From: Deborah (Recipes.vegsource.com)
Subject: Fortune tellers and kickapoo
Date: December 8, 2002 at 5:24 pm PST
In Reply to: Fortune cookies and tempura posted by Sarah Torres on December 8, 2002 at 4:56 pm:
Huh? You wanted what? Oh, 'scuse me...
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Fortune Cookies
Ener-G Egg replacer for 1 egg, prepared as per package directions
1/4 cup sugar
1 Tbs water
2 Tbs margarine, melted
1/4 tsp vanilla
1/3 cup flour
Cooking spray
Fortunes
Preheat oven to 350 F.
Spray cookie sheets.
Put egg sub and sugar in a small bowl.
Add water, margarine, and vanilla, and mix.
Stir in flour.
Drop teaspoonfuls onto cookie sheets, leaving space between them.
Swirl the batter around with back of a spoon until cookies
are spread very thin and are almost transparent.
Bake 3 - 5 minutes, until lightly browned on edges.
Remove quickly, and work fast.
Place a fortune in the cookie and fold cookie in half, then in half
again, to shape like a fortune cookie.
Let cool.
Work with 3 or 4 cookies at a time.
Makes about 24.
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Tempura I
Batter:
1 cup flour
1/4 cup cornstarch
1 egg sub (Ener-G), prepared and beaten
1/4 tsp salt
1/2 tsp sugar
1 tsp baking powder
ice water
Oil for deep-frying
Suggested Vegetables:
Japanese eggplant (thinly-sliced)
Zucchini (thinly-sliced)
Cauliflower (small florets)
Broccoli (small florets)
String beans
Mushrooms (sliced, if large)
Onions (cut into rings)
Potatoes (thinly-sliced)
Sweet potatoes (thinly-sliced)
Mix flour, cornstarch, egg sub, salt, sugar, and baking powder.
Add ice water gradually, stirring with a fork,
until mixture is like a thick pancake batter.
Heat oil to 375 F - 400 F.
Dip prepared veggies in batter, coating completely. Shake off excess.
Fry vegs, a few at a time, until light brown and crispy.
Do not crowd pan, or oil temperature will drop.
Drain on paper towels.
Serve with Tempura Sauce.
NOTE:
Test for correct oil temperature:
Drop in 1/4 tsp of batter.
If it sinks to the bottom, oil is not hot enough.
If it turns golden brown in about a minute, oil is just right.
If it burns immediately, oil is too hot.
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Tempura Sauce
1 tsp kelp powder or kombu powder or 1 packet kombu dashi
1 Tbs soy sauce
1/4 cup rice wine
1 Tbs sugar (optiional)
1/4 tsp ginger (optional)
1 cup water
Mix all, and simmer gently for 5 minutes.
Serve warm in small bowls to dip tempura in.
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Tempura II
Batter:
1 cup flour
1/4 cup cornstarch
1/4 tsp salt
1/2 tsp sugar
1 tsp baking powder
Ice water as needed
Oil for deep-frying
Suggested Vegetables:
Japanese eggplant (thinly-sliced)
Zucchini (thinly-sliced)
Cauliflower (small florets)
Broccoli (small florets)
String beans
Mushrooms (sliced, if large)
Onions (cut into rings)
Potatoes (thinly-sliced)
Sweet potatoes (thinly-sliced)
Mix flour, cornstarch, salt, sugar, and baking powder.
Add ice water gradually, stirring with a fork,
until mixture is like a thick pancake batter.
Heat oil for frying to 375 F - 400 F.
Dip prepared veggies in batter, coating completely. Shake off excess.
Fry vegs, a few at a time, until light brown and crispy.
Do not crowd pan, or oil temperature will drop.
Drain on paper towels.
Serve with Tempura Sauce.
