Late spring this year, I planted turmeric, ginger and lemongrass in my little veggie patch. All of them growing pretty well and surviving till today, late Autumn. Weather is getting so much colder this week and onwards, big different between day and night temperature, I wonder if they will survive the winter. Ginger roots are still pretty small, but sufficient for my cooking.
As the turmeric is growing very well with healthy looking young leaves, I should put them in good use - Rendang. After a long time, this is first Rendang Chicken in Japan. Due to shortage of fresh ingredients, I cooked it with a pack of instant rendang paste brought in from Malaysia but added "kerisik" and some shredded turmeric leaves. It was not the best rendang I tasted but good enough for satisfying my craving for this oily dish. I am glad that John liked it too although he kept complaining spicy and drinking lots of water.
Sorry, cooked with instant paste so no recipe for this one.