Okra-Brocolli-Cauliflower Tempura

-
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.












Comments

Post a Comment

Popular posts from this blog

Do you still remember how Sarali or Sirali taste?

-
Image
This "Sarali" is a childhood fruit for everyone who grew up in the Visayan area of the Philippines. Also known as  Flacourtia jangomas or Indian Plum or coffee plum, Sarali is best enjoyed by pressing one fruit between one's palm, move it in circular motion until tender, and pop the soft flesh quickly in one's mouth save the seeds. Just like apple, this fruit oxidizes quickly and thus, gets dark brown easily. It can give one's teeth a nasty brown shade. Sour with a hint of sweet, this is a must-try fruit. I believe, the fruit has an economic value just like sarguellas and lanzones. *** *** *** ***  Related readings:  Possible Treatment of Diabetes http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2959214/ Anti bacterial property:  http://www.ijplsjournal.com/issues%20PDF%20files/july2011/1.pdf
Read more

Linabog nga Bisaya nga Manok

-
Image
When I searched for Linabog in th web, I can see entries on Linabog but using a different souring agent and usually the fish called "pagi" is used. Also, they attribute Linabog to the Cebuanos and there is one video which explained that the word means "throw away" because the parts used in the dish are parts which are usually to be thrown away, like the bony "pagi." Meanwhile, there is also a "kinunot" way of cooking which means "hinimay" or flaked for the Luzon. The name was also coined for leftover parts of fish or chicken. In Hiligaynon, the word "labog" means forcefully thrown away.  This surprised me because when I was small, I heard from my father and his friends about this linabog and they used the leaves of labog plant. So I grew up having some idea of what linabog cooking means and definitely, the Cebuanos' definition of Linabog dish is far from my Ilonggo definition. And yes, Ilonggos ...
Read more

TIKUM KADLUM (The Enchanted Dog, The First of the Ten Epics of Panay Bukidnon)

-
Image
At the house. One day, Bulawanon engaged the help of Tikum Kadlum, a hunting dog with the gift of sensing the spirits, in cooking rice for his husband Paiburong and his brother Dumaraog who will be going hunting. When the rice was cooked, the brothers ate fast. Then, while Bulawanon packed the betel nut for her husband, Paiburong and Dumaraog dressed themselves, with Dumaraog suggesting they match their sashes and belts, since he is his brother's loyal protector. To complete their hunting preparations, the two brought out their long-bladed sharp knives, shields, spears, and lances from their gold chest and wall hanger. When everything is set, Paiburong bade goodbye to his wife, Bulawanon, who reminded her husband to be careful as he might meet in the forest one named Makabagting, who is accompanied by a man-eating woman called Muwa. Makabagting is a nobleman and a warrior who is widely known as having tasted human flesh. Paiburong went out of his house, and he heard a sound. It...
Read more