I like making tempura using the flour-egg-panko coating — dredge in flour, dip in egg, roll in panko then fry. Sam prefers the camaron rebosado way — dip in seasoned starch mixed with iced water then fry. It’s simpler and there are less bowls to wash. She’s like that. She doesn’t like complicating things. So, when we go to the grocery, she keeps her eyes open for anything that can make her life less complicated.
When Sam saw a box of tempura batter mix and wanted to buy it, I wondered what for. It’s just starch, really, and we always have starch in the kitchen. Then, I realized how she always has to ask which jar has the starch, where the flour is, etcetera, because most of the jars in the kitchen are not labeled. I’m disorganized like that but I know exactly what each jar contains. Of course, it’s confusing for everyone else. The jars of powdered sugar and starch look exactly the same, powdered sugar and starch look alike, so… you get the picture. I understood the attraction of the box of tempura batter mix for Sam.
So, we bought the box of tempura batter mix. The thing is, Sam did not use it to make tempura. She used half of the contents of the box to make onion rings once then forgot all about the rest. And the box lay forgotten inside some cabinet. Until a couple of days ago when I unearthed it. I checked the content, it still looked okay so I used it. … Continue reading »