Cooking With Dog is THE best thing on the internet, ever.
My friend Ashley from Nerdy Foodie (who incidentally I currently live with and incidentally happens to be doing a vegan month) and I made tempura the other night with the help of this video.
The tempura turned out really good! The only trouble is keeping the veges crisp while you’re cooking the rest. Suggestions? I was thinking a warm oven would do it.
I used some of my vege stock to make a noodle soup, but as usual I put the vermicelli noodles in way too early and ended up with a noodle mush. It still tasted good though, and I used the leftover mush to make noodle fritters. Booyah! Leftovers baby.
Tempura Vegetables
1/2 cup flour
1 tablespoon cornflour
cold water
assorted vegetables, sliced or cut appropriately
(pictured (for one): 1/4 eggplant, 1/8 capsicum, 1/2 courgette, 1 small sweet potato (kumara))
vege oil for frying (amount depends on size of pot)
Combine the flours in a bowl. In a separate bowl make a batter as needed using a ratio of 1 tablespoon water to 1 tablespoon of the flour mix. 3 tablespoons was the perfect amount for the veges pictured above.
Heat a saucepan filled about 10cm deep with vege oil to a high tempurature. Drop a touch of batter in to test.
Sprinkle veges with flour on both sides to help the batter stick.
Coat veges with batter one at a time and carefully place in the oil. How many pieces you can fry at once will depend on the size of your pot.
Turn veges once while frying. Cook until golden.
Drain veges on a paper towel.
Noodle Soup
vegetable stock
soy sauce
rice vinegar
brown sugar
vermicelli noodles
Heat as much stock as you like.
Add seasonings to taste.
Add vermicelli noodles at THE LAST POSSIBLE MOMENT. They don’t need to cook, they just need to absorb the liquid.
