Tahong tempura
Cooking Time: 10 minutes
Serves 7
Fish » Main Courses » Filipino recipes
Recipe Language : English
Ingredients:
1 kg (1000 g) small tahong, boiled and removed from shells then sliced (reserve 1 cup broth)
1/4 cup (32.5 g) flour
1 1/2 cups (180 g) cornstarch
1 pc (150 g) medium carrot, cut into fine strips
3 stalks (6 g) kinchay, chopped
1 tsp (4 g) baking powder
1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
1 tbsp (15 g) DEL MONTE Red Cane Vinegar
1/4 cup (64 g) DEL MONTE Banana Ketchup
1 tbsp tahong broth
1 tsp (4 g) hot sauce, (optional)
1/2 tsp (3.5 g) iodized fine salt, (or 1/2 tbsp iodized rock salt)
1 tsp (5 g) sugar, filleted and skin removed
Procedure:
1. COMBINE ingredients for fritters with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Mix thoroughly, then deep fry by tablespoon until golden brown. Drain on paper towels. Serve with dip.
2. DIP: Mix remaining ingredients well. Allow to simmer.
Recipe Details
Recipe Name : Tahong tempura
Recipe Chef Name : Roxanne Alviar
Recipe Course : Main Courses
Recipe Type : Fish
Recipe Cuisine : Filipino recipes
Recipe Diet :
Recipe Submitted By
Name : Roxy Alviar
Town : Pasay City
Region : Manila, Pasay - Luzon, Philippines
Country : Philippines
Tel : 0922 591 8240
Email :
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