Traditional recipes

Jeff Tunks' Tempura Vegetables Recipe

Jeff Tunks' Tempura Vegetables Recipe

In honor of National Tempura Day on Friday, January 7th, acclaimed Chef Jeff Tunks from TenPenh Restaurant in Washington, D.C. offers up a simple recipe for Tempura Vegetables.


For the tempura vegetables:

  • 1 gallon oil, peanut, grapeseed, or blended olive oil
  • 1 red bell pepper
  • 1 bunch broccoli
  • 1 bunch cauliflower
  • 1 portobello mushroom
  • 1 green squash
  • 1 yellow squash
  • 1 carrot
  • 1 sweet pea
  • 3 cups tempura flour
  • 1 can ice-cold beer
  • Salt

For the dipping sauce:

  • 1 cup soy sauce
  • 1/4 cup lime juice
  • 1/2 cup Mirin (sweetened rice vinegar)


For the tempura vegetables:

While oil is heating to 350 degrees, cut and divide vegetables into fours. Mix tempura flour with beer (batter may be a little bit lumpy.) Drop one portion of the vegetables in the batter, covering each vegetable and dip in the oil one at a time. Fry until golden brown, then drain on paper towels and repeat with remaining vegetables. Season fried vegetables with salt.

For the dipping sauce:

Combine all the ingredients together and pour into 4 ramekins or small bowls for dipping.

Fish and Seafood Tempura

Tempura is a Japanese style of deep-frying that uses thin batter and very hot oil to produce a light, crisp crust on anything from vegetables to shrimp to chunks of firm fish. Seafood such as halibut, whole smelt, or even oysters and vegetables including zucchini, squash, carrots, onions, and eggplant all come out covered in a tasty golden-brown crust that's indulgent and feather-light at the same time. Our recipe transforms the seafood of your choice into a tasty and beautiful meal. Any seafood will work, from squid to whole shrimp to firm fish chunks. Tempura dipping sauces are excellent accompaniments, but a good squeeze of lemon or lime is also a tangy and sufficient sauce.

When done properly, the oil in the deep fryer, or pan, stays in the deep fryer and the result is crispy tempura with only a smidge of oil in your food.​ Tempura is about preparation and speed. Have all the ingredients ready and chopped, the oil at the right temperature, and this recipe will put dinner on the table in just 30 minutes.

The secret to perfect tempura lies in the temperature difference between batter (cold) and oil (very hot) and in not overcrowding the pan. If needed, always fry in batches to ensure the perfect crispy coating on all pieces. For adventurous palates, try using tempura batter next time you're deep-frying. Use our batter on your favorite fried foods. Eat immediately, as the batter will turn soggy if you let it sit once cooked. A good deep-fry thermometer is a great tool to have at hand when frying tempura.

Restaurateurs of the Year: Ann Amernick & Frank Ruta

Chef Frank Ruta and pastry chef Ann Amernick took a risk when they opened Palena in 2000. Would a Modern American restaurant find success next door to an Exxon station in a Cleveland Park neighborhood seldom associated with first-rate restaurants? Would customers embrace a formal restaurant where slab bacon was a house specialty and desserts include salted caramels?

In the early years Ruta and Amernick did much to take the starch out of fine dining. Then, in 2003, they took the unusual step of converting Palena's front room into a no-reservations cafe, widening the audience for some of the area's most precise, most personal cooking. You could drop in for fried lemons and a house-made hot dog at the bar, order a dish or two from Ruta's pricier menu, or go all out in the more formal dining room. You didn't have to get dressed up you didn't need to bring a pile of cash.

Ruta hasn't stopped taking risks. Lately he's been experimenting with Middle Eastern accents and wooing gastronomes to his cafe on slow Monday nights with luscious, affordably priced plates of veal tongue and testa. Since the cafe opened, many local restaurants–from old-guard bastions like Galileo to upstarts like Restaurant Eve–have found new customers and bigger success with Palena's high-brow-meets-low-key formula.

But give credit to Frank Ruta and Ann Amernick–they did it first. And they still do it best.

Fold in sliced hard-boiled eggs to turn this side into a hearty vegetarian main.

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Monday, October 20, 2008


An exceedingly handsome waiter leans over to take your order. “ Yes,” you say, “hi [blush] I’ll take a Pom-tini and the pomegranate arugula salad with goat cheese to start.” He nods, you swoon and can’t wait to tell him you intend to order-- sirloin with pomegranate balsamic reduction and pomegranate gelato for dessert.

Yep. Perfectly Yum. Is it the hunky wait staff at this swank joint, or the sexy pomegranate that has you reeling? Well, except for the occasional aphrodisiac I deal in dining, not dating, so lets talk about the pomegranate.

First off, where does it come from? This fruit hails from the ancient Middle East, native to arid climates like Iran, India and Turkey. Both a religious and cultural symbol, the pomegranate has a long list of main-stage appearances. Rumor has it that this is the true forbidden fruit, Eve took one look at the beautiful gems hidden inside the rind and couldn’t resist. In the Jewish religion it is a symbol of righteousness because its 613 seeds (not an accurate measure, its more like 800) correspond directly to the 613 mitzvot or commandments.

The pom also figures into the Greek myth of the seasons: Hades was in need of some loving so he kidnapped Persephone and tricked her into eating 6 pomegranate seeds binding her forever t the underworld for half the year. Her mother, Demeter goddess of the harvest was so sad during that lonely time, plants withdrew and died, and thus, winter was born.

But back to the waiter, though I made him up, pomegranate is now a mainstay in dining Mecca’s all over the US. But why didn’t we hear about this bad girl fruit earlier?

The pomegranate madness started in 2002 when POM Wonderful Company first hit the juice market. The company funded millions of dollars in medical studies to explore the fruit health benefits, and lo and behold, a star was born. Credited with the highest antioxidant count in any juice, pomegranate also protects the heart by fighting fight bad cholesterol, delivers a wallop of vitamin C and slows the advance of prostate cancer.

This week, I’m going to eat as much pomegranate as I can get my hands on. It started last night with a simply salad, let the fruit speak for itself. I did however learn the correct way to extract the arils (seeds) from the white flesh inside the rind.

First, cut the crown of the pomegranate, then cutting just through the rind divide into four sections. Now, in a large bowl of cold water, break up the quarters and proceed to gently role the arils away from the white lacy bits. That membrane will float and the seeds sink so straining is easy! This is also the surest way NOT to get stained….a perennial problem for me.

Originally this salad calls for Prosciutto, a decadent leisure that I can neither afford, nor feed to my vegetarian friend. To substitute for its salty bite, I shaved a little Reggiano over the top.

1. Shave a bit of ParmigianoReggiano, extract those arils and chop some chives. Now push all that to the side of the cutting board for later.
2. Combine 1 tablespoon olive oil with 2 tablespoons balsamic vinegar and set a side in a bowl with slivered garlic.
3. Thinly slice a small fennel bulb and toss with 1 teaspoon olive oil and set aside.
4. Toss 1 bunch arugula with dressing and distribute to plates. Top with fennel, chives, pomegranate seeds and cheese. One good grind of black pepper and your good to go.
5. (if you’ve got it, lay the Prosciutto on top. Sigh…. don’t I wish)

How to Make Orange Chicken with Jet Tila | Ready, Jet, Cook

There are MANY secrets to Jet’s Orange Chicken, including ACTUALLY using orange juice in the glaze and frying up the chicken until they’re G.B.D. — that’s golden, brown and delicious!

Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it’s a kitchen game-changer. Download it today:

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Get the recipe:

Orange Chicken
Level: Intermediate
Total: 45 min
Active: 30 min
Yield: 4 to 6 servings

1/2 cup (118 ml) oyster sauce
1/2 cup (95 g) sugar
3 ounces (90 ml) orange juice
3 ounces (90 ml) rice wine vinegar (unseasoned)
1 tablespoon (7 g) cornstarch, mixed into the rice wine vinegar as a slurry
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) hoisin sauce
1 1/2 teaspoons sweet paprika
1 drop red food coloring, optional

3 cups broccoli florets
Kosher salt, to taste
1 1/2 quarts (1.8 L) vegetable oil, for deep frying
2 pounds (900 g) chicken thighs, cut in to 1 1/2-inch cubes
2 1/2 cups (335 g) tempura flour

2 tablespoons vegetable oil, such as canola or grapeseed
1 1/2 teaspoons garlic, chopped
1 1/2 teaspoons fresh ginger, minced
Fried chicken pieces, from above
2 to 3 scallions, 2-inch bias slice
1/2 yellow onion, large dice
Orange Chicken Sauce, from above
Fried Rice, recipe follows

Fried Rice:
3 tablespoons vegetable oil, such as canola or grapeseed
3 eggs, lightly beaten
4 cups day old rice, long grain or jasmine
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon powdered chicken bouillon
2 to 3 green onions, chopped
1/2 teaspoons white pepper, optional

For the sauce: Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce and paprika into a 1-quart saucepan, bring the heat up to medium. Whisk gently as it comes to a simmer. Allow to simmer, keep whisking for about 5 minutes until the sauce thickens. Remove from heat and reserve.
For the broccoli: Place the broccoli florets in a microwave safe bowl with 1/4 cup water. Season with kosher salt and cover with plastic wrap. Microwave on high for 3 minutes. Hold for assembly.

For the Chicken: Heat the oil in a 4-quart Dutch oven to 375 degrees F using a frying thermometer. Rinse the chicken in cold water and pat dry. Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shake off the excess. Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter. Fry in batches until golden brown and crispy, 6 to 8 minutes. Drain on paper towels or a rack.
To assemble: Heat a large skillet to high and add the vegetable oil. When you see the first wisps of white smoke, stir in the garlic, ginger and fried chicken pieces and cook for about 30 seconds. Add the scallions, onion and Orange Chicken Sauce and allow to coat and simmer. Stir until all the ingredients are well coated, about 2 minutes. Serve over fried rice or steamed rice, with the steamed broccoli.

In a large skillet, heat the oil until a wisp of white smoke appears. Pour in the eggs and add the rice immediately. Using a wide silicone spatula, work the rice into the egg in circular motions, making sure not to break the grains. After about 30 seconds, the egg will start to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle.

Add the soy sauce, sugar and chicken bouillon. Continue to fold for about a minute. Don’t be afraid to scrape up the rice stuck to the bottom of the pan. Cook until the rice absorbs the liquid and egg but is still fluffy. Fold in the green onions and white pepper and cook for an additional minute. Serve immediately.

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Making Summer Rolls are a lot easier than you think. You can get the ingredients easily at Asian stores or online.

Nowadays, you can also find Asian ingredients at regular supermarkets, in the International food aisle.

The first step is to assemble all the ingredients: rice noodles, vegetables and the shrimp.

Next, assemble the rolls using the fresh ingredients and make the dipping sauce.

While you can assemble the rolls in advance for your family and guests, you should let them make their own rolls.

It&rsquos fun to play with the food and get hands on with rolling the rolls.

Recipe Summary

  • ¾ teaspoon paprika
  • ¼ teaspoon ground thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon white pepper
  • ¼ teaspoon ground black pepper
  • 2 pounds shrimp, peeled and deveined
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil
  • 3 tablespoons butter
  • ⅓ cup diced onion
  • ⅓ cup diced green bell pepper
  • ⅓ cup thinly sliced celery
  • 2 tablespoons all-purpose flour, or as needed
  • ½ cup diced tomatoes
  • 1 ¾ cups chicken stock, or as needed
  • ½ teaspoon Worcestershire sauce
  • 1 dash hot sauce, or more to taste
  • salt to taste
  • ¼ cup sliced green onions
  • 2 cups cooked rice, or to taste

Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.

Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.

Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute stir, and cook 1 minute more.

Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.

Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.

Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.

Stir shrimp into etouffee sauce let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.

Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Tempura Recipe

Tempura (てんぷら) is one of the popular Japanese dishes. If you are going to a Japanese restaurant, you have probably ordered it many times.

I guess many people think tempura is quite difficult to cook, especially to make crispy batter. But you can make Tempura batter just from ingredients in your pantry.

Tempura is very good for parties, because of the tasty colourful looking, it is easy to pick and you can chose any tempura sauce depending on individual taste.

In addition, it needs very quick cooking time. Some of the sea food tempura just needs to fry for half a minute.

Also, you can use tempura for Tempura Udon (wheat noodles), Tempura Soba (buckwheat noodles), Tempura Sushi and Tempura Don (sweet sauce tempura on rice).

1. Tempura ingredients:

  • Plain flour: 100g (1Cup) *
  • Egg: 1
  • Cold water: 200cc (1Cup) *
  • Baking Soda: 1 tea spoon
  • Potato Starch: 2 table spoon
  • Your choice of vegetables, sea foods and mushrooms such as potato, sweet potato, aubergine (eggplant), zucchini (courgette), onion, capsicum (paprika), pumpkin, green beans, carrot, okura, asparagus, prawn, white fish and squid.
  • Oil (Natane oil, sunflower, corn or canola oil)

2. Make Tempura batter

  1. Mix Plain flour, baking soda and potato starch together. And then sift mixed flour as preparation.
  2. Crack an egg into the bowl and beat it roughly. Add the cold water and mix them.
  3. Put 1/3 mixed flour in to egg mixture and gently mix. Long cooking chop sticks are the best utensil for mixing tempura batter. If you do not have them, use a fork instead.
  4. Then add an additional 1/3 flour and mix.
  5. And finally add the last 1/3 flour and mix.
  6. Important: Lumps in the flour is completely fine. Do not mix it too much as you will get a lot of gluten which makes it heavy and un-crispy tempura batter.

Prepare ingredients

Use the freshest ingredients you can find and cut them into pieces of same size to avoid an uneven cook.

Root vegetables (potato, carrot, sweet potato) and pumpkins are sliced 1cm.

Prawn‘s preparation

  1. Take off the head and shell, but keep the tail.
  2. Remove the sand vein.
  3. Scrape the tail to stop the oil spitting when you fry it.
  4. Half cut the abdomen side every 1cm.
  5. Then push back side to abdomen side by fingers.

This is bit difficult explain, so I found the video for you.

If you use this technique, you can cook very straight prawn Tempura.

Squid‘s preparation

Score the surface of the squid horizontally then vertically to help it keep a straight shape.

White fish‘s preparation

Take off bones and use fillet.

3. How to fry Tempura

Put oil into a flying pan.

Heat up the frying oil to 170 degrees. You can check the oil temperature without a thermometer. Put one drop of tempura batter into the oil. If the tempura batter sinks the bottom of flying pan, it is too low temperature.

If the tempura batter did not sink at all and the batter spread quickly with a crackling sound the it is too high temperature.

Best temperature condition is the drop of tempura batter will sink half way in flying pan then float.

Puts vegetable into the tempura batter bowl to coat them with tempura batter then carefully put them to the oil. Fry one side and then turn over and fry the other side.

Example of frying time

  • Vegetable. 160~170℃ one side 1minute each. Total of cooking time is 2-2½ minutes.
  • Sea food. 190℃ your ingredients as fresh as you can eat as sashimi (raw). You just fry them very quickly around 10 to 20 seconds. If you use frozen ingredients, defrost them first and wipe off any water using kitchen towel. Also, it needs to fry longer.
  • Leaf vegetables. Such as leaf of celery, Mitsuba (Japanese herb). First of all, sprinkle some plain flour on both sides of the leaf and then put add the tempura batter mix. This technique keeps the batter nicely on the leaves. 160℃. Little bit lower temperature makes it tastier and avoids burning as well.

Just keep frying 3 or 4 at a time. Another secret is draining the oil very well. I normally pick up the cooked tempura by using long chop sticks first.

By keeping the tempura at a high temperature it will make it easier to drain the oil quickly and therefore will make it crispy and crunchy tempura.

After all of the oil has drained from the strainer, transfer the tempura piece to a kitchen towel on the plate. The kitchen towel will drain off even more oil.

4. Three Different Tempura sauces

How to make the Tentsuyu version

Tentsuyu is the traditional dipping sauce for tempura. It gives a real depth of flavor yet it is easy to make.

  • Water 200cc
  • Soy Sauce 2½ Table spoon
  • Mirin 2½ Table spoon
  • Bonito Flakes 5g

Put all ingredients into pan then boiling 3minutes. And drain with strainer.

Getting Started

The cooking menu is accessed from the kitchen in the player's house. The kitchen becomes available with the first house upgrade. Owning a kitchen is also the prerequisite for the TV Shopping Network to sell various kitchen utensils every weekend. To order these items, use the telephone at the Inn.

Many cooking recipes can be obtained from the townsfolk (usually after giving them just one or two gifts). Some recipes can be found while mining and fishing (these recipes are not automatically added to the available recipes in the cooking interface).

Most recipes allow for optional ingredients that, when added, will boost the Stamina recovery value.

Watch the video: Λαχανικά τεμπούρα Επ. 47. Kitchen Lab TV. Άκης Πετρετζίκης (December 2021).