Friday, May 8, 2009

Food Trip Friday---Mom's Carbonara

Since Mother's Day is already around the corner, I am featuring one of my Mom's specialties.
The whole week I was craving for my mom's carbonara. After finishing what's scheduled from Monday- Wedenesday, rain or shine, I went to visit my mom and requested her to cook Carbonara for me. I'm still eating up to now. So consider this as my food trip today (Friday!). Thursday afternoon, we made some fresh pasta to go with her famous, chunking white sauce. As soon as were done with the cutting, we immediately cooked it. One thing I learned, fresh pasta taste better if you cook it right away :D
Added Turmeric (luyang dilaw) for a change.
*Although usually used in its dried, powdered form, Turmeric is also used fresh - much like ginger. It has numerous uses in far east recipes, such as fresh turmeric pickle (which contains large chunks of soft turmeric).

Turmeric is used to protect food products from sunlight. The oleoresin is used for oil-containing products. The curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for water containing products. Over-coloring, such as in pickles, relishes and mustard, is sometimes used to compensate for fading.

In combination with annatto, turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods (often as a much cheaper replacement for saffron).

Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Momos (Nepali meat dumplings), a traditional dish in South Asia, are spiced with turmeric. In South Africa turmeric is traditionally used to give boiled white rice a golden color.

More fresh pasta. this time, its healthier! See Turmeric for its Medicinal uses.
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