Hello! Thank you for visiting my other site and its good to know you are interested on grabbing this. Here is the lowdown of the ingredients and procedures to making that home made Vegetable Tempura delight:
Flour, Cornstarch, Baking Powder (Optional), carrots, mushroom, squash, Baguio Beans, Bell Pepper, Eggplant (or any vegetables that you can think of!), horse Radish, Japanese Tempura sauce (you can find this in big supermarkets or Japanese Stores) and Ginger.
Procedure:
Tempura Batter:
Mix 2 cups flour, 1 cup cornstarch, about 2 cups of water (or more. Just make sure that you achieve a thick creamy texture). Then add half a teaspoon of baking powder. Add at least 3 cubes of ICE. This will make the batter thicker therefore enhancing its taste.
Vegetables:
Prepare the vegetables prior to mixing the batter because if you let it sit aside for too long, the batter will get too thick which is not ideal for frying. Also, it is not economical because then, you will have to add in more flour and cornstarch to achieve the right texture again. Then you will end up making more batter than you are suppose to have. Ergo, waste!
Carrots should be shredded, the rest bite size.
Cooking Procedure:
Heat oil in a non stick frying pan. Dip the vegetables in the batter, it should be fully and richly covered with it. Deep fry.
Tempura Sauce:
Add hot water, shredded radish and ginger into the Japanese sauce.
It is better served HOT!
