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Tempura – Seafood and vegetables deep fried in tempura batter


Tempura – Seafood and vegetables deep fried in tempura batterTempura was brought to Japan by the Portuguese. Today Tempura is a very popular Japanese food, and as well one of the best known outside of Japan.

 

Ingredients:

 

  • Tempura batter mix*
  • Tempura dipping sauce*
  • Prawn: raw and large
  • Seafood: almost everything is possible
  • Vegetables: pumpkin, carot, sweet potatoe, eggplant, and more
  • Mushrooms
  • and much more to try.

* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities. 

Preparation:

  1. Prawn: Remove the head and the shell. Make little cuts on the inside of the curved prawn since they look nicer if their posture is straight.
  2. Cut the vegetables in about 1cm thick pieces.
      
  3. You can use whole mushrooms.
  4. Mixtures: Cut various ingredients in small pieces and mix them together, eg. green onion, prawn and carots.
  5. Mix Tempura flour with the amount of water described on the package. Do not mix it completely, but leave some small lumps in it.
  6. Cover all the ingredients completely with the batter.
    Mix also the mixtures made of the small cut ingredients with batter, and try to deep fry it together. Don’t let them fall apart in all the pieces.
  7. Deep fry at 180 degrees celsius. Be careful, and do not use wet ingredients because the water would react strongly with the hot oil, which may harm your skin or eyes.
  8. When the Tempura pieces are beautifully golden, take them out, and try to remove as much oil as possible.

 

Serving and eating:

There are a few different ways to serve Tempura. Here are two of them:

  • Serve the Tempura pieces on a plate, and prepare some bowls with Tempura dipping sauce.
  • Tendon (Tempura Donburi): Put the pieces in Tempura dipping sauce, remove them, and put them on top of cooked rice in a bowl. (One bowl per person)

Fudge Crinkles

Ingredients:

Directions:

  1. Preheat oven to 350°.
  2. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
  3. Dust hands with confectioners’ sugar and shape dough into 1″ balls.
  4. Roll balls in confectioners’ sugar and place 2 inches apart on ungreased cookie sheets.
  5. Bake for 8-10 minutes or until center is comes off clean on knife.
  6. Remove from pans after a minute or so and cool on wire racks.

Read more: http://www.food.com/recipe/fudge-crinkles-a-great-4-ingredient-cake-mix-cookie-32614#ixzz1xivlEUKw

 

Note: Items listed in red will link you to the Food.com website dictionary.

Grilled Morccan Chicken

Ingredients:

Directions:
  1. Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
  2. Process until smooth.
  3. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
  4. Preheat the grill to medium hot.
  5. Grill chicken breasts 5-7 minutes on each side, or until done.

Read more: http://www.food.com/recipe/grilled-moroccan-chicken-15580#ixzz1xiu00kS5

 

Links highlighted in red will link you to the food.com dictionary.

Bread Pakoda

Bread Pakora
Ingredients:
4-5 Bread Slices
1cup Gram Flour (Besan)
1/4th tsp turmeric powder
Salt to taste
1/2 tsp Ajwain
Red chili powder to taste
1/4th tsp Garam Masala powder
Water for batter
Oil for frying
How to make bread Pakoda :
  • Cut Bread slices into desired shapes (like triangle, rectangle etc.)
  • In a bowl add gram flour salt, chili powder, garam masala, ajwain and mix it.
  • Now by pouring little water at a time make a smooth batter (neither too thick nor too lose)
  • Heat oil in a kadhai.
  • Dip bread piece in the batter and fry till crisp on medium flame.
  • Serve bread pakora hot with green chutney and tomato sauce.

Chicken Inasal

Chicken Inasal

Chicken Inasal Ingredients:

1 kilo chicken; breast and wings preferred
4 stalks lemon grass; julienned
1 lemon; juice extracted
1 lime; juice extracted
4 cloves garlic; crushed
2 tablespoons 7-up or Sprite soda
Ground black pepper
1/4 cup annatto seeds
2 tablespoons butter
Chili pepper flakes (optional)
Skewers for grilling
Salt to taste
Cooking oil

Chicken Inasal Cooking Instructions:

In a bowl, marinate chicken overnight in salt, pepper, garlic, lemon grass, lime and lemon juice, and 7-up or Sprite soda.  Set aside.

Fry annatto seeds in cooking oil. Let cool, crush, and drain the annatto oil in a bowl. Set aside.

Prepare a mixture for bashing by mixing annatto oil, marinade, and butter. Pan boil for few minutes and season with salt and MSG if desired. – Filipinos, sometimes, has this tantsa tantsa lang (estimate and approximate) method of cooking. Experiment, therefore, on your best combination.

Skew the chicken and grill over the hot charcoal, brushing it with the mixture once in a while. Grill until done.

Cooking Tip:

You can substitute kalamansi for lemon and lime. Adding 1 tablespoon of vinegar in the marinade is good if you intend to preserve the left over chicken inasal in a day or two.

Pinakbet

Photo of Pinakbet Ilcano Recipe

Pinakbet Ingredients:

1/4 kilo pork ribs, sliced 
4 cloves garlic, chopped 
1 onion, chopped
1 ginger root; cut in chunks and crushed
1 tomato; sliced
2 cups squash; cut in cubes
1 eggplant, sliced
1 ampalaya
5 okras
3 cups water
Bagoong isda
Salt to taste
Cooking oil

Pinakbet Cooking Instructions:

In a casserole, sauté garlic, and onion in oil. Add pork, then season with salt. Continue sauteing until edges of pork turns brown and renders fat. Add the ginger and tomatoes. Stir well for few minutes, then add water and bring to a boil. Add ampalaya, eggplants, okra, squash, and string beans. Season with bagoong according to taste. Simmer until all vegetables are cooked. Serve hot!