Wednesday - October 18, 2006
This week on Sam Choy’s Kitchen, an episode that originally aired in July 2002, we tour the Sumida watercress farm in Aiea and share Grandma Sumida’s Watercress Tempura recipe.
GRANDMA SUMIDA’S WATERCRESS TEMPURA
* 1 egg
* 1/2 cup cornstarch, less one T
* 1/2 cup flour, plus one T flour
* 1 teaspoon salt
* 1 bunch Sumida watercress
Beat egg thoroughly with a fork. Pour egg into a measuring cup and add enough water to measure a total of three-quarters of a cup. In a bowl, combine dry ingredients and mix well. Pour egg mixture into dry ingredients and mix well by folding. Do not beat: The little lumps do not matter.
For best results, chill the batter in the refrigerator for at least one hour before using. Wash watercress, drain and cut into one-inch pieces. Put watercress into batter and mix well. Drop the mixture by tablespoons and fry in very hot, deep oil until golden brown and crunchy.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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