We had tempura at lunch today. Mike took a day off, so we had plenty time to enjoy our lunch. We always do frying in the garden, I hate frying smell remains indoor. We have plenty of vegetables from the garden. Mike grew them with loving tender care. He is remarkable!
|Harvest from the garden|
|Shiso, Japanese herb that I grow every year.|
Runner beans are most delicious when they were tempura-ed in my view. We found it by chance one year. Since then, I refuse to eat any runner beans unless they are tempura-ed!
How to make Tempura batter
Beat an egg lightly in a large measuring cup. Add icy cold water up to 200cc. Add a half cup flour and a half cup potato starch into the liquid. Lightly quickly mix it. Fry them at 160C for four-six minutes.
|Everything is from the garden except for the red pepper.|