Tasty Turmeric powder Recipes to Cook Tonight
Try something new with Turmeric powder — easy recipes with ingredients you already have at home.
Recipes with Turmeric powder
This minced fried chicken with seasoned flour features tender and juicy chicken thighs coated in crispy tapioca flour and a warming touch of turmeric and pepper. After being fried until golden, the chicken pieces are tossed with a spicy minced spice mix—a mixture of red chilies, green chilies, garlic, and onions—which is sautéed with oyster sauce, soy sauce, sugar, and spring onions until fragrant and thickened. The result is a combination of a savory-sweet crispy exterior and tender chicken meat with a delicious aroma of spices and a mild spicy flavor.
Curry fishball is a very popular Hongkong Street food and household. Think bouncy fishballs, chewy pork skin, tender cuttlefish (and sometimes daikon)—all swimming in a rich, slightly sweet and spicy curry sauce. Every spoonful offers a mix of textures: the soft fishballs, the springy seafood, and that satisfying bite from pork skin. The curry is aromatic—packed with garlic, onions (or shallots), and classic Cantonese‑style curry spices—bringing warmth and depth without being overly heavy.
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Curry is loved by people all over the world. Interestingly, the cooking methods of curry vary from place to place, but the taste is equally delicious. The curry that Hong Kong people like tends to have a Hainanese flavor, with a stronger coconut milk flavor and less spiciness. This Hong Kong-style curry chicken is simple and easy to cook, spicy and suitable for both adults and children.
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Vegetable Bakwan offers a contrast of textures: a golden, crispy fried surface covers a soft, savory layer of vegetables (cabbage, carrots, leeks, celery), creating a balance of fresh and warm flavors. The quick mixing and frying process makes it practical as a snack or side dish, but attention must be paid to the consistency of the batter and the temperature of the oil so that the bakwan does not absorb excess oil or fail to crisp.
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Both of my sons love to eat beef brisket. In the past, I would have a headache whenever I thought of stewing beef brisket, because firstly, it would take a long time to stew, and secondly, it might not be stewed until it was tender. Later I discovered that the pressure cooker is the key to stewing beef brisket. It can stew the beef brisket until it is soft, and beef brisket has become our home-cooked dish. The secret to making curry beef brisket tender and with a curry flavor is to stew it twice.