Vegetable tempura🍀🍀

                                  VEGETABLE TEMPURA



Vegetable tempura is a popular vegetarian choice when eating at a Japanese restaurant, and most places will feature it on the menu. If you enjoy deep-fried and battered vegetables, consider making them at home. Follow this simple recipe, and your vegetable tempura will turn out light and crispy, just like the kind you get at Japanese restaurants. Made with sweet potatoes, carrots, onions, and green beans, this crispy meatless dish is sure to satisfy.

1/2 cup sweet potato (kamote), peeled and julienned

 1/2 cup carrot, peeled and julienned

 1/2 cup white onion, peeled and thinly sliced

 1/3 cup long beans (sitaw), thinly sliced

 1 to 2 tablespoons all-purpose flour, enough to lightly coat vegetables

  salt, to taste 

vegetable oil, for frying

1 cup all-purpose flour

 3 tablespoons cornstarch

1 cup water, ice-cold

1/2 cup japanese soy sauce

1 tablespoon sugar

 1 small white radish (labanos), grated

PROCEDURE:

    1)  CUT THE VEGETABLES 

                                 

                        

                          2)    MAKE THE BATTER

                                   

                         

                          3)    DEEP FRY

                                                         

                         4)   PREPARE THE DIPPING SAUCE   

                              

EXPERIENCE:

IT WAS FUN COOKING WITH MY GROUP MEMBERS BECAUSE WE HAVE A CONSIDERATION, AND THE RESULT WAS GOOD ENOUGH, SINCE WE GOT A GOOD FEEDBACK IN OUR TASTE TEST TO THE TEACHER, AND ALSO I WASN'T FEELING STRESSED DURING COOKING, BUT WE HAD A SMALL PROBLEM DURING THAT TIME BECAUSE WE FORGOT TO BRING AN ELECTRIC STOVE AND WE HAVE TO WAIT FOR OUR TURN TO USE THE EXTRA ONE, SO IT WAS TIME CONSUMING BUT WE STILL MANAGED TO FINISHED IT.