inute Stir in curry powder, turmeric, cayenne and cinnamon, then add
ub sea salt, black pepper, turmeric and honey over the turkey
tasty base for other recipes.
Blend in high speed
ellow food dye: Bring water to a boil, add vinegar, turmeric or
mall bowl, whisk together sugar, turmeric, salt, pepper, garlic, and shallot
Peel the chayotes, remove the seeds and cut into strips.
Grind the fresh red chillies, onion, ginger, sliced lemon grass and fresh turmeric to a paste in food processor. Add water to the paste mixture, with a squeeze of lemon juice and salt to taste.
Pour into a pan. Bring to a boil and cook for 1-2 minutes. Add chayote and cook for 2 minutes. Stir in coconut milk.
Stir in prawns and cook gently for 2-3 minutes. Serve over rice.
ell. Stir together buttermilk and food color. Mix flour, cocoa and
aste, food colour, cumin, coriander, garam masala, salt, chilli and turmeric bowl
minutes. Add the salt, turmeric and ground cumin.
Turn
om For more indonesian cuisine recipes.
om/ For more indonesian cuisine recipes.
In a food processor, puree the cilantro, mint,
Wash all vegetables thoroughly and place into a large bowl.
Juice each vegetable in this order - turmeric, romaine, carrots, lemon, and cucumber.
Stir mixture before serving.
Clean juicer immediately.
Seasoning chicken to taste; brown chicken, no flour.
After browning chicken, dice your onion and bell pepper.
In that same pot with chicken, add the olives, capers, pimientos, turmeric, onion, bell pepper, black pepper, salt and onion powder.
Leave all the juices in the olives, capers and pimientos.
Add 3 cups water. Let it cook on medium heat until water cooks down for rice, then add rice and let it cook until rice is done.
Prepare the ginger by pounding with a mortar and pestle or grinding with small food processor. Extract the juice by squeezing with your hand and discard the ginger.
Marinate the chicken wings with the ginger juice and all the seasonings above for 1-2hours. Grill or bake them in oven (at 375 degree F) for 20-25 minutes until cooked or golden brown.
Serve hot.
Mix all ingredients together and store in a glass jar.
Note: Cayenne pepper, although optional, will speed the turmeric through the blood stream by relaxing blood vessels down to capillaries, allowing more turmeric to get to the infections faster.
To make the tea (single serving): Bring water to boil, pour water over spices and steep for 10 minutes. Strain through a fine mesh sieve; add sweetener and milk.
Combine turmeric root, ginger root, and honey
Crush lemongrass and cilantro roots with a mortar and pestle. Add turmeric, ginger, cumin, palm sugar and fish sauce. Grind to combine.
Heat oil in a saucepan over medium-high heat. Saute paste for 2 mins, or until fragrant. Add onion and cook for 3 mins. Add coconut milk and fish stock. Bring to a simmer then add fish. Reduce heat to medium, cover and poach fish for 4 mins. Add Chinese cabbage and cook, covered, for 4 mins, or until tender.
Garnish fish with cilantro leaves and green onions. Serve with steamed rice and lime wedges.
ater, reserved coconut milk and turmeric in a medium saucepan. Cover
Heat 1 tbsp of the oil in a large saucepan on medium heat. Cook the corn kernels for 3 mins, stirring, until tender. Remove.
Heat the remaining 3 tbsp in same pan on low heat. Add the onions, cardamom, cinnamon stick, garlic and chili pepper. Cook for 15 mins, stirring occasionally, until tender and caramelized.
Stir in the turmeric, mushrooms, corn and 1/2 cup water. Cook on medium heat for 5-7 mins, until the mushrooms are tender. Season. Add the cilantro and lemon juice. Toss to combine and serve.