週末廚房五 – 天婦羅蕎麥面 Cold Soba with Tempura

休灶了兩個星期,週末廚房又開爐咯!

 

 
週末廚房開爐以來,好像一直都在走西式路線;

這次就讓我們換換口味,來份日式的天婦羅蕎麥面好了。

心想天婦羅粉應該有現成的,用水調成麵糊后,沾了放下去熱油里炸,

然後蕎麥面嘛用水燙一燙,應該不是很難吧?(才怪!)

 

 

 

 

 

 
記得前天馬少在寫要用的食材單子時,我對他說 :

“We need to buy some tempura flour.”

“No need, just use normal flour with ice.”

“真的嗎?不要騙我咧!”

“真的啦!”

既然馬少那麼有信心,我就姑且聽他的好了。

其實聽他說的那麼容易,心理就已經有種不祥的預感。。。。。。。

 

 

 

 
天婦羅面糊做法:

1.  把雞蛋打在加入冰塊冰水碗裡頭,打散后加入篩過的麵粉

天婦羅醬汁做法:

1. 將味醂(Mirin),醬油,鰹魚粉(dashi)和糖混合后煮滾

蕎麥面的醬汁做法:

1. 將味醂(Mirin),醬油,鰹魚粉(dashi)和和混合后煮滾

2. 讓醬汁冷卻后,放入冰廚待用

 

 
後記:

這次的週末廚房失敗啦!!! 怎麼說呢?

其實醬汁的味道不錯,而蕎麥面沾著冷冷的醬汁、wasabi和姜蓉一起吃也很清新可口。

問題就出在那天婦羅;那炸出來的天婦羅不夠香脆。

檢討了一番后,我們覺得問題應該是出在油溫。

食材和油溫的溫度差是天婦羅的關鍵,

沾了面糊的食材溫度要夠低,而清油的溫度要夠高(約170度左右),

這樣炸出來的天婦羅才會香脆可口。

我們把食材放下鍋炸的時后,沒有注意油的溫度,所以失敗啦。

沒關係,下次再來好了。

記得在購買食材的時候,我原本還想買些大蝦回來做天婦羅,

還好馬少阻止了我,不然就白白浪費了那些大蝦了。

 

 

21 Comments Add yours

  1. bertyuanlim says:

    真羡慕有两个人一起弄早餐,我个人只是水煮鸡蛋和三文治而已 😀

    1. ckiong says:

      那快點找個一起做早餐的伴吧!呵呵

  2. Baby Sumo says:

    Hehe dont look like fail also… looks good to me. But never mind, practice more then will be perfect!

    1. ckiong says:

      Haha, it’s fail because the tempura was not crispy enough. We think because of the temperature was not high enough. 😛

  3. Looi Fang says:

    Hehe, did you just fry two slides of pumpkin out of the whole biji? I bet this time Kenny would say he was not the lead of this project that’s why it failed 😛

    1. ckiong says:

      Hahaha, no lah, we fried quite a lot, but in the plate I put two slices only.
      He’s still the lead, I was just a helper cum photographer! Hehehehe

  4. eh, looks good what. restaurant version also doesn’t look as nice as your version! these weekend kitchen posts are fun! soon i must start taking cooking classes from you 😀

    1. ckiong says:

      Tempura was not crispy enough, so it’s fail… 😛
      Weekend kitchen is fun, but can be tired too, especially need to clean after that. hahaha.

  5. Kelly says:

    Tempura is not easy to get right. It’s advisable to leave the batter sort of half mixed so you get little lumps in there and make sure the water is super cold for extra crisp. And you are probably right about the oil temp. Pictures look really good though as usual.

    1. ckiong says:

      Thanks for the tips! Now we know tempura is not easy, haha.
      I think we better stick with something easier first. 😛

  6. 鲸鱼蓝蓝蓝 says:

    可是看起来还是很可口的样子啊:)
    不要紧
    在多加油,肯定会更好的
    期待你更多的分享哟:)

    1. ckiong says:

      因為照片看不出那面衣不夠脆,哈哈哈。
      是啊,要多加練習,一步一步來好了,下次做些簡單的。 😛

  7. Choi Yen says:

    原来天妇罗那么难成功的哦,我以为只是炸东西罢了 😛

    1. ckiong says:

      是啊,不過另一方面是我們的天份不夠啦,呵呵。

  8. cquek says:

    Oh my word I love this type of food..I mean love it especially the pumpkin!!!

    1. ckiong says:

      We love to eat tempura too, but not good in cooking it, haha.

  9. 十六 says:

    我之前有試過自己煮蕎麥麵
    後來還是覺得到餐廳吃或到便利商店買現成比較好

    1. ckiong says:

      蕎麥面還好,那天婦羅就真的難倒了我們,要多加練習才行。 😛

  10. Ken says:

    照片真的拍的很好!我喜欢荞麦面,尤其是大热天吃着冷的,特别舒服~

    1. ckiong says:

      謝謝Ken的留言!是啊大熱天里來一碗,真的很開胃有舒服。 😀

  11. Winnie Chan says:

    Hello, I can’t read Chinese. Do you mind translating your recipe to English for me?
    Thank you.

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