Homemade yogurt and fried sliced plantain (L).
Fresh fermented tempura batter with plantain, topped with yogurt and drizzle of Mae Ploy (R).
Cooked in butter and coconut oil.
Tempura batter: fresh ground grains (I commonly use organic wheat, rye, millet, amaranth, quinoa), soaked over night with water and tablespoon of yogurt, teaspoon of sea salt. Made into pancake batter consistency. Pour into hot pan and make like pancake. Can make sweet or savory style. I often use tempura batter with small bits of meat or sausage with egg, for example, as a tasty breakfast meal.
It's important to eat fresh ground grains and that they are soaked. This means a fresher flour that is less rancid, also soaking reduces gluten and phytates. The problem people often have with grains is due to not soaking properly, and eating cheap white flour can be very damaging to colon and overall health.
Following Weston A. Price