Chop Suey Tempura
This dish adds excitement to an otherwise typical Chop Suey dish! The standard veggie elements like young corn, cauliflower, or carrots are coated in a light, crisp tempura-like batter, with oyster sauce giving it that signature Asian flair!
Fruits & Vegetables
Main course
Ingredients
Chop Suey Tempura
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱244744.0
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Batter and Frying
Carrot, sliced thinly, blanched
/g
150.0 g
0%
Broccoli, florettes, blanched
/g
150.0 g
0%
Cauliflower, sliced, blanched
/g
150.0 g
0%
Young Corn, sliced, blanched
/g
150.0 g
0%
snow peas, blanched
/g
100.0 g
0%
Bok Choy, trimmed, blanched
/g
200.0 g
0%
Red Bell Pepper , blanched
/g
100.0 g
0%
Chayote, sliced, blanched
/g
100.0 g
0%
Tempura Flour
/g
200.0 g
0%
Water
/ml
320.0 ml
0%
Vegetable Oil, for deep frying
/ml
1000.0 ml
0%
Sauce and Assembly
Vegetable Oil
/ml
60.0 ml
0%
Onion, minced
/g
60.0 g
0%
Garlic, minced
/g
30.0 g
0%
Knorr Oyster Flavoured Sauce 1kg
/ml
120.0 ml
0%
199
Knorr Rostip Chicken Seasoning Powder 1kg
/g
5.0 g
0%
298
Water
/ml
500.0 ml
0%
White Sugar
/g
15.0 g
0%
Cornstarch Slurry
/g
40.0 g
0%
Sesame Oil
/ml
15.0 ml
0%
Spring Onions, chopped
/g
10.0 g
0%
Ingredient name
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Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Batter and Frying
-
Carrot, sliced thinly, blanched 150.0 g
-
Broccoli, florettes, blanched 150.0 g
-
Cauliflower, sliced, blanched 150.0 g
-
Young Corn, sliced, blanched 150.0 g
-
snow peas, blanched 100.0 g
-
Bok Choy, trimmed, blanched 200.0 g
-
Red Bell Pepper , blanched 100.0 g
-
Chayote, sliced, blanched 100.0 g
-
Tempura Flour 200.0 g
-
Water 320.0 ml
-
Vegetable Oil, for deep frying 1000.0 ml
Sauce and Assembly
-
Vegetable Oil 60.0 ml
-
Onion, minced 60.0 g
-
Garlic, minced 30.0 g
-
Water 500.0 ml
-
White Sugar 15.0 g
-
Cornstarch Slurry 40.0 g
-
Sesame Oil 15.0 ml
-
Spring Onions, chopped 10.0 g
Preparation
-
Batter and Frying
45 minutes- Combine the tempura flour and water. Mix well to form the batter.
- Pre-heat the oil for deep frying.
- Place each vegetable in the batter and deep fry until golden brown and cooked through. Set aside.
-
Sauce and Assembly
10 minutes- Heat the oil and saute the onions and garlic. Stir in all the remaining ingredients except for the slurry, sesame oil and spring onions.
- Mix well and simmer for 5 minutes.
- Thicken the sauce with the slurry. Stir in the sesame oil.
- Arrange the fried vegetables (tempura style) on serving vessels. Pour the warm sauce and garnish with chopped spring onions.
