Seraser Fine Dining Restaurant/ Tuvana Hotel
Tempura is a popular Japanese dish of deep fried battered meats, seafood, or vegetables.
Firstly, A light batter, made of cold water and soft wheat flour is prepared. Eggs, baking soda or baking powder, starch, oil, and/or spices may also be added. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it. Over-mixing the batter will result in activation of wheat gluten, which causes the flour mixture to become chewy and dough-like when fried.
After that, thin slices or strips of vegetables or seafood are dipped in the batter, then briefly deep-fried in hot oil. Vegetable oil or canola oil are most common, however tempura was traditionally cooked using sesame oil. Many specialty shops still use sesame oil or tea seed oil, and it is thought that certain compounds in these oils help to produce light, crispier batter.
Oil temperature is generally kept between 160 and 180 degrees Celsius, depending on the ingredient. In order to preserve the natural flavour and texture of the ingredients, care is taken not to overcook tempura. Cooking times range between a few seconds for delicate leaf vegetables, to several minutes for thick items or large kaki-age fritters.
Cooked bits of tempura are either eaten with dipping sauce or used to assemble other dishes. Tempura is commonly served with grated daikon and eaten hot immediately after frying. Alternatively, tempura may be sprinkled with sea salt before eating.
Seraser Fine Dining Restaurant/ Tuvana Hotel chefs put this worlwide famous tempura style fried vegetables on their menu. The management considered not only the world trends but also health tendencies of their visitors. After an amazing interest in Tempura Vegetables, Seraser Fine Dining Restaurant/ Tuvana Hotel mentioned that they will continue to be innovative in terms of extending their menu.
Always appreciated as being the pioneer of good-living in the city of Antalya, Tuvana Hotel, invites you to a feast with the unique tastes of world cuisine, which still convey the Ottoman touches and prepared by the our highly trained team led by Gökhan Çatmaz, an accomplished chef who graduated from School of Gastronomy, Yeditepe University, Istanbul. With the capability to deliver 140 covers simultaneously Seraser Restaurant, also offers a unique range of wines and liquors from all around the world. Recline, relax and let the tastes of the world envelop you. Enjoy the new dining experience, which is Seraser.
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