From Shandjieta Kitchen's kitchen in Indonesia. 
Gobi Manchurian / Sweet and Sour Cauliflower
This is my favorite cauliflower dish to cook😍😍
Ever since I discovered this recipe, every time I see cauliflower, I want to cook it this way.
It's really delicious, guys....
It doesn't even feel like eating vegetables.... I could eat a whole serving by myself.
The challenge is frying the cauliflower. You have to do it one by one. Even when you drop them in one by one, they sometimes stick together. But it's okay, once they cool down, you can separate them.
Gobi Manchurian / Sweet and Sour Cauliflower
This is my favorite cauliflower dish to cook😍😍
Ever since I discovered this recipe, every time I see cauliflower, I want to cook it this way.
It's really delicious, guys....
It doesn't even feel like eating vegetables.... I could eat a whole serving by myself.
The challenge is frying the cauliflower. You have to do it one by one. Even when you drop them in one by one, they sometimes stick together. But it's okay, once they cool down, you can separate them.
Open in Cookpad AppSteps
- 1
Wash the cauliflower thoroughly, cut into desired sizes (preferably small for easier frying). Then soak in hot water, add a little salt, let sit for a while, and drain.
- 2
Mix all the batter ingredients. Stir well. The batter should be thick. Add the cauliflower and mix until all pieces are coated with the batter.
- 3
Fry the battered cauliflower one by one to prevent sticking. Use high heat. Fry until golden brown.
- 4
Drain the fried cauliflower, then mix all the sauce ingredients in a separate bowl and taste.
- 5
Sauté the garlic, ginger, and onion until fragrant. Add the sauce ingredients and cook until slightly thickened.
- 6
Add the fried cauliflower, stir well. Cook until the sauce is absorbed, then turn off the heat, add the chives and sesame seeds, and mix well.
- 7
It's really delicious, guys, it doesn't even feel like eating vegetables. 😉
- 8
Adding carrots makes it even better, and the color is beautiful 😍 It makes you excited to eat.
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