Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon
Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, tempura with summer vegetables and meat-stuffed bitter melon. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon is something which I have loved my entire life. They’re fine and they look wonderful.

Japanese Eggplant Tempura with Dipping Soy Sauce. This is a favorite Filipino dish. · Beef with bitter melon is one of the most common Chinese bitter melon recipes out there. Goya, or bitter melon, is also a vegetable that represents summer.

To begin with this particular recipe, we must prepare a few components. You can have tempura with summer vegetables and meat-stuffed bitter melon using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon:
  1. Make ready 1/2 Bitter Melon
  2. Take 100 grams ★ Ground pork
  3. Make ready 1 ★ Grated ginger
  4. Prepare 1 dash ★ Salt
  5. Prepare 8 leaves Shiso leaves
  6. Prepare 1/6 Kabocha squash
  7. Make ready 3 Asparagus
  8. Get 2 small Eggplants
  9. Get 1 ☆ Sugar
  10. Take 200 ml ☆ Cake flour
  11. Take 200 ml ☆ Ice cold water
  12. Make ready 1 ☆ Egg
  13. Prepare 1 Oil
  14. Get 1 Grated daikon radish
  15. Prepare 1 Mentsuyu

Fry the eggplant: Trim the ends and caps. Halve the eggplants lengthwise and place cut-side down on a. Dip bitter gourd into tempura batter, and fry. Once fried, serve alongside some salt or black pepper.

Instructions to make Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon:
  1. Slice the bitter melon into 1 cm rounds. Knead the ★ ground pork with the grated ginger and salt. Pack it inside the bitter melon.
  2. Slice the asparagus into 5 cm long pieces, and the kabocha squash into 5 mm thick slices.
  3. Shred the shimeji mushrooms into small clumps. Slice the eggplants in half, then score a vertical line.
  4. Mix the cake flour, egg, ice cold water and 1 teaspoon sugar into a bowl. Heat the oil for deep-frying. Dredge the bitter melon and deep-fry in order.
  5. Only dredge one side for the shiso. Dredge the bottom half of the eggplants to fry.
  6. For the rest of the vegetables, dredge the whole thing to deep-fry.
  7. Dish it up. Serve with grated daikon radish, grated ginger and tentsuyu dipping sauce.
  8. Fluffy Bitter Melon and Egg. - - https://cookpad.com/us/recipes/155688-fluffy-stir-fried-bitter-melon-and-eggs

I was a bit skeptical, but when I heard some people say "I don't like bitter melon, but I like it when it's tempura," I got encouraged. I wonder if tempura makes bitter melon easier to eat, or it is me that is getting used to bitter melon. I simply enjoyed it with Kosher salt. I also really liked the combination of bitter melon and tofu. Now I used up all the bitter melon I bought.

So that is going to wrap it up with this special food tempura with summer vegetables and meat-stuffed bitter melon recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!