马来西亚美食 Tempura(Vegetarian) 天妇罗(素食)

http://y3kcookbooks.blogspot.com/

Ingredients:
1 packet enoki mushrooms (trim off root ends)
1 carrot (peeled, cut into slices)
1 brinjal
5-6 oyster mushrooms
1 green capsicum (cut into pieces)

For coating:
Some tapioca flour

For crisp batter:
100g ready tempura flour
Some water

For sauce:
1 rice bowl of tempura sauce (see below)

Method:
1. Brinjal cut into halves then into 3” length pieces and cut into fan-shape.
2. Combine ingredients for batter. Dip no.(1), enoki mushrooms, carrot, oyster mushrooms and green capsicums separately over coating. Next over into batter. Deep-fry in hot oil, turn the food over after a few seconds off cooking. Deep-fry till golden, remove and drain well.
3. Serve with tempura sauce.

Note: Some people like a small plate of grated radish to mix, optional.




Tempura Sauce
Ingredients:
6 dried mushrooms (soaked)
1 carrot (cut into pieces)
1 portion Chinese coriander root
200ml Japanese soy sauce
150ml mirin (Japanese sweet rice wine)
250ml water
1 tsp mushroom seasoning

Method:
1. Combine above ingredients together in a pot. Cook over high heat till it boils. Turn to low heat, simmer for 15 minutes.
2. Cool solution, strain before usage.

Note: Carrot and Chinese coriander are the vegetarian replacement ingredients for bonito flakes, in the making of tempura sauce.

天妇罗(素食)

材料：
金针菇1包（切根部）
红萝卜1条（削皮，切片）
茄子1条
蚝菇5-6朵
青色灯笼椒1粒（切块）

沾料：
薯粉适量

粉浆料：
天妇罗粉100克
清水适量

酱汁：
天妇罗酱汁1碗（参阅以下）
做法：
1. 茄子切半再切3寸长，然后切花如扇子形。
2. 粉浆混合搅拌成浓糊状，将（1）、金针菇、红萝卜、蚝菇及青色灯笼椒各别沾薯粉再沾上糊浆，下油镬炸时压在镬边使糊浆脱落，再迅速沾回使之粘着才让其炸至金黄，捞起吸干油排盘。
3. 吃时配酱汁。

注：可以随意将白萝卜磨成泥当沾酱。

天妇罗酱汁
材料：
香菇6朵（浸泡）
红萝卜1条（切块）
芫荽头1支
日本生抽200毫升
米霖150毫升（日本甜酒）
清水250毫升
菠萝菇精1茶匙

做法：
1. 所有材料放入锅内，以大火煮开后转小火煮15分钟。
2. 冷却后过滤即可。
说明：用红萝卜和芫荽取代紫鱼削的天妇罗酱汁，让素食者有多一种选择。