Tag Archives: central oriental


22 Jul

Everyone’s favourite and if you haven’t tried it – you are missing out!

Tempura is a popular Japanese dish where seafood and vegetables are deep fried in a light crispy batter.

Common ingredients in traditional tempura include:

  • Seafood: Prawn, shrimp, squid, scallop, anago (conger eel), ayu (sweetfish), crab, and a wide variety of fish
  • Vegetables: bell pepper, kabocha squash, eggplant, carrot, burdock, green beans, sweet potato, yam, potato, renkon (lotus root), shiitake mushroom, mushrooms, bamboo shoots and okra.
  • But you can use most vegetables like courgettes, aubergines are particularly delicious and potato too.

Here’s an easy recipe for a quick tempura treat!

Tempura carrots, courgette, prawns, potato, cod and spring onions

All you need for the batter mix is:

  • 1 packet of Japanese Tempura Batter mix
  • Ice
  • Water

Follow instructions on the back of the batter mix packets. Mix together with chopsticks only for a few seconds. Leave some lumps in the batter to keep it light and crispy.

Dipping sauce:

  • 1/2 cup Water
  • 1 cup soy sauce
  • 3/8 cup Seasoned Rice Vinegar
  • 4 tsp White Sugar
  • 1/4 cup Spring Onion (thinly sliced)


  • Heat a pan and stir in the soy sauce, water, rice vinegar. Add sugar to this concoction and stir until it gets dissolved.
  • Before serving, add the spring onion and serve hot.

Then just choose any vegetable and slice medium/thin, and any seafood you like.

Sprinke some of the batter mix onto a plate and coat each ingredient before putting it into the batter

Half-fill a large saucepan or wok with vegetable oil and sesame oil; heat to 180°C (or until a cube of bread turns golden in 30 seconds). When it’s ready, prepare the batter.

Take each ingredient, dust in flour, dip in the batter, then drop into the oil. Repeat: fry in batches for 3-5 minutes each, depending on the vegetable and size/thickness until golden. Drain on kitchen paper and serve with the sauce.

TIP: Make sure the batter is ice cold so that the batter stays light and not chewy.


Chilli Crab Recipe

20 Jul

Find all the ingredients for this delicious dish at Central!



1 Dungeness Crab (about 2 lb size)
1 sprig of coriander (chopped for garnishing only)
1 tablespoon of sugar
2 tablespoons of tamarind juice
Salt to taste
2 tablespoons of cooking oil
1/4 cup of water


8 dried red chilies (soaked in hot water and deseeded)
1 tablespoon of taucheo (soy bean paste/sauce)
3 cloves of garlic
1 inch of fresh ginger


5 seeds of tamarind


  1. Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.
  2. Pound the spice paste with a mortar and pestle or grind them using a food processor. Make sure that the spice paste is finely blended or pounded.
  3. Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds.
  4. Heat up your wok and add cooking oil.
  5. Stir fry the spice paste until fragant and spicy.
  6. Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.
  7. Add the green and juicy stuff from the shell and stir well.
  8. Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.
  9. Dish up, garnish with chopped scallions and serve hot.


  1. If you are not sure how to clean the crab, you should get the Dungeness crab in Asian stores. They usually provide the cleaning and chopping services.
  2. Use a mortar (or other similar kitchen tools) to crack the shells of the crab before cooking.
  3. You can also use this recipe for cooking crab claws. If you do, make sure you crack the claws before cooking so the spices infuse the meat.

Thanks to rasamalaysia.com for this delicious recipe!