Recipe: Cauliflower tempura from the new cookbook Asian Soul Food
Popular cooking duo Mas van Putten and Carl Lemette, known as De Vrouw met De Baard, combined their Indonesian roots and travel experiences through America and Europe in a very delicious way. They turned them into a new cookbook: Asian Soul Food. The book is packed with the most delicious recipes, such as this cauliflower tempura. A real super snack!
Mas and Carl: “People often don’t believe that this dish is made from cauliflower. It’s deliciously crispy and has plenty of bite. Because of the spices, it is closely related to Sateh ajam Besengeh. You can therefore also use the Besengeh sauce very well with this, in combination with rice. As a festival bite, we serve this dish with Red Stripe Sauce and White Stripe Yogho Miso Sauce and sweet potato fries.”
How to make cauliflower tempura
Cutting and preparation
- Cut the cauliflower florets from the cauliflower. Put all the ingredients for the batter in a bowl and mix well. The batter should be slightly thicker than pancake batter. Put all the ingredients for the spice mixture in a bowl and mix well.
Preparation
- Put the oil in a (deep-frying) pan and heat it to 180 ̊C. Coat the cauliflower florets in the flour batter and then in the flour-and-spice mixture. Slowly place the cauliflower florets in the oil using tongs and fry them until golden brown all over, for approximately 5 minutes.
Serving
- Serve them as a drinks snack or starter, but they are also delicious as a main course with a fresh salad and sweet potato fries or homemade fries.
Title: Asian Soul Food
Author: Carl Lemette and Mas van Putten
Price: €20
Publisher: Spectrum
Read also:
- Are you cutting your cauliflower incorrectly?
- 8 tips for the most delicious vegetables of your life
- Did you know that these vegetables grow this way?
