Comments on: Pumpkin Tempura

By: Pumpkin’s Culinary Potential

Pumpkin’s Culinary Potential — Mon, 26 Oct 2009 15:31:35 +0000

[...] make full use of the pumpkin and put its leaves in pasta sauce or fry the flesh to cook up some pumpkin tempura. The Thai often steam custard inside of a pumpkin, so take a tip from Thailand and use a hallowed [...]

By: Pumpkin’s Culinary Potential | Sustainable Table

Pumpkin’s Culinary Potential | Sustainable Table — Mon, 26 Oct 2009 14:55:06 +0000

By: FamilyFirst

FamilyFirst — Tue, 11 Nov 2008 02:09:52 +0000

If it uses store-bought tempura mix, I will surely give it a try, as it would be good recipe for a new cook like me!

By: Erick

Erick — Thu, 05 Oct 2006 22:44:07 +0000

Hi Suanne,

That tempura looks like restaurant quality! I gotta get that tempura mix the next time I’m at our Korean market as it looks like it is Korean characters on the front of the package. Thanks for sharing this easy recipe with us!

By: Suanne

Suanne — Tue, 13 Jun 2006 19:47:00 +0000

Hi Kirk: Are you gonna make tempura? Make it and post in on your blog!

Hi Alex: Thanks for the visit from Melbourne. Melbourne is a very nice city.

By: Alex

Alex — Mon, 12 Jun 2006 03:32:13 +0000

i think i’d try this durin my winter vac. i’ve been making some nice home-cooked meals these few days aha. first time here tho, but very nice blog :)

By: Kirk

Kirk — Sun, 11 Jun 2006 12:13:22 +0000

Looks very good Suane – You’ve reminded me that I haven’t made tempura for the longest time! Looks delici-yoso!!!