Sambal goreng kembang

Sambal goreng kembang

Chilli-fried cauliflower

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
60ml peanut oil
4 fresh red chillies, seeded and finely chopped
or 2 teaspoons Sambal ulek
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon dried shrimp paste
1 teaspoon salt
500g cauliflower, broken into small florets

Method

  1. Heat the peanut oil in a wok or frying pan over low heat. Add the chilli, onion and garlic and cook until the onion is soft and golden. Add the dried shrimp paste, crush with the back of a spoon and stir-fry for 1 minute, then add the salt and cauliflower and toss constantly until the cauliflower is thoroughly mixed and coated with the spices. Sprinkle with 2 tablespoons hot water, cover, and cook for 10 minutes, or until tender. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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