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+-- Thread: Fresh turmeric (/showthread.php?tid=169681)
Fresh turmeric - labradors - 03-29-2015
Finally, I have access to good, fresh turmeric (the actual root, not the powder), so I bought some.
Now I'm looking for ways to use it. Do any of you have any favourite ways of using fresh turmeric?
Re: Fresh turmeric - cjs - 03-29-2015
I will certainly look on what I've saved to MasterCook....who can remember?
Re: Fresh turmeric - Mare749 - 03-29-2015
No, never used it, but will be interested to hear what you do with it. Since it's a root, will you plant it in a pot or in the ground to keep it going?
Re: Fresh turmeric - labradors - 03-29-2015
Yes. I have been thinking about planting a piece of it. I love turmeric, but have never used the fresh, so I wouldn't mind getting some to grow.
Re: Fresh turmeric - Cubangirl - 03-30-2015
You can also freeze fresh turmeric (peel it as you would ginger if old) and grate it frozen the same as you would do ginger. You can use the fresh in a any recipe that calls for ground especially SE Asian such as Thai. It does contain a lot of water, so don't thaw first. 1 inch fresh turmeric = 1 tablespoon freshly grated turmeric = 1 teaspoon ground turmeric. I use it in conjunction with ginger all the time. Here are some fresh ideas.
Re: Fresh turmeric - cjs - 03-30-2015
I'm glad Alina came thru - I could only find this one for fresh turmeric, but I'll bet it's a great one seeing as how it came from Gina (Kitchen Capers) - never have seen a bad recipe from her!!! From 2005
CHICKEN & BEEF SATAY - KITCHENCAPERS
kitchencapers
Loc: Singapore Chicken and Beef Satay [Re: kitchencapers]
#325804 - Wed Jul 20 2005 07:10 PM (202.156.2.162
My chef friend taught me some basics in making satay. He gave me this recipe which he created/modified for me..sharing it all.
Makes 24 sticks
Ingredients:
2 pcs chicken thigh without skin
2 pcs beef tenderloin
24 satay sticks(soaked in water overnight)
marinating sauce:
2 tsp cumin powder
2 tsp coriander powder
1 tsp tumeric powder
1 stalk lemon grass(chopped finely)
3 tbsp olive oil
2 tbsp oyster Sauce
3 tbsp sugar
Method:
1. Mixed sauce together in a casserole.
2. Slice meat and marinated in the sauce for at least 4 hours.
3. stick marinated meat on skewers.
4. Grill till meat is cooked.
Peanut Sauce ingredients:
150g Roasted ground nuts
1 tbsp sugar
1 tsp salt
70ml cooking oil
100ml coconut milk
spice mix ingredients:
8 dried chillies(soak in water)
5 shallots
4 cloves of garlic
1 stalk lemon grass
1 inch of fresh tumeric
3 tbsp coriander powder
1.5 tsp cumin seeds
1 tsp belachan(dried shrimps paste)
Method:
1. Dry fry groundnuts until brown.
2. Cool, skin and pound coarsely. Set aside.
3. All the other ingredients and blend together into a smooth paste. Set aside.
4. Heat up wok with cooking oil and add spice mix and 50ml coconut milk and fry till fragrant.
5. Add remaining milk, sugar and salt to mix(LOW HEAT)
6. Add groundnuts to mix well.
7. turn off heat.
Note:
Use ripe pineapple and roughly blend it. Add to Satay sauce..!!
-----------------------
Re: Fresh turmeric - labradors - 03-30-2015
Thanks. That's a starting point, at least, and will help as I scour the Internet for other recipes and not just the health articles that have little or no information about actual cooking.
Google used to be a lot better about quoted expressions, but lately, a search for "fresh turmeric" is very likely to include results where "fresh" and "turmeric" are miles apart, such as "1 tsp ground turmeric" in one part of a recipe and "1 inch fresh ginger, grated" way down in another part of the recipe.
Re: Fresh turmeric - Mare749 - 03-30-2015
I would agree that is probably a delicious recipe. Copied!
Wondering if I could sub dried shrimp for the shrimp paste? I just happen to have some in the freezer.
Re: Fresh turmeric - Gourmet_Mom - 03-30-2015
Good luck with your search, Labs! Sounds interesting!
Re: Fresh turmeric - Cubangirl - 03-30-2015
I add it to recipes using ginger and/or cumin even when it is not listed as an ingredient. It is great to add a little color and cheaper than saffron.