Monday, May 18, 2009

Better Roasted Gobi Manchurian recipe

Okay, so I have been trying different Gobi Manchurian recipes for the perfect sauce for my Roasted Gobi Manchurian, finally I found a really good one (adapted from ) that I had to share:


-- 1 large head cauliflower, cut into small florets
-- 2 teaspoons oil
-- 2 teaspoons sesame seeds
-- 6 drops spicy sauce
-- salt, pepper

-- 2 teaspoons oil
-- 2 Tablespoons garlic, minced
-- 2 Tablespoons ginger, minced
-- 1 bunch spring onions, sliced thinly on the diagonal

-- 2 Tablespoons ketchup
-- 2 Tablespoons soy sauce
-- 1 teaspoon white vinegar
-- 1 teaspoon rooster sauce (or other spicy sauce)

-- 1 teaspoon cornstarch
-- 1/2 cup water

-- 1 Tablespoon minced cilantro

1. Preheat oven to 425 degrees. Put cauliflower florets on a baking sheet. Drizzle with oil, sesame seeds, spicy sauce, salt, and pepper. Put in oven, turning every 15 minutes until tender and beginning to brown, about 40 minutes.

2. Heat frying pan to medium-high heat. Add oil, then ginger, garlic, and 3/4 of spring onions (reserve a little for garnish). Fry for a minute until fragrant and then add in the ketchup, soy sauce, vinegar, and spicy sauce. Let that bubble a bit. Mix the cornstarch and water together, then add the mixture to your pan, boil for about a minute, it should thicken up a bit into a sauce.

3. Add the roasted cauliflower to the sauce, stir to coat everything completely. Turn out onto your serving dish, add the minced cilantro and reserved spring onions for garnish and serve.

So good!

1 comment:

Mona said...

I made this with 2 heads cauliflower and 1.5 times sauce, a bit too much soy sauce, cut in half and add salt if necessary