The first time I ate this I nearly died and went to heaven. Cauliflower! Really, it is so good I raised it to honorary meat status.
This is one of my "secret" Gamboa weapons - It actually a modern Indian/chinese fusion recipe (Gobi is cauliflower in Indian)
I NEVER MEASURE ANYTHING...
Vegetable oil - for deep frying
1 head Cauliflower
1 Green pepper (or Red, or both)
1 cup flour (self raising or (plain + 1/2 tsp baking powder), not that important)
water - enough to make a thickish batter
cumin powder (optional)
coriander powder (optional)
1/4 cup soy sauce
1/4 cup tomato sauce (ketchup)
fresh chili (optional)
1. Cut up the cauliflower into bite-sized florets and boil until "almost" cooked. Allow to cool (or not if you are in a hurry)
2. Make the batter by combining the flour and water, I sometimes put in some salt, pepper, cumin, coriander powder and chili powder, but you don't have to. You want the batter to be pretty thick so it sticks well to the cauliflower. Try coating one piece and adjust the thickness of the batter as required.
3. Heat enough oil in whatever saucepan you have so you can deep-fry the battered cauliflower, batter pieces of cauliflower and fry in batches. You should end up with a big pile of golden crunchy blobs of joy.
4. Cut up the pepper and onion into chunks and saute in a frypan or a wok, add the ginger, garlic fresh chili (or not), add the soy sauce and tomato sauce and cook for 2 minutes, adjust soy/ketchup ratio as desired.
5. Throw in the cauliflower blobs and stir to coat with the sauce. By now your kitchen should smell awesome and you will probably have already tasted one or two pieces...
6. Get into it! I usually eat this with rice...
comment if you tried it...
- Include pineapple!
- Make extra batter and include cubes of chicken breast - dont precook, just batter and fry