Recipes by their Ingredients

cornstarch

  • Eggplant Tempura

    Eggplant Tempura
    Eggplant Tempura
    (Serves 2)

    ½ cup of Flour
    4 tblsp of Cornstarch
    1 cup of Ice water
    4-6 Mini Eggplants
    6 cups of vegetable oil (or canola oil or corn oil)

    NOTES: If you stick to a 3:1 ratio of flour and cornstarch, you can make what you need. You can also substitute seltzer water for the ice water as long as its ice cold!

    Mix the flour and cornstarch together in a small bowl. Set aside.

    Get a cup and fill it 1/3 up with ice, add water (or seltzer) until it's full and set it aside in the freezer.

    Cut off the stem side of the mini eggplants, about a 1/4 to 1/2 inch. Discard.

    With the eggplant's cut top facing the top, make a cut starting on the right, ¼ inch in, cut through the eggplant, leaving a 1/3 inch not cut near the top so that the little "wing" you just made is attached at the top. Then keep this up until you reach the other side. Now place your palm over the eggplant and press down, lightly at first, so that the "wings" of the eggplant "fan" out and spread out. Make sure the "wings" don't break off if you need to press harder to get them to fan out. Thinner "wings" are better but don't get them too thin or they'll over cook while the top under cooks. Repeat for the other mini eggplants.

    Get your oil hot in a medium sauce pan or appropriate pot and heat until 350-365 °F This oil should never get to a smoking stage. If you don't have a thermometer, please test some drops of the tempura batter and watch to see how fast they turn golden. If they are golden before 3 minutes probably too hot. (Because the eggplants will take 2-4 minutes depending on thickness)

    Once the oil is to temperature, get out your ice water or seltzer and mix into the flour cornstarch mix. You may need to strain the ice from falling in, also drizzling the water in will allow you to determine the exact amount of water you need. This batter will be thinner then pancake batter, closer to crepe batter. Add the water until appropriately thinned and immediately dip in your eggplants, coat wel, tap once on the side of the bowl to shake excess off and drop in hot oil, away from you so oil doesn't splash. Repeat until pan is full, you may need to do this in a few batches depending on the pan. Always be sure the temperature of the oil is back to 350-365 °F before your next batch.

    When golden all over, remove from oil and place on paper towels to absorb excess oil. Serve right away with a dash of kosher salt or any flaky salt.

     

  • Eggplant Yum Yum

    Eggplant Yum Yum

    Eggplant Yum Yum


    (Serves 4)

    3 Japanese or Chinese Eggplant (Long and thin variety)
    2-3 tblsp Peanut Oil or Vegetable Oil
    4 tblsp Rice Wine Vinegar
    1½ tblsp Soy Sauce
    1 tsp Sesame Oil
    1 tblsp Sugar
    1 tsp Corn Starch
    1 tsp Red Pepper Flakes

    1 dozen basil leaves, fresh & whole (optional)

    NOTES: Imagine the possibilities; vegetable medley yum yum! I also like to toss in whole basil leave at the sauce tightening stage!

    Mix the rice wine vinegar, soy sauce, sesame oil, sugar, corn starch and red pepper flakes together well then set aside.

    Cut the ends off the eggplants and discard. Split the eggplants in half length-wise and then cut 1¼ inch segments.

    Heat up a large skillet with the 3 tblsp Peanut Oil on medium heat. Once hot add the eggplant and toss immediately until you've given the eggplant alight coat of oil, now fry and every 3 or 4 minutes turn the eggplants. After 12-15 minutes they should be cooked but not mushy.

    Add the sauce on top of the eggplant and toss around for a minute, the sauce will tighten up and now its done!

    Add on top of your favorite cooked rice, yum yum!