestines, and meat. Very unlike any satay we've had back home.
Make your own tea from fresh picked ingredients including two kinds of ginger, tumeric, soursop leaves and wild mint.
mish-mash curry dish i threw together and thought i should share.
1 onion, chopped
1 large sweet potato, cubed
1 ripe tomato if ye have one
1 can garbanzo beans
1 cube knorr veggie bouillon
1 fat T minced garlic
1 t minced ginger
1 big T biryani sauce
red pepper flakes
curry powder
salt & pepper
tumeric powder
cumin powder
gobs of fresh plain yoghurt & chutney
slivered almonds and raisins if you have em
small handful of shredded coconut
ok... set to boiling some rice in yer rice cooker.
sautee the onion and garlic in olive oil and butter. when softened add the sweet potato, lower your heat to prevent scorching, it will need to simmer a while. add the tumeric, ginger, cumin, curry powder, s & p, and red pepper flakes. sautee until everything gets a bit sticky looking and then:
take 1 cube bouillon and 1 T biryani sauce, mixed together in 1 cup hot water. pour this broth over your veggies and simmer on low heat. add the chickpeas and tomato. when reduced and the potatoes have cooked through, add slivered almonds and coconut. your curry is ready when the sauce has cooked down to a sauce-y consistency.
serve with the rice, topped off with yoghurt and chutney, and maybe some lentil sprouts too if yer a good sport.
Flower of Curcuma pseudomontana from Zingiberaceae. It is commonly seen in slopes and plains at elevations slightly higher than sea-level. These yellow flower fall off sooner than its colourful pink bracts which are sometimes confused as the flowers.
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
Pho Phi Long, San Jose, CA
(In the Grand Century Mall on Story Road)
Lightly coated with tumeric, these chunks of catfish were presented with dill, scallions, and peanuts on the plate. This was served with a platter of rice vermicelli, fish sauce, diluted and sweetened shrimp paste (mam tom), cucumber slices, sesame rice (?) crackers, lettuce, and herbs (purple shiso, mint, lemon verbena). This dish also came with 3 large sesame crackers.
Doesn't seem as oily as photos I've scoped out elsewhere on the interweb. Extremely tasty!!!
$18.95 for 2 person serving
back down into the forest, stopping at a spice plantation run by a lovely woman called Ruby who worked with Mother Teresa way back when. She now runs the spice gardens, where we saw everything from tumeric to jackfruit to pepper (which is a parasite growing up trees and comes in bunches... who knew!). She cooked us a lovely lunch (veggie stew for wimpy eaters like me - though you will no doubt be amazed to hear that I did eat a small amount of chicken curry while I was there. It was horrible.) and we went swimming in the river
The reason why goats are fine friends. The chevre cerises are parsley (green), tumeric (yellow), vegetable ash (black) and plain. They were friggin' expensive! 5 ounces for 8.17€. ACH! But they were so whimsically delicious on the side with a salad of mixed greens, ready to be plucked and plopped into my mouth.
Zingerberaceae: Cape York ginger. Native tumeric. Understorey herb on edges of riparian areas or in riparian areas of wet sclerophyll, woodland and monsoonal forests on Cape York. The flowers are not the obvious pink areas. The flowers are actually small and yellow and mature in the pink bracts which fade to green and reduce in size with age.
DSCN998
Ingredients : Coconut milk , Coriander ( powder and freshly chopped leaves ) , Tika Masala , Garam Masala , ,flavour cube , ginger , tumeric ,Olive oil , lemon grass , fish ,scallops , prawns , Thai red curry paste ,Satay curry paste , fish sauce , spring onions ,onions, garlic , Spanish sweet pepper , bamboo shoots , water cress ,vege of your choice .
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.