Sambal Kol Kembang (Spiced Cauliflower Braise) recipe
information
A delicious vegetable stew, known as Sambal Kol Kembang, which combines coconut milk with spices and is perfect as a vegetarian main course or as part of a buffet.
ingredients
1 cauliflower
2 medium or 1 large tomato (es)
1 onion, chopped
2 garlic cloves, crushed
1 fresh green chilli, seeded
2.5 ml (1/2 tsp) ground turmeric
1 cm (1/2 in) cube terasi
30 ml (2 tbsp) sunflower oil
400 ml (14 fl oz) coconut milk
250 ml (8 fl oz) 1 cup water
5 ml (1 tsp) sugar
5 ml (1 tsp) tamarind pulp, soaked in 45 ml (3 tbsp) warm water
salt
2 medium or 1 large tomato (es)
1 onion, chopped
2 garlic cloves, crushed
1 fresh green chilli, seeded
2.5 ml (1/2 tsp) ground turmeric
1 cm (1/2 in) cube terasi
30 ml (2 tbsp) sunflower oil
400 ml (14 fl oz) coconut milk
250 ml (8 fl oz) 1 cup water
5 ml (1 tsp) sugar
5 ml (1 tsp) tamarind pulp, soaked in 45 ml (3 tbsp) warm water
salt
method
1. Trim the stalk from the cauliflower and divide into tiny florets. Skin the tomato (es) if liked. Chop the flesh into 1 - 2.5 cm (1/2 - 1 in) pieces.
2. Grind the chopped onion, garlic, green chilli, ground turmeric and terasi together to a paste in a food processor or with a pestle and mortar. Heat the sunflower oil in a wok or large frying pan and fry the spice paste to bring out the aromatic flavours, without allowing it to brown.
3. Add the cauliflower florets and toss well to coat in the spices. Stir in the coconut milk, water, sugar and salt to taste. Simmer for 5 minutes. Strain the tamarind and reserve the juice.
4. Add the tamarind juice and chopped tomatoes to the pan then cook for 2 - 3 minutes only.
5. Taste and check the seasoning and serve.
2. Grind the chopped onion, garlic, green chilli, ground turmeric and terasi together to a paste in a food processor or with a pestle and mortar. Heat the sunflower oil in a wok or large frying pan and fry the spice paste to bring out the aromatic flavours, without allowing it to brown.
3. Add the cauliflower florets and toss well to coat in the spices. Stir in the coconut milk, water, sugar and salt to taste. Simmer for 5 minutes. Strain the tamarind and reserve the juice.
4. Add the tamarind juice and chopped tomatoes to the pan then cook for 2 - 3 minutes only.
5. Taste and check the seasoning and serve.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
