tag:blogger.com,1999:blog-11950278.post4852024986270635321..comments2023-08-24T13:55:16.890+02:00Comments on vegetarian duck: an amsterdam/groningen food blog.: ketchup time.MEMhttp://www.blogger.com/profile/09951938457500869000noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-11950278.post-16930549338743023072007-09-11T15:52:00.000+02:002007-09-11T15:52:00.000+02:00wow, thanks for the turmeric links...Superb choice...wow, thanks for the turmeric links...Superb choices. Eh...can't help with choices...may be both?<BR/><BR/>There are many simple Malay/Indonesian dishes with turmeric in them. have you tried making rendang? if you are feeling very adventurous, try it with turmeric leaves (should be able to find it in the big asian grocers in duivendrecht...)<BR/><BR/>Please report back on the experiment. am looking forward to it.<BR/><BR/>ninaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-11950278.post-7587059562431832612007-09-09T13:54:00.000+02:002007-09-09T13:54:00.000+02:00Thanks for the tip, Nina!I did salt these before f...Thanks for the tip, Nina!<BR/><BR/>I did salt these before frying them, but turmeric is an excellent suggestion...I'll try it next time. <BR/><BR/>(by the way, I do that same exact thing with a fried egg, though I'm more likely to make a sandwich out of it than use rice)...<BR/><BR/>I'm actually on a bit of a quest to increase the amount of turmeric in my life, so I'm open to any other suggestions you might have...I've got some fresh turmeric in the fridge at the moment, not sure what to do with it. Maybe <A HREF="http://realthai.blogspot.com/2006/02/how-to-make-plaa-thot-khamin-and-plaa.html" REL="nofollow">this</A> or <A HREF="http://www.thaifoodandtravel.com/recipes/turmcatcoc.html" REL="nofollow">this</A>.MEMhttps://www.blogger.com/profile/09951938457500869000noreply@blogger.comtag:blogger.com,1999:blog-11950278.post-14619031238960035792007-09-08T22:21:00.000+02:002007-09-08T22:21:00.000+02:00Mark,as tempeh is almost staple in Malay/Indonesia...Mark,<BR/><BR/>as tempeh is almost staple in Malay/Indonesian acapelago, here's my 2 cent tip - season the sliced tempeh with turmeric and salt before frying them. You can then prepare the sauce to go with it (either soy base or tomato/sambal base). either way, teh salty - slightly sweet tasting sauce - similar to ketchup is perfect for tempeh!<BR/><BR/>I also love ketchup and tend to have it with fried egg (and a dash of sweet soy) with rice, on a rainy day.<BR/><BR/>Love to see how adventurous you are with food.Anonymousnoreply@blogger.com