Vegetarian Tempura

Winnie’s second dish is fried vegetarian tempura. She used various root vegetables like sweet potatoes, taro and zucchini.

It is very simple to make as she uses the tempura batter mix from a box. Just add water to the right consistency and it’s ready for dipping the sliced vegetables for frying.

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Deep fry the vegetable tempura in small batches and drain them on paper towel to remove excess oil. It does not take long to fry the thinly sliced vegetables.

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Pumpkin Tempura

Tempura refers to Japanese classic deep fried batter dipped seafood or vegetables. Common vegetables used are bell peppers, sweet potato, okra, carrot, eggplant, potato, lotus root, cucumber, mushroom, bamboo shoot, zucchini, etc.

Cora made pumpkin tempura in this week’s cooking class. She got some mini pumpkins which is very sweet, almost like sweet potato.

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The pumpkin tempura was awesome and they just disappeared as fast as they came out from the wok.

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Ingredients

  • 1 mini pumpkin, cut into thin slices
  • Tempura mix
  • ice cold water

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Click link below for cooking instructions.

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