Procedure Text

Text procedure “How To Make Tempura”

• Plain flour: 100g (1Cup) *
• Egg: 1
• Cold water: 200cc (1Cup) *
• Baking Soda: 1 tea spoon
• Potato Starch: 2 table spoon
• Your choice of vegetables, sea foods and mushrooms such as potato, sweet potato, aubergine (eggplant), zucchini (courgette), onion, capsicum (paprika), pumpkin, green beans, carrot, okura, asparagus, prawn, white fish and squid.
• Oil (Natane oil, sunflower, corn or canola oil)

*1cup =200cc

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Make Tempura batter

1. Mix Plain flour, baking soda and potato starch together.  And then sift mixed flour as preparation.
2. Crack an egg into the bowl and beat it roughly. Add the cold water and mix them.
3. Put 1/3 mixed flour in to egg mixture and gently mix. Long cooking chop sticks are the best utensil for mixing tempura batter. If you do not have them, use a fork instead.
4. Then add an additional 1/3 flour and mix.
5. And finally add the last 1/3 flour and mix.
6. Important: Lumps in the flour is completely fine.  Do not mix it too much as you will get a lot of gluten which makes it heavy and un-crispy tempura batter.

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Prepare ingredients

Use the freshest ingredients you can find and cut them into pieces of same size to avoid an uneven cook.

Root vegetables (potato, carrot, sweet potato) and pumpkins are sliced 1cm.

Prawn‘s preparation

1. Take off the head and shell, but keep the tail.
2. Remove the sand vein.
3. Scrape the tail to stop the oil spitting when you fry it.
4. Half cut the abdomen side every 1cm.
5. Then push back side to abdomen side by fingers.

How to fry Tempura

Put oil into a flying pan.

Heat up the frying oil to 170 degrees. You can check the oil temperature without a thermometer. Put one drop of tempura batter into the oil. If the tempura batter sinks the bottom of flying pan, it is too low temperature.

If the tempura batter did not sink at all and the batter spread quickly with a crackling sound the it is too high temperature.

Best temperature condition is the drop of tempura batter will sink half way in flying pan then float.

Puts vegetable into the tempura batter bowl to coat them with tempura batter then carefully put them to the oil. Fry one side and then turn over and fry the other side.

Recipe to makes tender and Native Pasture beef Rendang 

Materials

1 kg of beef, cut size according to taste

3 Old coconut fruit, make thick coconut milk

15 grains of red onion

8 garlic cloves

1 ounce red pepper (kriting)

2 cm Ginger

2 cm galangal memarkan

1 teaspoon pepper powder

2 stalks Lemongrass geprek in advance

2 seed sour kandis

2 Flowers pekak

3 pieces of Orange Leaves

4 pieces of bay leaf

1 turmeric Leaf sheet

Salt

Granulated sugar

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Supplementary materials

Coconut serundeng already roasted peanuts for the first

1 ounce diced beef liver is small then the stew

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How To Make Beef Rendang Padang

• Puree the first red and white onions, chilli, ginger and galangal
• Start ungkep beef is already cut into pieces with spice paste, wait until the ber steam andungkepan meatdry.
• Input the thick coconut milk, Lemongrass, pepper powder, sour floral, kandis pekak, lime leaves, bay leaf, salt and sugar, then stir until evenly, do not forget the turmeric leaves also butRIP–RIP terlebihdahulu
• Wait until the coconut milk to a boil, and slightly pull out the oil, then reduce the heat
• Combine the complementary ingredients into beef rendang then stir again until evenly
• Try to keep on stirring–stirring so that it doesn’t stick to the Pan beef rendang, wait until it dries up anddiscolored rendang