134932 basic tempura sauce Recipes

dashi stock, mirin, soy sauce, sugar, grated daikon radish (optional)

vegetable oil, onion, minced, garlic, minced, green bell pepper, cored, seeded, and minced, ketchup, tomato sauce, cider vinegar, or more to taste, worcestershire sauce, fresh lemon juice, pineapple juice (optional), your favorite hot sauce, or more to taste, liquid smoke , or 2 tbsp meat drippings, molasses, dark brown sugar, or more to taste, prepared mustard of your choice, dry mustard, freshly ground black pepper, salt

ketchup, white vinegar, water, honey, worcestershire sauce, dry mustard, paprika, black pepper, hot sauce, onion, diced

ground chuck, fresh onions, diced, chili powder, ketchup, tomato sauce, beer (not lite ), prepared yellow mustard

vegetable oil, all-purpose flour, chili powder, oregano, ground cumin, tomato sauce or chopped tomatoes., jalapeno pepper, seeded and chopped fine (optional), water, salt and fresh ground pepper to taste, garlic, finely chopped

dark soy sauce, light soy sauce, rice wine or 1 tbsp dry sherry, dark brown sugar, cornflour, water, stock or 4 tsp water (i used the meat juices that came out when i fried the meat before adding the sauce)

basic cranberry sauce, cardamom seeds, lightly crushed , from green cardamom pods, vanilla bean

basic cranberry sauce, cubes peeled cored fresh pineapple, sliced jalapeno chiles, chopped fresh cilantro

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

tortellini , recipe follows, basic tomato sauce , recipe follows, parmigiano-reggiano, grated, flour, eggs, extra-virgin olive oil, butter, extra virgin olive oil, ground turkey, ground veal, ground pork shoulder, prosciutto, finely diced, mortadella, finely diced, egg, beaten, parmigiano-reggiano, grated, nutmeg, extra virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt , to taste

butter or margarine, all-purpose flour, basic brown stock, salt, pepper

beef, ground oregano, minced garlic, tomato paste, water, ragu pizza sauce (1/2 the big jar), salt

diced tomatoes, crushed, tomato sauce, tomato paste, dry red wine, sugar, dried basil, dried oregano, salt, pepper, garlic cloves, minced

basic tomato sauce, ketchup, whole grain mustard, worcestershire sauce, dark brown sugar, dark beer, hot sauce , about 8 dashes, chicken pieces, bone-in and skin-on, kosher salt, fresh ground black pepper, vegetable oil

basic tomato sauce , recipe follows, ketchup, whole-grain mustard, worcestershire sauce, dark brown sugar, dark ale, hot sauce , about 8 dashes, chicken pieces, bone-in and skin-on, kosher salt and freshly ground black pepper, vegetable oil, preheat oven to 400 degrees f.