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Today's Keyboard Smash
Sep. 19th, 2020 08:37 pmVegetable tempura with dipping sauce. Honeyed chicken breasts. Rice noodles. Much, much too elaborate. Very tasty. So much leftover sliced veg that I didn't have the time or will to fry up as well. Will turn into...idk, ratatouille or something tomorrow. I did forget to pick any squash blossoms, which was disappointing.
I am truly, righteously exhausted now. Gods, though, that mystery not-kabocha squash is delicious.
Oh, right, y'all wanted a recipe. Batter is 1 beaten egg plus enough cold water to make 3/4 cup, added to 1 cup cake flour and beaten briefly. Don't overmix, as it makes it too bready. Another 1/2 cup flour for dredging. Dredge each piece of veg in flour, then dip in batter--it doesn't coat all that readily, so flip it about in there a few times--and then drop into hot oil. No, I didn't bother to check the temp on the oil and it was a bit low at first. 340 degrees F, supposedly, if you want a starting point.
Fry until they look as cooked as you like, flipping once. Won't brown much unless you leave it in there for ages--not enough sugar in the batter for that. Veg sliced thick on a mandoline, so it just needs to cook a bit to heat through. Will still be firm to the bite, but not hard, depending on what exactly you use.
Dipping sauce: pre-chopped garlic, sliced green onions, knob of grated ginger, bit of sesame oil plus more olive oil, soy sauce, lime juice. Amounts? Eh, a quantity? I just chucked it all in there until it looked right to me. Used an immersion blender to whiz it into emulsion and oblivion. Makes a fairly thick sauce.
Chicken! One breast sliced down into three thinner fillets, salt and pepper, olive oil in pan, relatively high heat. Flipped after about five minutes. When temp nearly high enough (about 145 out of the 165 I wanted), pour about half the sauce in there for flavor. Toss about a bit. When nearly finished, drizzle small amount of honey over chicken. Flip and allow to blacken slightly--will not take long! Remove and let rest.
I...I don't actually use recipes much, see? It's just...fling ingredients together until things look and taste proper. Batter recipe, though, is from The Japanese Kitchen by Hiroko Shimbo, which I've had for years.
I am truly, righteously exhausted now. Gods, though, that mystery not-kabocha squash is delicious.
Oh, right, y'all wanted a recipe. Batter is 1 beaten egg plus enough cold water to make 3/4 cup, added to 1 cup cake flour and beaten briefly. Don't overmix, as it makes it too bready. Another 1/2 cup flour for dredging. Dredge each piece of veg in flour, then dip in batter--it doesn't coat all that readily, so flip it about in there a few times--and then drop into hot oil. No, I didn't bother to check the temp on the oil and it was a bit low at first. 340 degrees F, supposedly, if you want a starting point.
Fry until they look as cooked as you like, flipping once. Won't brown much unless you leave it in there for ages--not enough sugar in the batter for that. Veg sliced thick on a mandoline, so it just needs to cook a bit to heat through. Will still be firm to the bite, but not hard, depending on what exactly you use.
Dipping sauce: pre-chopped garlic, sliced green onions, knob of grated ginger, bit of sesame oil plus more olive oil, soy sauce, lime juice. Amounts? Eh, a quantity? I just chucked it all in there until it looked right to me. Used an immersion blender to whiz it into emulsion and oblivion. Makes a fairly thick sauce.
Chicken! One breast sliced down into three thinner fillets, salt and pepper, olive oil in pan, relatively high heat. Flipped after about five minutes. When temp nearly high enough (about 145 out of the 165 I wanted), pour about half the sauce in there for flavor. Toss about a bit. When nearly finished, drizzle small amount of honey over chicken. Flip and allow to blacken slightly--will not take long! Remove and let rest.
I...I don't actually use recipes much, see? It's just...fling ingredients together until things look and taste proper. Batter recipe, though, is from The Japanese Kitchen by Hiroko Shimbo, which I've had for years.
