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Easiest Way to Cook Tasty Moqueca de peixe paulistana. (Sao Paulo Fish stew)

Moqueca de peixe paulistana. (Sao Paulo Fish stew) . You can cook Moqueca de peixe paulistana. (Sao Paulo Fish stew) using 12 ingredients and 5 steps. Here is how you achieve it. Ingredients of Moqueca de peixe paulistana. (Sao Paulo Fish stew) Prepare 2 TBSP of vegetable oil. You need 600 g of white fish (cod or haddock). It's 1 of large onion sliced. It's 3 of garlic cloves squashed. Prepare 1/2 TSP of cayenne pepper. You need 1 of red pepper sliced. Prepare 2 of large tomatoes sliced. Prepare 1 TSP of smoked paprika. Prepare to taste of Salt. Prepare 1 can of coconut milk. It's 200 g of cooked frozen sea food (prawns, mussels and squids). It's handful of fresh coriander chopped. Moqueca de peixe paulistana. (Sao Paulo Fish stew) instructions In a pan, add the vegetable oil and make a bed with the onions, garlic and sprinkle the smoked paprika on top.
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Recipe: Tasty Home-Style Tempura

Home-Style Tempura.

Home-Style Tempura You can have Home-Style Tempura using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Home-Style Tempura

  1. You need of Tempura Batter *See my 'Tempura Batter' recipe.
  2. It's of Oil.
  3. You need of <Ingredients Suggestions>.
  4. It's of Sweet Potato, Beans, Pumpkin, Potato,.
  5. It's of Capsicum, Eggplant, Asparagus, Carrot,.
  6. It's of Cauliflower, Broccoli, Onion, Parsley,.
  7. Prepare of Prawns, Fish, Squid, Chikuwa (Fish Sausage),.
  8. It's of Shiitake, Mushrooms, Lotus Root, etc.

Home-Style Tempura step by step

  1. Heat oil to 170°C to 180°C. The right temperature can be tested by dropping a little bit of batter into the oil. If the batter sinks a little into the oil, then comes back the surface, the temperature is right for frying. *See my 'Tempura Batter' recipe https://cookpad.com/uk/recipes/1471911-tempura-batter.
  2. Dip the pieces into Tempura Batter and slide them into the oil. Do not fry too many at once..
  3. When the pieces are small such as beans, carrot or onion, fry the pieces in small bunches..
  4. Turn them over a few times. When they are cooked and the batter is light golden and crispy, take them out and lay them on a rack to drain the oil..
  5. Place a sheet of paper on a plate and arrange the Tempura so it presents well. The paper helps soak up any excess oil and makes the dish look nice..
  6. Serve with Tentsuyu (dipping sauce). *It is often served with grated Daikon radish and grated Ginger to add extra flavour to the Tentsuyu dipping sauce. Sometimes Tempura are served with salt. My grandfather used to love sweet potato Tempura with BBQ sauce….
  7. Find my Tentsuyu (dipping sauce) recipe at http://www.hirokoliston.com/dipping-sauce/.

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