WHAT IS TURMERIC USED FOR IN COOKING RECIPES
BEEF RENDANG & TURMERIC RICE RECIPE | BBC GOOD FOOD
Cover beef shin in coconut milk and spices and add toasted desiccated coconut to thicken the rich sauce in this slow-cooked Malaysian favourite
Provided by Good Food team
Categories Main course
Total Time 3 hours 10 minutes
Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 21
Steps:
- For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.
- Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end.
- Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces – but not too fine. Put to one side.
- After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan. Simmer for 30 mins more. You should start to see the oil separating from the mix. It’s ready when the meat is tender and almost falling apart.
- For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.
Nutrition Facts : Calories 1405 calories, FatContent 71 grams fat, SaturatedFatContent 37 grams saturated fat, CarbohydrateContent 108 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 4 grams fiber, ProteinContent 81 grams protein, SodiumContent 0.8 milligram of sodium
LEMON, GINGER AND TURMERIC INFUSED WATER RECIPE: HOW TO ...
This turmeric, lemon, ginger water is a fantastic pick-me-up when you’re feeling a little under the weather or find yourself in need of a health boost. Turmeric is commonly used in Indian cuisines, and studies indicate it’s chock full of antioxidants.
Provided by Taste of Home
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Number Of Ingredients 4
Steps:
- Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
More about "what is turmeric used for in cooking recipes"
BEEF RENDANG & TURMERIC RICE RECIPE | BBC GOOD FOOD
Cover beef shin in coconut milk and spices and add toasted desiccated coconut to thicken the rich sauce in this slow-cooked Malaysian favourite
From bbcgoodfood.com
Total Time 3 hours 10 minutes
Category Main course
Cuisine Asian
Calories 1405 calories per serving
From bbcgoodfood.com
Total Time 3 hours 10 minutes
Category Main course
Cuisine Asian
Calories 1405 calories per serving
- For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.
See details
BEEF RENDANG & TURMERIC RICE RECIPE | BBC GOOD FOOD
Cover beef shin in coconut milk and spices and add toasted desiccated coconut to thicken the rich sauce in this slow-cooked Malaysian favourite
From bbcgoodfood.com
Total Time 3 hours 10 minutes
Category Main course
Cuisine Asian
Calories 1405 calories per serving
From bbcgoodfood.com
Total Time 3 hours 10 minutes
Category Main course
Cuisine Asian
Calories 1405 calories per serving
- For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.
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Total Time 1 hours 30 minutes
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