Daring The February 2011 Cooks' challenge was hosted by Lisa of Blueberry Girl . She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com.
Ingredientes :
300 grs de Noodles
½ Cebolla
1 Pimiento Rojo
1 Pimiento Verde
2 Zanahorias
300 grs de Espárragos Green
300 grams of mushrooms
3 tablespoons soy sauce
2 tablespoons rice vinegar
½ teaspoon mustard powder
1 tablespoon sesame oil
1 tablespoon olive oil Salt
Black Pepper
½ kg of anchovies
2 glasses of wine vinegar
1 cup Water Salt
5 / 6 cloves garlic
2 bay leaves 3 tablespoons
Oregano
2 / 3 tablespoons sweet paprika
Tempura Flour Oil
Oliva
Preparation:
first thing we do, the day before, is to put the marinated anchovies.
Thoroughly clean the anchovies, I removed the head and guts. Wash them well and using the thumb are deprived of the spine and open down the middle, trying not to separate the two backs.
In a bowl mix the remaining ingredients with the crushed garlic and stir well. Enter the anchovies well ordered, skin side down and carefully so that all are well coated.
are kept tightly covered in refrigerator for 24 hours. If you are going to have less time reducing the amount of water.
The next day, when we go to make the dish, start preparing the vegetables. Good clean green asparagus by cutting off the stem and peel harder carrots, to cut into sticks. Sauté in a pan with a bit of both vegetable oil, until tender, without becoming soft.
first prepare the vegetables for the vinaigrette. Cut the onion in brunoise. We take two studs and a few sticks of carrot and cut into small pieces also. Cut a piece of red pepper and a green chop it very small also. Do the same with some mushrooms.
Mix all these vegetables and seasoned with soy sauce, rice vinegar, mustard, oil, salt and black pepper. Reserve.
prepare the rest of the vegetables to make tempura. Cut the peppers into chunks and sliced \u200b\u200bmushrooms. We take the anchovies from the marinade and drain well.
prepare the noodles, putting water on the fire in a saucepan. When a boil add the noodles bit by bit and stir to separate. When the water boils again add a cup of cold water. We repeat this operation twice. When it starts to boil for the fourth time, check the doneness of the pasta. We should not pass because it would very sticky. It must be tender but firm.
Drain the noodles and went through the cold water tap, so we cut the cooking and remove the starch. This is an important part of the preparation of noodles. The cover with a cloth and set aside.
prepare the tempura mix with flour, water and salt until a thick paste, covering the pieces of vegetables and fish. Put plenty of oil in a pan and let the pieces overflowing with vegetables and frying them until golden brown. We'll taking a paper towel, to remove excess fat.
When we finish with the vegetables, do the same with the anchovies. Every few frying and drain well.
Serve the noodles together with the vinaigrette and tempura around.
The challenge for this month's Daring Cooks, organized by Lisa in "Girl Bluberry " was to prepare a salad with Tempura Soba. Soba noodles are one (Japanese pasta) made from buckwheat, which I replaced with a normal noodles. When I saw the challenge food was Japanese, not really excited me, you know I do not like that kind of cooking, but I thought I would try to adapt the recipes to my taste.
That way, I made a recipe with Japanese ingredients, but a little mediterranean my way. Noodle salad, no secrets, just a vinaigrette flavored with Asian products.
The tempura is another story, because as you all know it originated in the English and Portuguese missionaries who came to the lands of Asia and established there, that way of cooking so typical of the Iberian Peninsula the batter. Therefore, we make it a very simple tempura is expecting even more prepared meals, such as tempura flour Santa Rita, they simply have to mix with water.
Therefore, in addition to vegetable batter, I used to teach these anchovies to marinate, so typical of Malaga with the only difference being that instead simply flour batter for frying, the batter I tempura. They are delicious and not easy to find at restaurants. Dogfish is easily prepared with the same marinade, but no anchovies.
recipe I have to thank Carmen Rosa de " My kitchen, which has been the one that taught me to them. She, in her blog, is the person most recipes Malaga has published an encyclopedia, in addition to cooking, put them in place of geography and history. Thank you Carmen for all your work.
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