Yasai Tempura (Assorted Vegetable Tempura) from Japan

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Serves: 2

Ingredients 

Vegetables60 gm zucchini, slices40 gm sweet potato, slices40 gm red pumpkin, slices40 gm babycorn, halves20 gm okra, halves80 gm tempura flour

Accompaniment10 gm grated radish10 gm grated gingerA pinch of salt

Method Coat the vegetables with Tempura Flour. Prepare Tempura Batter using the Tempura Flour. Set the temperature of the oil to 170 degrees. Dip the vegetables into the tempura batter and lower it into the oil. Fry till crisp. Serve with Tempura sauce and the accompaniments.

Colada Morada from Ecuador

Ingredients1 cup purple or black corn flour14 oz naranjilla or lulo pulp (thawed, if frozen)2 cups blackberries (frozen or fresh)2 cups blueberries (frozen or fresh)2 cups strawberries, sliced1 pineapple, peels and core + 2 cups finely diced5-6 cinnamon sticks4-5 whole cloves4-5 all spice berries12-14 oz panela or brown sugarA few lemon verbena leaves, fresh or dryA few lemongrass leaves, fresh or dry2 pieces orange peel8 + 4 cups water

MethodPlace the pineapple skins and core, cinnamon, spices and panela or brown sugar in a large pot with 8 cups of water. Boil for about 20-25 minutes. Add the lemon verbena, lemongrass, and orange peel. Reduce heat and simmer for 10 minutes. Remove and strain. In a separate pot, add 4 cups of water with the blueberries and blackberries, boil for about 20 minutes. Remove from heat, let cool down until safe to handle, blend and strain. Then mix the cup of the purple corn flour with 1 cup of the spiced pineapple liquid until well diluted. Add the strained berry mix, the naranjilla juice, the spiced pineapple liquid and the diluted purple flour mix to a large pot. Cook over medium heat, stir constantly to keep it from sticking and bring to a boil.  Add the pineapple chunks and reduce to simmer for about 10 minutes. Remove from the heat, add the strawberry slices on top. It tastes better if it is prepared a day in advance and is usually served warm, but tastes just as good when served cold. 

Som Tam (Green Papaya Salad) from Thailand

Recipe by Seefah KetchaiyoIngredients1 medium dark green papaya4 garlic cloves6 green Thai chillies (Phrik Khi Nu)2 cherry tomatoes, cut into wedges1/2 cup green beans, chopped into 1/2 in. (1 cm) pieces2 tbsp light soya sauce1/2 tbsp palm sugar1/4 cup (2 fl.oz/60 ml) lime or tamarind juiceChopped peanuts

MethodPeel the papaya and rinse under running water. Roughly grate the papaya flesh or cut it into shreds. Remove the seeds. Set aside.

Using a pestle and mortar, blend the chillies and garlic together. Add the long beans, palm sugar, light soya sauce and lemon juice. Add green papaya and cherry tomatoes. Gently pound with other ingredients. Add the chopped peanuts. 

Tip: Serve cold accompanied by sticky rice. 

Gluten-Free Corn Fritters from New Zealand 

Recipe by Annabel Langbein 

Prep time:10 mins

Cook time: 20 mins

Serves: 6 as a starter or 12 as finger food

3 cups fresh, canned or defrosted corn kernels2 eggs1 spring onion greens, finely choppedA pinch of chilli flakes1⁄2 tsp curry powder1⁄2 tsp baking soda1⁄2 cup rice flourSalt and a little ground black pepperA little neutral oil, to fry1 recipe Avocado Salsa, to serve (optional)

If the corn is raw, cook in boiling water, stand for 3 minutes then drain. Place half the corn in a food processor with eggs and spring onion and blend to a smooth puree. Add chilli, curry, soda, rice flour, salt and pepper and pulse to form a thickish batter. Stir in reserved corn. Heat a little oil in a heavy frying pan and cook in batches over medium heat, allowing one heaped tablespoon per canape-sized fritter and three per larger fritter. Cook until golden brown and cooked well (2-3 minutes each side), adding oil between batches as needed. They can be made in advance, chilled for up to 4 hours and reheated for 5 minutes in an 180°C oven. If desired, serve with Avocado Salsa.

 Cook small fritters as a party finger food, or larger ones for a simple brunch or lunch.

Cordinated by Pooja Bhula, Avril-Ann Braganza and Averil Nunes