Okra-Brocolli-Cauliflower Tempura

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By GERLIE M. UY
 
12 pcs okra, halved
1 head brocolli, flowerettes separated; stem peeled and sliced
1 head cauliflower, flowerettes separated

Batter:
1 cup flour
1 cup cornstarch
2 t baking soda
2 t baking powder
2 t sugar
1 t salt
2 eggs
1 1/4 cup ice water
ice cubes
oil for deep frying  (half sesame oil and half canola oil)



Bring to boil vegetables in water and remove from fire and drain immediately and soak in iced water. drain. To make batter, mix all ingredients except ice cubes and oil. Heat oil and dip each piece of vegetable in the batter and quickly place in the oil. Fry until vegetable floats in oil and the batter is lightly browned. Remove from oil and drain. Repeat procedure until all vegetables are done. Add ice cubes to keep batter cold. Serve hot with sauce of choice.


Sauce of choice:

1/2 cup mayonnaise
1/2 cup ketchup
1 T garlic powder
Mix and blend. Serve as dip for tempura.

OR

1/2 cup ketchup
1/2 cup white vinegar
1/2 cup sugar
Mix and blend. Serve as dip for tempura.

OR

Soy sauce
Calamansi
Mix and blend. Serve as dip for tempura.












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