Thursday, June 24, 2010

Butter Lettuce Kabocha Blossom Red Onion Vineg

Isn't this beautiful to look at and tasty as well? Yes, this is one of my favourite salad I ever made. Light and very gourmet. I have Kabocha squash blossoms in my backyard, making it into tempura. So so good with butter lettuce, crispy sage, fresh bing cherries, cherry tomatoes, green onions and most importantly, the red onions vineg. It is actually so easy to prepare, just that you need to fry the kabocha blossoms. Well, just do it and you will enjoy it.


3-4 leaf Butter Lettuce
1 Red Onion Vineg*
2 Zuchini Blossoms**
3 Sage leaf
1 stalk Green onions - chopped
5-6 Bing cherries - halved
3 Cherry tomatoes - halved
Some Olive Oil and Salt to taste

*Red Onions Vineg:-
1 Red Onion - juliened
1 Tablespoon Apple cider vinegar
1 teaspoon Salt
1 Tablespoon Sugar
1 Tablespoon Olive Oil
1/2 teaspoon Black Pepper
- Sauteed the onions with the oil on medium heat. Add vinegar, salt, sugar and pepper, stir well. Then simmer for a min or two, until little reduced and shiny bright red color of the onions shown. Leave a side for cooling.

**Kabocha Squash Blossom Tempura:-
1 cup AP Flour
1 teaspoon Black Pepper
1 teaspoon Ground Cumin
1 teaspoon Salt
1 cup Sparkling Water (cold)

- mixed all ingredients together making batter, add more cold sparkling water if its doughy. The batter should be runny but still stick to a spoon.
- dip the blossoms into the batter, then fry it in the hot oil until golden brown.

Once all of the elements ready, resemble them together just like the picture shown, any ways you like.

"Anda Boleh"

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