Healing Sangkap: VST and company (Vine Spinach Tempura accompanied with homemade light fruity yogurt dip)
Season 15, DERMOID CYST
Posted January 13, 2020 by admin
Ingredients:
- 1/2 cup cornstarch
- 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp HG Seaweed Salt
- 1 cup ice cold water
- 1 bunch alugbati leaves
- 1/3 cup fresh basil leaves
- Vegetable oil for frying
Dip:
- 1/2 cup Greek yogurt
- 1/4 cup ripe mango (mashed)
- 1/4 cup ripe avocado (mashed)
Procedure:
- 1. Make the tempura batter: combine cornstarch, baking powder, flour, seaweed salt and pepper. Then add in the cold water. Mix well.
- 2. Pre-heat vegetable oil for frying.
- 3. Dredge alugbati leaves in tempura batter and deep fry until golden.
- 4. Drain excess oil in paper towels.
- 5. Make the dip by combining all its ingredients. Season with a little seaweed salt and pepper.
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