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RECIPE Deer eyeball Tempura[/TD]
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[TD="class: bottomgametext, bgcolor: #F7F7F7"]For the dipping sauce:
1/2 cup vegetable stock
4 tbsp soy sauce
1 tbsp sweet chili sauce
2 tbsp dry sherry
1 inch ginger root, grated
Sprigs of cilantro, to garnish
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[TD="class: bottomgametext, bgcolor: #F7F7F7"]For the tempura:
Vegetable oil
4 tbsp cornstarch
1/2 tsp salt
3 large egg whites
1 lb mixed vegetables; spinach leaves, halved mushrooms, sliced sweet potato, squash, eggplant, red pepper
deer eyes fresh and cleaned[/TD]
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[TD="width: 100%, colspan: 2"]To make the dipping sauce place the stock, soy sauce, chili sauce, sherry, and ginger in a large pan and bring to a boil. Simmer for 5 minutes.
Meanwhile, heat 1 1/2 inches of oil in a wok.
Mix together the cornstarch and salt. Whisk together the egg whites and 4 tbsp of very cold water until light and frothy. Dust the vegetable pieces and eyes with the cornstarch, then dip in the frothy egg; deep-fry in batches for 4 minutes until golden.
Drain on paper towels.
Pour the sauce into small bowls.
Pile the vegetables onto serving plates and serve with the dipping sauce.[/TD]
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[h=3]An Unusual Recipe from Colombia: Cow’s Eye Soup[/h]
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Teach English as a Foreign Language Abroad
One of the benefits of teaching English as a foreign language abroad or living abroad in general, is the ability to prepare or at least try out some unusual recipes and foreign dishes you might never experience at home. Why else would one venture thousands of miles from home, brave storms, earthquakes, the elements and lord-only-knows-what else to teach English as a foreign language abroad? Okay, maybe for love (more than one English language teacher has married a foreign national or a stent), money or experience in one way or another. Nonetheless, you’ll still need to eat though, right?
Not in Colombia? How to Get Cow’s Eyes
First, truck your bunnies over to your local butcher and request from two to four cow’s eyes. I seriously doubt your supermarket ever carries them but a good butcher can get them for you if they are not readily available at a farmer’s market.
From these Colombian cooks can whip up a savory stew or soup dish for an unforgettable lunch.
Here’s a recipe on how you might go about it yourself:
Colombian Recipe for Cow’s Eye Soup
First, rinse the fresh cow’s eyes under running cold water
Then, place them in a pot or pressure cooker with lightly salted water
Next, add chopped onion, oregano and spices or your preferred spice bundle to taste as desired
After that, pressure cook for about 30 minutes or until the eyes are well softened
Finally, take out the cooked cow’s eyes when done
Colombia: Cow’s Eye Soup Stock Recipe
Add two or three diced yellow potatoes, two large white potatoes, one grated or chopped carrot and fined minced or grated arracacha to the cow’s eye liquid stock
Add in a coarsely diced Yucca as well, if available
Simmer the stock for about twenty more minutes or until vegetables are cooked and soft.
In a Separate Pan
In a separate pan, sautee together a small chopped onion, a whole scallion, 2 cloves of crushed garlic and a large chopped or grated tomato in a little oil until softened
Now dice the cooked cow’s eyes and add these to the sautéed mixture
Sautee for an additional few minutes until flavors are melded together
Everything should now be ready to serve
The final dish is often served with white rice, freshly made fruit juice and the enriched cow’s eye stock in a bowl on the side.
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