Comments on: Tempura Recipe

By: Happee Monkee » Baking Projects » Baked Curry Puff

Happee Monkee » Baking Projects » Baked Curry Puff — Wed, 18 Nov 2009 03:07:30 +0000

[...] interest in competing with bloggers like Bee from Rasa Malaysia who I have recently appeared as a guest blogger. They are the pioneers and true ambassador of Malaysian [...]

By: Andy

Andy — Sat, 31 Oct 2009 14:22:18 +0000

Hey,

I love tempura although whenever I’ve tried it myself I’ve never got the batter right and its ended up a bit of a mess! I’ll certainly be giving this a go.

PS – thanks for your kind words about my honeymoon in Malaysia – we did have a fantastic time!

Andy – http://onceuponathyme.wordpress.com/

By: momgateway

momgateway — Wed, 28 Oct 2009 14:39:33 +0000

I like your tempura batter recipe and you are absolutely right that it is important to use ice water. Keep it cold and batter should be lumpy. Sometimes when I am out of baking powder, I simply use soda water to make the batter light and fluffy.

By: hg

hg — Tue, 27 Oct 2009 14:01:15 +0000

In my experience, tempura gets soggy pretty quickly. So you’ve got to start consuming it as soon as it is done.

By: J2Kfm

J2Kfm — Tue, 27 Oct 2009 11:56:20 +0000

nowadays the ready-mix tempura batter can be found so easily in supermarkets.
though the freshly made ones should be different.
yeah, eat them fresh from the wok, with the warm mixture of sauce.
lovely, tempura was what converted mum into a Japanese food lover, as she did not and still does not take raw foods. :)

By: Katherine

Katherine — Tue, 27 Oct 2009 02:33:14 +0000

Tempura is just so simple but delicious. It is one our family favourites.

By: Mable

Mable — Tue, 27 Oct 2009 00:02:02 +0000

@Jackie: chilled beer – hmm, how interesting. Might explore that instead of baking powder one day

@hg: that’s incredibly simple!

@easy recipes: you can use almost any seafood to make tempura so fish is definitely fine.

@lynn: yes, tempura don’t stay crispy for long so it’s best to make fresh and eat fresh. I put it in the oven under the lowest heat with the door left slightly ajar if I need it to stay crisp longer.

By: Lynn

Lynn — Mon, 26 Oct 2009 21:40:29 +0000

the tempura looks really crispy. Does your get soggy after 10 minutes later? Because mine got soggy 10 minute later when it’s done. Is there anything or something I can include in the batter to make the tempura crispy for longer time?

By: Natashya

Natashya — Mon, 26 Oct 2009 19:08:58 +0000

Gorgeous! I love tempura.
Do you have any Malaysian cookbooks to recommend to a Canadian?

By: tina

tina — Mon, 26 Oct 2009 13:24:08 +0000

Looks very crispy and beautiful pics…