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A light batter is made of iced water, eggs, [2] and soft wheat flour (cake, [3] pastry [4] or all-purpose flour [2] ). Sometimes baking soda [5] or baking powder is added to make the fritter light. [5] Using sparkling water in place of plain water [6] has a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks ...
Kakiage. Kakiage or kaki-age (かき揚げ, 掻き揚げ or かきあげ), a Japanese dish, is a type of tempura. It is made by batter -dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). Kakiage may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients.
Burritos are filled with savory ingredients, most often a meat such as beef, chicken, or pork, and often include other ingredients, such as rice, cooked beans (either whole or refried), vegetables, such as lettuce and tomatoes, cheese, and condiments such as salsa, pico de gallo, guacamole, or crema.
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Also known as kering tempe (lit: 'dry tempeh'), or sambal goreng tempe if mixed with plenty of hot and spicy sambal chili pepper sauce. It is a crispy, sweet and spicy, fried tempeh. [53] The raw tempeh is cut into small sticks and thoroughly deep-fried until no longer moist, and then mixed with palm sugar, chili pepper or other spices, or with ...
George Washington never did cut down the cherry tree, despite the famous story to the contrary, but he did pack away quite a few bottles of the fruit at his Mount Vernon home. Dozens of bottles of ...
Chicken katsu. Chicken katsu (chicken cutlet ( Japanese: チキンカツ, Hepburn: chikinkatsu) ), also known as panko chicken or tori katsu ( torikatsu (鶏カツ)) is a Japanese dish of fried chicken made with panko bread crumbs. It is related to tonkatsu, fried pork cutlets. The dish has spread internationally and has become a common dish ...
Chimichurri ( Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentinian cuisine but also used in Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. [1] The sauce comes in green ( chimichurri verde ...