Another ingredient I was absolutely mesmerized with and cannot believe I lived without ever using it in its fresh form is turmeric. What a joy to discover this brilliant ingredient, unlike dry turmeric it is very mild in flavor and has an amazingly vibrant color. Much like the ginger root but without the fibrous strands. I was very fortunate to find it in the Asian market fresh not frozen. You can also substitute with dry turmeric spice if you use it in good measure and restraint. You can find more information on turmeric here.As promised translated link to the 411 on Kokum is included now on Machi, Fish Curry with Lemons and the 411 on Kokum post, you can find it here. Thanks Pepy for providing it!
Padang Fish Curry (West Sumatra, Indonesia) & the 411 on Fresh Turmeric
here, you are transformed to different worlds but the feeling is overwhelming when you think to tackle a recipe in your own home, so I get timid and I simmer. One day I decided to take the plunge and went scouring for all the exotic ingredients. It is not too bad, as they were accessible and really only handful that you would not already have.I was debating whether or not I should post this entry, I was a bit reluctant as it is not part of my Mediterranean, Israeli and Indian repertoire, I am such a novice when it comes to Indonesian cooking. I simmer for a long time when I am intrigued, and then I take the plunge. When I visit the sites such as I mentioned in my 'Blog Awards and Happy Year of the Rabbit' post