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Tempura

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Bosan

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3 egg yolks
2 cups very cold water
2 1/2 cups flour
oil (for frying)


Directions:

1
Assorted seafood and vegetables (I like scallops, shrimp, small halibut pieces, mushrooms, cauliflower florets, small sweet ****to slices, etc), use your favorite Heat oil to 375*.
2
Combine yolks with water; mix well.
3
Gradually stir in the flour; stir from the bottom of the bowl, gently.
4
Do not overstir, this is the secret of a light batter.
5
Some flour will still float on top of the batter.
6
Pat seafood and veggies dry.
7
Dip pieces in batter, let drain a little.
8
Drop a few pieces at a time into hot oil; fry for only a minute or two, till golden.
9
Drain on paper toweling.
10
Serve with assorted sauces for dipping.
 
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Luckysaint 340

Luckysaint

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sharing with step-by-step how to cook Japanese Tempura :)

INGREDIENTS:

Para sa Tempura Batter:

  • 1 tasa ng all-purpose flour (harina)
  • 1 itlog
  • 1 tasa ng malamig na tubig
  • Ice cubes (optional, para magpatino ang tempura batter)
Para sa Tempura Ingredients (mga karaniwang pagpipilian):

  • Hipon (shrimp), gulay tulad ng kalabasa (zucchini), sitaw (green beans), kamote (sweet potato), etc.
  • Mantika para sa pagprito (tulad ng canola oil o vegetable oil)
  • Asin
  • Soy sauce o tempura dipping sauce (parasa pag-serve)
STEP-BY-STEP

  1. Maghanda ng Tempura Ingredients:
    • Linisin at tanggalin ang balat ng hipon, kung gagamitin ito. Pagsamahin ang mga gulay o seafood na nais mong gawing tempura. Patuyuin ang mga ito gamit ang papel na tuwalya.
  2. Gumawa ng Tempura Batter:
    • Sa isang malamig na bowl, halo-haluin ang harina, itlog, at malamig na tubig. Huwag itong masyadong haluin; ang maliliit na buhol sa batter ay normal at magbibigay ng malutong na texture.
    • Kung nais mo na magkaroon ng mas malamig na tempura batter, maaari kang magdagdag ng ilang ice cubes sa mixture, pero siguraduhing huwag itong labuin.
  3. Magpainit ng Mantika:
    • Magpainit ng mantika sa isang deep frying pan o kawali. Siguruhing ang mantika ay umaabot sa 350°F (180°C).
  4. Prito ng Tempura:
    • Submerhing mabuti ang mga hipon o gulay sa tempura batter, pagkatapos ay ihulog ang mga ito ng maingat sa mainit na mantika. Huwag sobrahan ang dami ng inilalagay sa mantika para hindi mag-overcrowd at maging malutong ang tempura.
    • Iprito ang mga ito nang maikli, mga 2-3 minuto lamang, o hanggang maging golden brown at malutong. Huwag sobrahan ang pagprito para hindi maging sobrang tigas ang tempura.
    • Ibalik ang mga pritong tempura sa papel na tuwalya o strainer para matanggal ang sobrang mantika.
  5. Serve at Subukan:
    • Maari mong i-serve ang tempura kasama ng tempura dipping sauce o soy sauce para sa masarap na lasa. Maari rin itong ihain kasama ng malamig na cucumber salad o iba pang pampalasa.
I-enjoy ang inyong freshly-cooked tempura! Ang sikreto sa perpektong tempura ay ang paggamit ng malamig na tempura batter at ang agarang pagprito para manatili ang kanyang malutong na texture.
 
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creaters502

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3 egg yolks
2 cups very cold water
2 1/2 cups flour
oil (for frying)


Directions:

1
Assorted seafood and vegetables (I like scallops, shrimp, small halibut pieces, mushrooms, cauliflower florets, small sweet ****to slices, etc), use your favorite Heat oil to 375*.
2
Combine yolks with water; mix well.
3
Gradually stir in the flour; stir from the bottom of the bowl, gently.
4
Do not overstir, this is the secret of a light batter.
5
Some flour will still float on top of the batter.
6
Pat seafood and veggies dry.
7
Dip pieces in batter, let drain a little.
8
Drop a few pieces at a time into hot oil; fry for only a minute or two, till golden.
9
Drain on paper toweling.
10
Serve with assorted sauces for dipping.
Thank you dito!
 
Z 0

zkkr

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thank you, try ko mamaya
 
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