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Here's Idol sa Kusina Recipe for Episode 62- Sept. 16- TEMPURA WITH SESAME SOBA NOODLE.
Ingredients:
For Tempura:
1 kg. squid with ink cut into crisscut cuts
For Tempura Batter:
700 g Showa flour
5 pcs. egg yolk
1 ½ cups ice cold water
250 g cube ice
¼ -1/3 cup squid ink
Procedure:
1. Have ready mixing bowl. Combine all ingredients, showa, egg yolk, squid ink, water and mix well. Then add the ice cube.
2. Dredge squid into corn starch, then dip into tempura batter.
3. Have ready heated oil, deep-fry the squid until crispy, and set aside.
4. Place on the bowl sesame soba noodles. Top with squid tempura.
To Prepare Sesame Soba Noodles:
Ingredients:
1kg. dried soba (buckwheat) noodles - cooked
1½-inch.ginger, thin match sticks and blanched
1 medium carrot, thin match sticks and blanched
4 spring onions, chopped
For Sauce:
1½ cups instant dashi stock
½ cup Japanese soy sauce
1/3 cup mirin
good pinch each salt and pepper
For Garnish:
Pickled ginger
thinly sliced pickled daikon
1 sheet toasted nori
Procedure:
1. To make Sauce: Combine the dashi, soy sauce, mirin, salt and pepper in a small pan. Bring to a boil then cool completely. When ready to serve, pour into four small, wide dipping bowls.
2. Gently toss the cooled noodles and vegetables to combine. Arrange in individual serving bowls.3. Garnish noodles with nori strips. Place a little pickled ginger and shredded daikon on the side of each plate. Serve with squid ink tempura.
Ingredients:
For Tempura:
1 kg. squid with ink cut into crisscut cuts
For Tempura Batter:
700 g Showa flour
5 pcs. egg yolk
1 ½ cups ice cold water
250 g cube ice
¼ -1/3 cup squid ink
Procedure:
1. Have ready mixing bowl. Combine all ingredients, showa, egg yolk, squid ink, water and mix well. Then add the ice cube.
2. Dredge squid into corn starch, then dip into tempura batter.
3. Have ready heated oil, deep-fry the squid until crispy, and set aside.
4. Place on the bowl sesame soba noodles. Top with squid tempura.
To Prepare Sesame Soba Noodles:
Ingredients:
1kg. dried soba (buckwheat) noodles - cooked
1½-inch.ginger, thin match sticks and blanched
1 medium carrot, thin match sticks and blanched
4 spring onions, chopped
For Sauce:
1½ cups instant dashi stock
½ cup Japanese soy sauce
1/3 cup mirin
good pinch each salt and pepper
For Garnish:
Pickled ginger
thinly sliced pickled daikon
1 sheet toasted nori
Procedure:
1. To make Sauce: Combine the dashi, soy sauce, mirin, salt and pepper in a small pan. Bring to a boil then cool completely. When ready to serve, pour into four small, wide dipping bowls.
2. Gently toss the cooled noodles and vegetables to combine. Arrange in individual serving bowls.3. Garnish noodles with nori strips. Place a little pickled ginger and shredded daikon on the side of each plate. Serve with squid ink tempura.
image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.
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