Centerpieces With Lanterns

The Cooks Daring February 2011: Noodles and Tempura feet

Daring The February 2011 Cooks' challenge WAS hosted by Lisa of Blueberry Girl. She Challenged Cooks Daring to make hiyashi Soba and Tempura. She has Various sources Including japanesefood.about.com challenge for her, pinkbites.com, and itsybitsyfoodies.com

this month's challenge of the Daring Cooks was twofold: first we had to prepare noodle salad, but a special type , soba noodles. The difference with normal is that they are made with buckwheat. Had to be prepared as a cold salad but I did not feel like much, perhaps because it still cold, so I opted for a more classic and cook the noodles cooked (normal, I will not say that I found the soba is that not even sought) in the wok in which it already had onions and peppers of various colors, all coarsely chopped and seasoned with lots of sweet soy sauce from Indonesia, who whistles like a good greedy I am.

So rather than give you a recipe I simply show you the photos. If you are curious to read the complete preparation, or even make your own pasta and sauces, you can consult here.

The second part of the challenge was the tempura. I made it with whom it is my usual recipe, in which I substitute half the water icy cold beer and add paprika, which gives a color and exceptional flavor.

Ingredients:

6 tablespoons of flour (more if special tempura)

2-3 teaspoons of tea smoked paprika, according to your taste. The brave can also use the hot variety.
75-100 ml of beer (depending on your taste, that is, if you like tempura more thick or thin. This time I have become very thin because I was interested that vegetables do not lose their shape)

75 ml of ice water

Preparation:

For the tempura is properly crisp the trick is to use water (and beer in my case) very cold, and put the bowl in which we are mixing into another larger bowl filled with ice keep warm. In winter may seem an exaggeration but in summer I would say is essential, at least for me it does in my kitchen because there is no air conditioning.

And not much more, quickly mix the ingredients until no lumps, then fry in hot oil and serve immediately so do not miss the tempura crunch that point that makes it so special .