Tumis Kembang Kol Kecap Bawang (Soy Sauce & Garlic Stir-Fried Cauliflower)

🛒 Ingredients

• #Main Ingredients;
• 1 medium cauliflower — cut into small florets
• 5 cloves garlic — thinly sliced.. 4 shallots — thinly sliced
• 2–3 fresh red chillies — sliced diagonally (optional, for heat)
• 3 tbsp neutral cooking oil
• #Sauce & Seasoning;
• 2 tbsp sweet soy sauce.. 1 tbsp regular soy sauce
• ½ tsp sea salt — adjust to taste.. ½ tsp ground white pepper
• ½ tsp coconut sugar or cane sugar — to balance flavour
• 80–100 ml water or vegetable stock
• Fresh celery or spring onion — for garnish

👩‍🍳 Instructions

1. 1

   Prep cauliflower: Cut cauliflower into evenly sized small florets. Rinse well and drain thoroughly — moisture prevents browning. Pat dry lightly with a clean cloth or paper towel.

2. 2

   Fry cauliflower: Heat oil in a wok or pan over medium-high heat. Add cauliflower florets in a single layer. Pan-fry 3–4 minutes, turning occasionally, until lightly golden and tender-crisp on edges. Remove and set aside briefly.

3. 3

   Sauté aromatics: In the same pan, lower heat to medium. Add sliced garlic and shallots. Sauté 1–2 minutes until fragrant and soft, do not burn. Add chillies and toss briefly.

4. 4

   Combine & simmer: Return cauliflower to the pan. Pour in sweet soy sauce, regular soy sauce, water, salt, pepper, and sugar. Stir gently to coat every floret evenly.

5. 5

   Finish cooking: Simmer uncovered over medium heat for 3–5 minutes until sauce thickens, glazes the cauliflower, and florets are tender but still hold shape. Do not overcook — cauliflower should not turn mushy.

6. 6

   Serve: Taste and adjust sweetness or salt. Garnish with fresh celery or spring onion. Enjoy hot with steamed rice!