Health Benefits of Turmeric


#AceFoodNews says “Health Benefits of Turmeric” #health

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The roots of turmeric plant are crushed and subjected to the extraction process to produce the curcumin extract. 10 kg (approx. 20 lbs) of dry curumin power yields only 1 kg (2 pounds) of curmin extract, hence a standardized ratio of 10:1 is considered of good quality. Please note that health benefits of turmeric (curumin supplement) extract is much more effective than normal spice turmeric because it’s highly concentrated form and more importantly because tumeric is not well absorbed in the digestive track. Curumin supplement (extract) is well absorbed from the digestive tract.

Historically it has been used in many cultures around the globe for various purposes and is still used to-date. It was anciently used by Indians, Japanese and Chinese in traditional medicine, as a flavoring agent, condiment and even a spice.

Curcumin is yellow in color and is used to make curry powder thus giving it the distinctive…

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Chinese Chicken Stew with Black Fungus


#AceFoodNews says here is a guest recipe post courtesy of RASAMALAYSIA 

Chinese Chicken Stew with Black FungusChinese Chicken Stew with Black Fungus Recipe
Serves 2 | Prep Time: 15 Minutes | Cook Time: 10 Minutes

Ingredients:

1 tablespoon oil
1-inch piece ginger, peeled and sliced into thin pieces
8 oz chicken thigh or chicken leg, cut into pieces
2-3 pieces black fungus, soaked in warm water until soft and cut into pieces
2 stalks scallions, cut into 2-inch lengths

Sauce:

1 tablespoon oyster sauce
1 teaspoon soy sauce
5 tablespoons water
1/2 teaspoon Shaoxing wine (optional)
1/2 teaspoon sesame oil
1/4 teaspoon sugar
3 dashes white pepper
1 scant teaspoon cornstarch
Pinch of salt

Method:

Combine all the ingredients in the sauce together, stir to mix well. Set aside.

Heat up the clay pot (or wok/skillet) on high heat. Add the oil. When the oil is heated, add the ginger and stir fry until aromatic. Add the chicken and stir continuously until the meat turns opaque, then add the black fungus, stir to combine well. Add the sauce into the clay pot, stir to coat well. Turn down the heat to low, cover the pot and simmer on low heat, for about 8 minutes or so, until the chicken is tender. If the sauce dries up, add some water to dilute the sauce. Right before serving, stir in the scallions. Serve warm with steamed rice.

Cook’s Note:

If you don’t like black fungus, you can substitute with dried or fresh shiitake mushrooms.