I remember when I was a teenager and in high school. A staff member from The last group home I was in named Harold Allen took me to Hyde park in Chicago. They served tempura which I found was very delicious. Yes my youth had a troubled past and it isn’t my fault that I wound up in that predicament.
When I first met him I was telling him about every book I read and he was very happy I am a book worm and even seen my mother giving me books to read. I have been hooked on tempura from the time I had tasted it. I came up with my own method however on how to make this. I am very impressed on how it turned out that it is very yummy. I wonder if Harold Allen is going to read my blog. If he is aware and is reading it I am sending out a shout.
I have came a long way since then from the days when I was a ward of the state. I enjoy cooking a lot and there are times I get very tired and I also have my moments when I do not feel like I want to cook. We all have them moments from time to time.
For the tempura batter: In a cereal bowl add 1/2 cup each of rice flour and all purpose unbleached flour, 1 pinch each of xanthan gum, pink salt, white pepper, 1 drop of hot pepper sauce, 3 dashes each of tamari or soy sauce, maggi or knorr aroma 1 small piece of ginger 2 cloves of garlic crushed, 1 egg, 1 cup of ice cold water a little at a time to make a nice lump free batter.
In the winter time you can get away of running the cold water a couple of minutes because the water is nice and cold then. For the hot weather months use the cold water from the fridge. Place bottles of water the day before you make tempura in to the refrigerator.
This is for both vegetable and seafood tempura. For veg if you are going to use broccoli or cauliflower, take one head and cut it in to flowerettes, put them in a pot, add 2 cups of water and turn the heat to low and let them cook for 20 minutes, they should be fork tender. This method can also work for carrots as well. You do not want mushy veggies. Also finally slice yellow squash, zucchini, mushrooms, eggplant or onions would work too.
I would say 1 lb or 1 kg is the yield for both vegetables and fish. With the fish It can be frozen, fresh and canned. If you are going to use frozen, just be sure you set it at the bottom of your fridge to thaw in a huge bowl. I have used butterfish which I had to clean by taking the gills, eyes and entrails out. I left the head on. This works for every type of fish in general.
For canned fish, after opening the can you can empty the brine or oil with the fish. I had an intense craving for fried clams and I was remembering Howard Jonson’s restaurant and their huge plate of fried clams I used to eat when I was in high school.
Also other seafood like other types of shellfish like crab and other types in a can and fresh peeled and deveined shrimp is wonderful too. Turn on the wok to high heat and add 1 tbs of sesame oil and 1/4 cup of peanut, corn, canola, sunflower or safflower oil and let it get hot. Dip your fish and other seafood’s or vegetables in to the batter and let it coat the fish or vegetables very well. Fry until they are golden brown remove and set on a paper towel lined bowl and repeat until there is no more left.
Enjoy these with any noodle or rice dish of choice or with some black tea with lemon. I would even suggest oolong tea too which you can buy in Chinatown. The Chinatown here in Chicago Is at 22nd and Wentworth. The CTA Red Line would take you there.
