26 June 2013

Cauliflower Tempura

(Backlog post)

Cauliflower is a kind of vegetable which I find it tastes a bit blend if we use it in stir-fry. My hubby and son only eat cauliflower if I deep-fry them. They can eat a lot if it is cauliflower tempura. This dish is easy to make, just thinly sliced the cauliflower length ways into small florets and dip it into the batter with consistency of pancake is the key to success. This is another common dish in the house, simple yet delicious.

There are many ways to eat this cauliflower tempura, some recipes used spices such as turmeric, oregano etc. for my version I didn't add any spices to cater for my son taste bud :)

Recipe from Ah Tze's Kitchen play
1 medium size cauliflower thinly sliced length ways into small florets
100 plain flour (if the cauliflower is big, you may need more flour)
1/2 tsp salt
water (you have to mix the batter into a lump free runny consistency of pancake)

1. Heat a deep pan with inches of oil, lower the cauliflower stalks into batter. Coat the cauliflower stalks well with batter, deep fry it in the pan until it turns brown or crispy. 
2. Drain the fried cauliflower stalks on kitchen paper before serving, eat while it is warm. 

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