Contrary to popular belief, tempura didn’t originate in Japan. Tempura is a frying technique using a batter mixture consisting of flour, egg and liquid (milk, beer or water). This style of frying was introduced in Japan by Spanish and Portuguese Catholic missionaries and traders during the late 1500s, according to Portuguese online magazine Catavino.
The word Tempura came from the Latin word Tempora, which refers to “The Ember Days” when Catholics refrain from eating meat. It was accounted that tempura became the favorite dish of the first shogun of the Tokugawa/Edo era. Shogun was the commander-in-chief of Japan’s military government, at that time.
Continue reading “Tilapia Tempura”
How many different ways can you eat or serve a German liverwurst or liver sausage besides in a cold sandwich with freshly sliced onions, maybe a few lettuce leaves, and mayo or mustard dressing?
This type of German sausage is not too versatile or flexible like any other kind of sausage because of the depth of its flavor as it is made from liver and other organ meat (offal) which generally has a mushy texture too.
Continue reading “Spinach and Liverwurst Dip”
April is an important month for most Christians who still observe Lent which begins on Ash Wednesday and ends Easter Sunday. This event is observed mainly in the Anglican, Eastern Orthodox, Lutheran, Methodist, and Roman Catholic Churches.
Where I came from, the observance of Lent is very colorful and elaborately ritualistic. Devotees are literally crucified to a wooden cross out of personal conviction and belief that by doing the crucifixion, they will be redeemed from their sins. I’m sure modern-day believers would raise eyebrows on these practices. But it’s a tradition and people from my culture have lived through such traditions for centuries that observance of the Lent has become more of a ceremonial rather than personal devotion.
Continue reading “Bread-Crusted Salmon”