Cauliflower Adobo with Sinangág

SERVES 2PREP COOK

cauliflower adobo

4tablespoons

vegetable oil

1

cauliflower, cut into florets

9cloves

garlic, smashed

4teaspoons

black pepper, ground

1.5tablespoon

light brown sugar

1pinch

chili flakes

1cup

soy sauce

1cup

rice wine vinegar

½cup

water

5

bay leaves

  1. In a large deep pan over medium-high heat, warm vegetable oil and fry cauliflower until deep golden brown. Fry in batches, if necessary, to avoid overcrowding.

  2. Add to stir all remaining ingredients to gently coat cauliflower.

  3. Turn heat to medium-low to simmer covered for 5m.

  4. Remove lid. Turn heat to medium-high. Baste cauliflower with sauce occasionally until tender and sauce has thickened (10m).

soy & rice vinegar dipping sauce

2tablespoons

soy sauce

2tablespoons

rice wine vinegar

2

green onions, slice green parts only

1

red chili, thinly sliced

  1. In a small bowl, whisk all ingredients.

sinangág (garlic fried rice)

1cup

Basmati rice

6tablespoons

vegetable oil

3cloves

garlic, thinly sliced

1

onion, thinly sliced

sea salt

black pepper, ground

  1. In a large pot over high heat, bring 1.5 cup salted water to a boil. Add Basmati rice to cook until done. Set aside to cool down.

  2. In a large frying pan over medium heat, add vegetable oil and cook onion until golden.

  3. Add to cook garlic until golden. Set aside with onion on kitchen towel to drain oil.

  4. Add Basmati rice to coat with oil on the pan over medium-high heat until rice is lightly golden (6m). Stir often to prevent sticking. Season to taste.

  5. Sprinkle onion and garlic on top.

3

green onions, sliced

  1. Serve this meal family-style. Plate cauliflower and rice in separate serving dishes. Garnish with green onions.

  2. Serve with dipping sauce on the side, in a small bowl. Enjoy.