In this series, we spotlight the boundless potential of a single ingredient.
By Camille Becerra
Chef: Camille Becerra
Job Description: Chef on hiatus.
Cooking Aesthetic in 3 Words: Clean, simple, and delicious
Favorite Savory Ingredient: Fish sauce
Favorite Sweet Ingredient: Maple syrup
Food philosophy: Cook with intention.
Beauty Mantra: Eat your veggies.
The color, the healthy properties, its a very versatile ingredient.
1 tsp of freshly ground coarse black pepper
3 tbsp fresh ground turmeric
1 tbsp fresh ground ginger
2 to 3 limes, juiced
1 tbsp fish sauce
1 tbsp maple syrup
Using a mortar and pestle process the black peppercorn keeping it fairly coarse. Measure out 1 teaspoon. Any extra pepper can be added to a pinch bowl for cooking with. Peel and slice turmeric and ginger fine (cross-cut to break down the long fibers that run the length of them) and transfer to a mortar and pestle and finely mash. Add lime juice, fish sauce, and maple to the turmeric-ginger mash, making sure the liquids cover the mash. If not, add more lime juice. Allow it to marinate for 10 minutes before serving. The relish holds up to 1 week in the refrigerator. Cut cold watermelon into two-bite pieces and top with relish.
2 cups distilled white vinegar
1 oz turmeric liquid extract or 1 cup turmeric powder
If you’re starting with factory fresh fabric, it’s important to wash first. Sometimes it’s treated with chemicals that potentially won’t allow for the color to take. Find any metal pot big enough to hold your fabric. Cover fabric with water. For every gallon used, add roughly 2 cups of distilled white vinegar. Bring fabric to a boil, then allow it to simmer for 15 minutes. Add 1 oz turmeric liquid extract or 1 cup turmeric powder. Mix well and simmer another 15 minutes. Drain out the water and fill your sink with clear water and soak fabric for 1 minute. Empty it, and do this process until the water runs clear. Wring out and hangover a shower rod or out on a line. Always wash with cold water, non-toxic detergent, and preferably line dry.