Cooking fresh turmeric : Free online cooking class
Cooking Fresh Turmeric
- A bright yellow aromatic powder obtained from the rhizome of a plant of the ginger family, used for flavoring and coloring in Asian cooking and formerly as a fabric dye
- The Asian plant from which this rhizome is obtained
- ground dried rhizome of the turmeric plant used as seasoning
- widely cultivated tropical plant of India having yellow flowers and a large aromatic deep yellow rhizome; source of a condiment and a yellow dye
- Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. | accessyear = 2009}} It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C, and a considerable amount of annual rainfall to thrive.
- The process of preparing food by heating it
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- Food that has been prepared in a particular way
- (cook) someone who cooks food
- (cook) prepare a hot meal; "My husband doesn't cook"
- The practice or skill of preparing food
- newly: very recently; "they are newly married"; "newly raised objections"; "a newly arranged hairdo"; "grass new washed by the rain"; "a freshly cleaned floor"; "we are fresh out of tomatoes"
- recently made, produced, or harvested; "fresh bread"; "a fresh scent"; "fresh lettuce"
- (of a cycle) beginning or occurring again; "a fresh start"; "fresh ideas"
- (of food) Recently made or obtained; not canned, frozen, or otherwise preserved
- Not previously known or used; new or different
- Recently created or experienced and not faded or impaired
Tonight i made a curry
1 1/2 cups brown bismati rice
1/4 tsp fenugreek seeds
1/2 tsp onion seeds
1 tbsp nut oil
1 tsp chilli powder
1/2 tsp turmeric
2 cloves garlic
350g quorn chicken pieces
2 tsp cumin seeds
1 tsp coriander seeds
100g creamed coconut
1 medium aubergine
2 tbsp desiccated coconut
2 tbsp flaked almonds
Place the rice with three cups or water in a covered pot and bring to the boil. Drop the temperature to allow if to simmer. Whilst you are making the curry, keep an eye on the pot. When the water has vanished and the rice looks pitted like the surface of the moon, remove from heat and allow to steam until you are finished making the curry.
Heat the oil in a deep frying pan. Add the fenugreek and onion seeds for a few minutes. Lower the heat and add the turmeric and chilli powder (i'm no fan of incendiary curry, so this is fairly weak). Crush the garlic directly into the pan. Stir the spice and oil mixture thoroughly, before adding Quorn pieces whilst continuing to stir. The Quorn pieces should be fully coated in the mixture.
Next, dissolve the creamed coconut in about 200ml of boiling water and then grind the cumin and coriander seeds in a mortar and pestle. Be sure not to let the curry dry out, or stick to the pan whilst you do this.
Dice the aubergine into pieces of around 1cm square and break the cauliflower into small florets. Add them to the pan along with the ground seeds and desiccated coconut. Give it all a good stir then pour over the dissolved coconut. Cover and then leave to simmer for about 5-10 minutes.
Place the flaked almonds in a dry pan and heat until they start to brown.
Once the curry is cooked, serve on a bed of bismati rice with the toasted almonds and fresh coriander as garnish
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spent the rainy sunday afternoon cooking a storm in the kitchen with sis.
Recipe (adapted from Singapore Hawker Food cookbook)
- 1 kg thick bee-hoon, aka thick rice vermicelli
- 300 g bean sprouts
- 6 pieces fish cake (cut into strips)
- 2 pieces cucumber (cut into strips)
- 60 g laksa leaves (chopped), aka vietnamese mint or daun kesom
- 30 medium prawns ( cooked in water)
- 400 g chopped shallots
- 60 g chopped garlic
- 60 g chopped galangal, aka blue ginger
- 60 g chopped fresh turmeric, aka yellow ginger
- 40 g belacan
- 8 red chillies
- 8 candlenuts
- 3 tbsps chilli paste
- 200 g chopped dried shrimps
- 2 stalks lemongrass (crush with the flat of a knife)
- 300 g laksa leaves
- 3 litres water
- 1 tbsp salt
- 3 tbsp suger
- 1 litre coconut milk
1. Grind (A) ingredients well.
2. Heat 8 tbsps of oil. Stir fry (A) ingredients until fragrant. Add (B) ingredients. Stir fry until fragrant. Add (C) ingredients and bring to a boil. Add coconut milk and stir until the mixture boils. This is the laksa stock.
3. Cook the bee-hoon and bean sprouts in water until done. Put them into a bowl. Top with fish cake, cucumber and prawns. Pour the stock from step (2) over. Sprinkle chopped laksa leaves on top. Serve.
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