Lait de Coco
|
Tempura Flour is a batter mix flour used for coating meat, chicken, vegetables, fruits, fish, squid etc. by dipping the food parts in mix to get a coating as per instruction and fry in high temperature oil. Very popularin the Japanese and Korean kitchen, but has to be tracked back to the Portuguese missionaries that reached Japan in the 16th century Tempura Flour is mixed from many kinds and ratios of flour and starch up to each manufacturer's formular. Some Tempura Flours will be mixed with some kinds of seasoning like pepper, garlic, spices to have special taste. Thai Tempura Flour are normally a mix of several flours, like wheat, rice, tapioca starch with some salt, baking powders (E 450, Sodium bicarbonate E500) and pepper. Sometimes also some MSG as taste enhancer. Mix with very cold water to make your batter. Some even use soda water, beer or a sparkling wine like Italian Spumante or German Schaumwein as the gas ( CO2) in it works as rising agent too, same as additive E 500. Keep the batter very cold by keeping the pan of batter sitting on ice.
Preparation of Tempura
To achieve consistency the tempura batter is made up in small batches immediately before it's used, and each batch is thrown away when it starts to settle. The fruit, vegetables, meat, poultry, meat or seafood parts are cut, washed, dried, and dipped in the very cold batter to give them a thin, almost transparent coating. After this they're dropped one at a time into the hot oil (for instance a combination of vegetable and sesame oil), which must be constantly kept at exactly the right temperature. The trick lies in the stirring of the batter and the temperature at which the batter dipped vegetables or seafood are fried. Make sure that the batter is not stirred too much and that the batter is thin, lumpy and full of air bubbles. You can achieve this by mixing the batter swiftly. When frying the tempura use high quality sesame oil and ensure that you fry for the right amount of time at 180 C. The final tempura should be crisp and golden brown. The final product is perfect tempura -- crisp, golden brown, hot, and delicious. A few tempura restaurants offer variations on the basic recipe, adding extra ingredients to the batter to change the texture or flavor. One variation is to add chopped noodles to the batter for a rougher and crisper coating. Eating Tempura
The first rule of eating tempura is to get it while it's hot. Make every effort to eat your tempura as hot as possible. When you use the dipping sauce, always dip the tempura quickly and avoid lengthy soaking. Add a small amount of grated radish to the sauce , which can be mixed in. Some tempura fans just add a bit of salt or lemon for seasoning. Tempura coated foods can be used as appetizersor as a side-dish served before, with or after the main course. Most popular seafood tempuras are made from prawns, squid, shrimp, scallops, and other kinds of fish. The vegetable tempura are made from eggplant, lotus root, green pepper, sweet potato, squash, shiitake mushroom, onion, shiso (perilla) leaf, and even carrot. You can experiment with the vegetables and seafood available to you.
Product Packing Dimension (cm) Max Load 20ft. Tempura Batter Mix Flour 1kg x 10 bags 21cmx38cmx21cm 1,670 cartons Tempura Batter Mix Flour 500g x 20 bags 22cmx40cmx22cm 1,446 cartons Tempura Batter Mix Flour 80g x 144 bags 32cmx48cmx23.5cm 775 cartons Tempura Batter Mix Flour 227g x 36 boxes 38cmx44cmx18cm 930 cartons Tempura Batter Mix Flour (without spice) 1kg x 10 bags 21cmx38cmx21cm 1,670 cartons Tempura Batter Mix Flour (without spice) 500g x 20 bags 22cmx40cmx22cm 1,446 cartons Fruit & Vegetable Batter Mix Flour 1kg x 10 bags 23.5cmx40cmx19cm 1,567 cartons Fruit & Vegetable Batter Mix Flour 500g x 20 bags 27cmx38cmx22cm 1,240 cartons Fruit & Vegetable Batter Mix Flour 227g x 36 boxes 38cmx44cmx18cm 930 cartons
|
.