View allAll Photos Tagged tumeric
Ever since learning how to do this I have been turning over the many and varied combinations.
Basically, cook crumbled pieces of pressed tofu in with some other stuff.
Key points:
Press the tofu! Get that water out. I do overnight, in layers of a clean tea towel.
Colour. Use tumeric, either sprinkled on or added to water, to give a yellow colour.
Flavour. Whatever you do, start by softening an onion in oil. Then go for your life. This one has mushrooms, grated courgette, black pepper, cajun seasoning, sage and dill. Nutritional yeast is also a winner here.
Burnt, crunchy bits. A vital component. Use a heavy pan or wok. Cook the tofu until there are blackened bits. Then cook a bit more. At least ten minutes of cooking in the pan after you have added the tofu to the softened onion flavour base. This gives the tofu time to contemplate the flavours.
This was a recipe handed down by his mum!! Every winter since then we cook this at least twice through out the season!! This is a full on meal and taste bloody good. I thank his mum for this always!!
Mushur Dal
Little red lentils - masoor, in Hindi - cook quickly and are delicious simmeed with tumeric and mustard powder, and finished with a tarka of onions fried in mustard oil with black nigella seeds (kaljeera).
From the June 2014 full thali at Travelers Tea Co and Thali House.
after the ubatna ritual proper the guest all participate in the throwning of tumeric paste and water in a color festival not unlike holi. Everyone is smeared with tumeric. Here a family guest poses. This is a special photo as this guest is Hindu taking part in a Muslim wedding. In Chanderi Hindu and Muslims mix at weddings and other festivities which was common in the past but is increasing rare in in today's secular India.
Chicken satay with peanut sauce made with red chiles, ginger and tumeric. This is served with a cucumber and red onion salad.
Part of the Summer Sizzle Menu at Daiquiri Dick's in Puerto Vallarta, Mexico.
...basically a Japanese-style bento of rice and sides, but cooked with south Indian spices.
I curried the caulflower first and it smelled so good (Indian food is my favorite cuisine) that I decided to make curried fried rice too. I felt like a genius because I'd never thought of Indian fried rice before! What an awesome concept! I used onions and tomatoes, garlic, zucchini, garam masala, tumeric and coriander, curry powder, chili powder, salt & pepper, and leftover sticky rice.
The black beans are leftovers, the apple was just sitting in the fridge turning brown, the cottage cheese is for protein and to cool off the palate after all that curry, and the miso ball is because I am now totally ADDICTED TO MISO. ;-)
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bread soup:
water
vinegar
garlic
green plantains
potatoes
carrots
epinard (greens similar to watercress)
red pepper flakes
2 cubes of chicken bouillon
red pepper flakes
coarsely ground pepper
salt
assorted spices, including tumeric
half a loaf of soft french bread, cubed and soaked in water
2 packages of ramen noodles (no spices, just noodles)
Organic Tumeric Ginger, Sweet Tea, Red Velvet Chocolate, and Raw Green Bush Tea Mango Chili
The cup of tea that's steeping is the Raw Green Bush Mango Chili Tea. It's sweet and perfumed of mango with a little kick of heat from the chili.
To view all of my holiday food gift ideas, please read my post
© 2010 Tina Wong; The Wandering Eater. All Rights Reserved.
iakn pari, stingray, peppercorn, white pepper, ladah puteh, asam, tamarind, rempah, shallots, bawang ,merah, galangal, lengkuas, belacan, tumeric, kunyit hidop, garlic, bawang puteh
Wet felted nuno scar/wrap. MAde of soft merino and coton gauze. Decorated with mohair locks, lincoln locks, wool nebs, and silk strips. Eco dyed, with misteltoe and tumeric amongst others.
Naturally-dyed macramé plant hangers in the Steinhardt Conservatory. This hanger is dyed with Curcuma longa (tumeric root). Photo by Blanca Begert.
50mm f/1.4, f/11, 1/10s, 100 ISO
Image is © Kurt VanderScheer and cannot be used or displayed without permission.
Our attempt at a Chinese feast, using ingredients kindly sent to us by our buddy, Chung, in Calgary.
Clockwise, starting at bottom left: steamed white rice, pork & (dried) Chinese mushrooms in pungently citrussy lemongrass sauce, tumeric-glazed mixed veggies & shrimp with shrimp noodles, mushroom veggie slaw in black bean sauce, green peach tea, and dried mushrooms.
Chicken satay with peanut sauce made with red chiles, ginger and tumeric. This is served with a cucumber and red onion salad.
Part of the Summer Sizzle Menu at Daiquiri Dick's in Puerto Vallarta, Mexico.
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
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.
From left to right: Smoke Gray, Tumeric, Bella's Truck, Carrot Cake, Sedona and Copper Kettle. We can't get enough of these gorgeous November colors!
It was chicken in a curry/tumeric sauce over rice noodles, garnished with hard-boiled egg, fresh cilantro, onion, lime, hot chilli & paprika. And it was very good!! :-)
Scallion Roti (adapted from Veganomicon)
Braised Cabbage with Cardomom (Vegan Fire and Spice)
Chickpea/Green Bean Curry (Vegan Fire and Spice)
...and because I like to share...
Braised Cabbage with Cardomom
2 T canola oil
1 yellow onion sliced
2 garlic sloves, minched
1 T minced ginger
1 head of green cabbage, chopped
1 t ground cardomom (adjust accordingly... you could even use *less*)
1/2 t salt
1/4 t ground tumeric
1/4 t hot pepper flakes
1/4 t ground cinnamon
1/4 t ground black pepper
1 c water
Heat the oil in a skillet over medium heat. Add the onion, garlic and giner, and cook until golden ~10 minutes. Stir frequently. Add cabbage, cardomom, salt, tumeric, pepper flakes, cinnamon, and pepper. Stir for 5 minutes as cabbage cooks down. Stir in water and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
**I kept the heat up a little longer as mine was still pretty watery. You could use less water or take the cover off to let the steam evaporate.
Serves 4 -6
Masala Chops
10 lamb chops
garam masala
lemon juice
garlic chopped
ginger grated
tumeric
paprika
marinate overnight
grill to perfection
Colette patterns "laurel" shift dress. I made it from a black eyelet material and tumeric-dyed lace-print cotton, which I dyed myself. I blocked my own design on the dress.
Spinach and coconut masala tandoori spice sausage, served with okra channa panch phoran, hot onion and mustard seed muffin splashed with tamarind jelly. Accompanied by banana wrap lemon rice, spice dust poori and mango stinger, finished with lime pachadi and fresh tomato tumeric sas.
This was quite impressive - this was also at www.terreaterre.co.uk
We served this over rice with a choice of 9 condiments: bacon, raisins, toasted coconut, plain coconut, chopped peanuts, scallions, pineapple, mandarin oranges, avocado (not traditional, I know), and one I'm forgetting. Oh, and chutney. YUMMY.
Link to the recipe here.
Chicken satay with peanut sauce made with red chiles, ginger and tumeric. This is served with a cucumber and red onion salad.
Part of the Summer Sizzle Menu at Daiquiri Dick's in Puerto Vallarta, Mexico.
I made masala dosa today. I had the batter already made from last week, and I just threw some potatoes on the stove today.
Toast 1 tsp mustard seeds, and some onion seeds if you have any, for 30 seconds (cover pan with a lid).
Add a generous 5 cups of peeled and diced potatoes.
Slice a chile and add it.
Add 1/4 tsp tumeric, 5 curry leaves, and 1/4 tsp cayenne pepper if you like hot food.
Add 1 cup veggie stock, cover with a lid and let cook on low for 25 minutes.
When done, add salt to taste and 2 tbsp lemon juice.
I find this recipe needs more "bitter" flavour, perhaps my curry leaves are too old.
Cha Ca "La Vong" at Pok Pok. Catfish marinated in tumeric and sour sticky rice, fried in tumeric oil with scallions and dill, served on rice vermicelli with peanuts, mint, cilantro and mam nem. Yum! The Kolsch from Double Mountain not as good (but much better than their "Vaporizer," which was one of the most pointless beers I've ever consumed).
Stew. Recipe:
1 pack sausages
500g beef
whole pack of carrots, pulverised
whole butternut squash, pulverised
1 tin kidney beans
1 carton puréed tomatoes
3 onions, finely shredded
about 6 potatoes
2 peppers
tumeric (1tsp)
paprika (1 tsp)
"Friday's loaded #Smoothie. After #dinerenblanc last night, loaded up on some major #nutrition this morning :-) This protein is perfect and complete on its own or amp it up if you wish! Awesome for people on the go or for those who don't eat right. Equivalent of a complete organic meal right here!
Give your body what it NEEDS!
1 scoop Vanilla Chai (dairy-free) perfect protein
1 scoop Pumpkin Spice perfect protein
1/4 cup crushed ice
1 cup cold filtered water
1-1/2 tbsp frozen pumpkin
1/4 cup frozen cranberries, raw
1 tsp organic ginger
1/2 tsp organic cinnamon
1 tsp organic tumeric
1-1/4 tsp #organic #wheatgrass powder from Pines, the @wheatgrass_people
1 tsp organic #beet juice powder also from Pines
This "meal" provides 24 grams protein, 8 grams fiber, 23 vitamins and minerals, a full Amino Acid profile, plus a boatload of antioxidants!"
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$10.50 - No. 36 on menu
Pho Pasteur
137 Church St
Parramatta
NSW 2150
www.miettas.com.au/Australia/New_South_Wales/Parramatta/P...