BBQ Gathering: Vegetables, Fruits, and Others Compilation (with different varieties of flavors)

Since we've shifted into our own home where we can book BBQ pit. It's time for us to compile our list of exploration and share them with our readers.

Camembert Cheese on Cracker - Appitizer Dish
Preparation Size: Slice into portions sufficient for your cracker size.
Season: Honey

Banana - Dessert
Preparation Size: With the skin on, cut the banana in half.
Season: Brown Sugar

Peach - Side Dish
Preparation Size: Half and remove seed. Smaller size might cause grilling difficulties.
Season: Glaze skin with Butter. Glaze meat with BBQ Hickory Sauce.

Asparagus - Side Dish
Preparation Size: Bend close to the end (move upwards if needed) until it snaps and throw the woody end.
Season: Olive Oil, Salt, Black Pepper, White Pepper.

Corn - Side Dish
Preparation Size: Cut into bite size height for easy consumption.
Season Type 1: Butter, Salt.
Season Type 2: Butter, Salt, Honey.
Capsicum
Preparation Size: Cut into bite size for easy consumption.
Season Type 1: Butter, Salt.
Season Type 2: Butter, Salt, Honey.
Yellow Zucchini
Preparation Size: Slice 0.5cm thick and 2 inches long for easy consumption.
Season Type 1: Butter, Salt.
Season Type 2: Butter, Salt, Honey.

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Japanese Tempura Corn Recipe

It's been a while since I cook up a Japanese meal at home. Eaten this Japanese Tempura Corn at one of the restaurant which cost us around $7 for an appetizer serving of less then 1 corn. Been telling myself to try to replicate the dish as my Japanese meal side dish. Here it is! Our successful Japanese Tempura Corn here to share with all our friends & followers.

Click here to check out our Japanese Meal compilation.


Serving for 3 to 4

Tempura Corn Ingredients
105g All Purpose Flour
35g Cornstarch
0.25 teaspoon Baking Soda
1 Egg
250ml Ice Water
2 Raw Corn (remove the Kernels from the cob)
Vegetable Oil (enough to submerge for deep frying)

1. In large bowl, whisk together flour, cornstarch, baking soda, egg and 125ml Ice Water.
2. Whisk in remaining water, 1/4 cup (60 mL) at a time, to make thin batter.
3. Stir in corn. Place bowl in second bowl filled with more ice water. Keeping it cold in an ice bath is important because it helps make the tempura crispy and light.
4. Pour enough oil into pan, about 1" to 1.5" high; heat until deep-fryer thermometer reads 190°C, or until bubbles form on the chopstick.
5. Gently drop batter 1 tablespoon at a time into hot oil, the batter will sink slightly then rise to surface.
6. Deep-fry until golden brown, about 3 minutes, flip the corn tempura to cook evenly.
7. Drain on paper towel–lined rack.

Dipping Sauce
1 cup Water / Dashi / Kombu Dashi (for vegetarian)
2 tablespoon Soy Sauce
2 tablespoon Mirin
2 tablespoon of grated Radish (Optional)

1. In small saucepan, bring dipping sauce and water to boil and remove from heat.
2. Squeeze out liquid from Grated Radish. Add Grated Radish to the Dipping Sauce. Serve with tempura.

Some Extra Tips Below:
- To remove Kernels from the cob. use your dry thumb push it at one direction. If it's stubborn give it a tug to the left then to the right it'll come off. Reason to keep the Kernel as whole instead of cutting them off the cob is to keep the Tempura Corn juicy after it is deep fried.
- If you have Store Bought Tempura Sauce you may use them instead of making the Dipping Sauce.


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Japanese Crabstick and Corn Salad Recipe

Ingredients
6 Crab Stick
2 Japanese Cucumber
4 tablespoons whole Kernel Corn
2 tablespoon of Tobiko or Ebiko
Japanese Mayonnaise

Step 1 Steam Crab Sticks and shred it into strips.
Step 2 Steam and cool whole Kernel Corn.
Step 3 Remove seeds of Japanese Cucumber, shred and soak it into cold water for 2 mins.
Step 4 Drain Japanese Cucumber and Corn.
Step 5 Place ingredients in individual serving bowl. First Japanese Cucumber. Second Crabsticks, Third Corn then top it with Tobiko/Ebiko.
Step 6 Drizzle Japanese Mayonnaise and serve.


This is a very good Japanese Meal Side dish.

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Stir Fry Exploration ::: French Beans with Baby Corn

Ingredients
300g of French Beans
50g of Baby Corn
5 cloves of diced Garlic
2 tablespoons of Cooking Oil
2 tablespoons of Filtered Water (to create steam to cook bean when covered)
1 tablespoon of Oyster Sauce

1. To prep Wash the French Beans & Baby Corn and and slice them up then set aside.
2. In a pan, heat the oil add in the diced Garlic and stir-fry until very lightly browned.
3. Put in the French Beans and stir-fry until it turn dark green, then add in the Baby Corn & Filtered Water. Keep it cover for the steam to cook, on off open and stir.
4. Add in the Oyster Sauce, stir fry for a while more. The beans should be just a little crispy. Dish it into a plate.

It's ready to be serve!

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~