Let’s all give it a go
Turmeric – the best thing since sliced bread? A “new” health fad? Turmeric has been used widely in Indian cuisines (yes, there’s more than one) and beauty treatments for years. The golden spice is pungent with a strong taste and can stain, so use it sparingly unless you have a burning desire to stand in for a street lamp.
Most curry powder has turmeric added but you can try a teaspoonful of the gold powder to spice up almost any potato dish from hash browns, gratins and chips. Rub it on steak before grilling and mix it into meats before you brown them off in a pan. Personally, I prefer the mellow taste of cooked turmeric but it can overpower easily, so do start with less and once you are more accustomed to the taste, gild on!
I am not sure about its use for beauty treatments but my pal Shaz recommends turmeric scrub and she does not seem to glow in the dark….yet. Just add equal amounts of turmeric and chickpea flour to some milk or yoghurt, apply all over face and neck and leave to dry before washing it off with tepid water using gentle circular motion.
What’s your take on turmeric?
Les is More 🙂
Approximately 15% of Malaysians aged over 18 have diabetes and a whopping 20% of the over 30 years olds have contracted the disease. Traditional Malaysian food, which is a fusion of Malay, Chinese and Indian cuisines, had very little added sugar. The Malaysian food of today however, is significantly sweeter and usually coupled with sweet beverages such as the ever popular ‘teh tarik’ or ‘pulled tea’ made with condensed milk.
Malaysian food has been gaining popularity in Australia and abroad. Malaysian chefs have a responsibility to ensure that the food they serve reflects the best of Malaysian culture without its inherent dangers.
Les is More