38 - Wednesday, June 6, 1990 - North Shore News

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Tempura always a crowd-pleaser

From page 37
garnishes.

Japanese food is unique in that
every dish is set out like a picture,
a veat for the eye as well as the
appetite.

I found a few carrots still edible
in my fridge and set about trying
to duplicate some of the exotic
shapes they present so well.

Besides, carrots are relatively in-
expensive and my mistakes are
welcomed by my daughter’s
horses.

EASY CARROT GARNISHES
— Square off a carrot by cutting
the rounded sides off. Cut the re-
maining square block into five-
inch lengthwise strips, thin enough
to almost read the paper through
them. Soak in warm salt water un-
til pliable. Bend into a simple knot
— just like the first step in tying a
shoelace. Wrap in plastic wrap and
chill.

— Peel a carrot. Discard (horse
chow) the thick end and the tiny
end. Short on horses? Save for
soup. Cut a pattern by notching
the outside, the full length of the

remaining carrot. 1 started with
simple triangle cuts, all the way
around. Slice thinly and chill in ice
water.

— This takes more time but the lit-
tle flowers are attractive. Peel and
slice a big carrot into thin rings.
With a sharp knife, cut uny petals
from the outside edge — about
“% . ,
thick — right to the edge of the
yellow core. Soak in warm salt
water until the petals curl. Drain
and chill.

English cucumbers make fine
garnishes. One simple one that P’ve
been making for years: Draw the
tines of a fork sharply into the skin
of a cucumber, end to end, all the
way around. Slice thinly.

Another is more a boat than a
garnish — cut the unpeeled cu-
cumber into two-inch lengths.
Hollow out the center, leaving a
bottom shel! — like a little bucket.
Fill with shrimp or chicken salad,
top with a whole shrimp, a slice of
egg or sliced olives, overlapped like
a flower. Tuck a sprig of parsley
under the garnish. Not Japanese —

1 didn’t see much that resembled
mayonnaise — but pretty.

ae

I'll get back to you with more
Japanese recipes as [| try them.

One surprise for us is that tem-
pura — a dish that all of us take
for granted (Deep fried vegetables,
meat — prawns, mostly, dipped in
a light batter) is terribly expensive
in Tokyo. It’s considered a Juxury
food,

Fve been making tempura for
years, using a thin, corn starch
batter over mushrooms, parboiled
carrot bits, broccoli, cauliflower,
zucchini and celery. It was a treat
that I used to make when 1
prepared homemade fish and chips
— a good way to get kids to eat
veggies. Besides, if the oil is al-
ready hot, why not?

Using the same batter, I'd make
dessert by dipping %’’ chunks of
banana and frying them. Delicious
with vanilla ice cream.

T'tl dig out my tempura batter
recipe but meanwhile, look for
some of the packaged mixes.

Maybe you don’t need

another low calorie diet. Maybe
what you need is a FASTER METABOLISM.

CATHI GRAHAM LOST 180 LBS.

Cathi Graham at 316 Ibs.

“| was living proof diets didn’t work. Every
diet [ went on, I just got bigger. So I decided
to stop dieting and make a ... fresh start.
Seven years ago I| lost 180 Ibs.
FOREVER!!!

Cathi Graham, Facilitator

(Scaaty jie Tp
LDA
Zone

Sheu t

PERSONALIZED WEIGHT
MANAGEMENT PROGRAM

RS

Freedom
from
Dieting!

PROVEN METHODS TO RAISE METABOLISM

ae

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