I've perfected my tempura batter!

I was happy with tonight's dinner. As is customary in our house when my husband is off from work we get to have dinner together. One of the few times these past few weeks actually. So I made tempura, beef and mushrooms and for dessert, strawberry crumble.

I have been trying out different tempura batter recipes eversince I got started in the greenhouse and tonight I think I've got it. My tempura turned out white, crispy and light. Hooray!!! It was so simple. No sparkling water, ice cubes, yeast, beer or whatnot. Just an egg, some flour and water.

Tempura Batter

1 egg (chilled)

1 cup flour

1 cup ice water

Mix the egg and water. Add the flour and mix until the flour is just incorporated. No need to take out the lumps. Keep the batter chilled.

A meal fit for...Part 3

This was my favorite part of the meal. My mother in law's famous Stewed pork belly with ginger and soysauce. It reminds me of my grandmother's stewed pork.

Cut the pork belly into large cubes.

Fry in oil until brown. Add the peeled ginger.

Add the soysauce and cover with water.

Simmer until the water evaporates and the pork is cooked.

Eat with steamed rice. Yum...

We also had soup made from the broth left from the steamed chicken.

Wash then soak the dried chinese mushrooms in water for at least 2 hours. My mom leaves it overnight.

Soak the dried fungus (it sounds yucky but tastes great as with all chinese food) for 2 hours.

Add the mushrooms and fungus in the broth and simmer until cooked.