Cebu's Vegetable Tempura (Quick and Easy)

Hola! Kumusta? How have you been friends? I hope everything is great and you are all safe and healthy. Magandang buhay!!! Greetings from the Philippines! 🇵🇭

For today, I will be sharing one of my family's favorite recipe: Vegetable Tempura.

There are many ways to enjoy vegetables. They are either stewed, roasted, sautéed, blanched, used in salads and some are even eaten raw. People often enjoy eating vegetables for their variety in terms of color, taste, texture and health benefits.

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But to a particular age group, eating vegetables is a real struggle. Children are often subject to whining while eating their most dreaded veggies. Parents really have to impose on their kids and choose the best, healthy foods for them. But kids are kids. They are not really easily fooled with colors and shapes that these vegetables are trying to sell. But kids love to eat fried foods! Just anything fried! Feed them fried hotdogs, fried ham, fried rice, fried chicken, fried eggs. Fry anything and they're good.

Now here's a way to lure them into eating vegetables: Vegetable Tempura. For this recipe, you can use any vegetables inside your fridge- carrots, broccoli, squash, bell pepper, beans, onions, mushrooms and even leafy greens!

Here are the ingredients I used for this recipe:

2 pieces medium-sized eggplant
2 pieces medium-sized potatoes
12 pieces okra or ladies' fingers
Salt and pepper to taste (you can also use paprika for added spiciness)
2 egg yolks
2-3 cups cold water
2 cups sifted flour
Oil for frying
Chopped bell pepper and 2 stalks of spring onions for garnish
Mayonnaise or your favorite dip or sauce

Let's get cooking!!!

Step 1: Choose your vegetables. I chose three of my favorite vegetables- eggplant, potato and okra or ladies' fingers. Wash and drain in a colander.

Step 2: Slice your vegetables in rondelle, bias or in wedges at least a quarter inch thick.

Step 3: In a bowl, season your vegetables. You can use salt, pepper or paprika. If you are cooking for the kids, just not too much of the spice; but if it's for the big kids, you are your chef!

Step 4: In another bowl, whisk together 2 egg yolks and 2-3 cups of cold water. Add 2 cups sifted flour. You can also add some salt or pepper to your batter.

Step 7: Drain excess oil in paper towels. Serve with your favorite dip or sauce.

COOK SMART. Vegetables, like pasta should be cooked al dente. That is, firm to the bite. Vegetables when mushy, not only lose their nutrients and texture but also their visual appeal. Take note: The eyes eat first!

I would like to say thank you, most especially to to our dear curators and to you, my fellow Steemians for always supporting ang encouraging food enthusiasts like me to write better and share more of my culinary adventures. Thank you so much 🧡🧡🧡
@steemit-turkiye
Your Filipina foodie,
Rose