Oseng Kembang Kol Pedas - spicy fried cauliflower

Ingredients

• 250 gcauliflower
• 1egg
• 10red bird’s eye chillies (rawit)
• 50 mlwater
• 3spring onions
• 1 tspsalt
• ½ tsppalm sugar
• 2 tbspoil
• 4shallots
• 3 clovesgarlic
• 5red curly chillies

Instructions

1. 1

   Prepare the vegetables

   Clean the cauliflower and divide it into florets. Slice the spring onions.

2. 2

   Beat the egg

   Beat the egg in a small bowl.

3. 3

   Make the paste

   Pound or grind the shallots, garlic and red curly chillies into a fine paste.

4. 4

   Fry the paste

   Heat the oil in a pan and fry the paste for 4 minutes.

5. 5

   Cook the cauliflower

   Add the cauliflower and fry it until soft.

6. 6

   Add the egg

   Pour in the beaten egg and cook, stirring, until it has set.

7. 7

   Simmer with chillies

   Add the red bird’s eye chillies and water, then bring the mixture to the boil.

8. 8

   Season and serve

   Stir in the spring onions, palm sugar and salt, then serve.

What is oseng kembang kol?

Oseng refers to an Indonesian style of stir-frying, and kembang kol means cauliflower. This version cooks the florets with a ground shallot, garlic and chilli paste, then adds egg and fresh chillies.

The method builds flavour in the pan before the cauliflower goes in, so the paste coats the vegetables as they soften. It can be served as a side or alongside rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The cauliflower contributes most of the carbohydrate, while the oil and egg provide much of the fat; the egg also supplies some protein. Serve it with a measured portion of rice and add tofu or tempeh if you would like more protein.

The chilli paste

Shallots and garlic: pound or grind these with the red curly chillies until the paste is fine. A smoother paste spreads more evenly through the cauliflower.

Bird’s eye chillies: these are added later, rather than ground into the paste, for a more distinct hit of heat.

Getting the cauliflower tender

Even florets: cut the cauliflower into similarly sized pieces so they cook at about the same pace. Keep them small enough to soften in the pan.

Doneness: the recipe calls for soft cauliflower. Check a floret with a fork before adding the egg; it should be tender rather than crunchy.

When to add the egg

Stir the beaten egg into the cauliflower after it has softened. Keep the mixture moving so the egg sets among the florets instead of forming one large layer.

Wait until the egg is solidified before adding the water and chillies.

Balancing the seasoning

Salt and palm sugar go in near the end with the spring onions. Stir well so their seasoning reaches the cauliflower and egg.

The chillies provide the heat, while palm sugar brings a little sweetness. Taste before serving and adjust the salt only if needed.

What to serve with it

Serve the stir-fry with plain rice, which goes well with its chilli paste and savoury egg. It also works as a vegetable side with other Indonesian-style dishes.

For a fuller plate, pair it with a protein such as tofu or tempeh.

Recipe notes & tips

• Cut the cauliflower into evenly sized florets for more consistent cooking.
• Grind the shallot, garlic and curly chillies finely so the paste coats the vegetables well.
• Fry the paste for the full 4 minutes before adding the cauliflower.
• Stir continuously after adding the egg so it sets in small pieces.
• Add the spring onions near the end to retain their fresh flavour.

Variations

• Milder heat: remove the seeds from the chillies before grinding them.
• More vegetables: add sliced green beans with the cauliflower.
• Extra protein: serve with pan-fried tofu or tempeh.
• Richer finish: add a little more beaten egg and stir until just set.
• Rice bowl: serve over steamed rice and spoon any pan juices over the top.

Common mistakes to avoid

• Uneven florets: large pieces take longer to soften; cut them to a similar size.
• Undercooked paste: add the cauliflower only after frying the paste for 4 minutes.
• Overcooked egg: keep stirring and stop once it has solidified.
• Adding seasoning too early: stir in the salt and palm sugar near the end as directed.
• Skipping the final simmer: bring the water and bird’s eye chillies to the boil before adding the spring onions.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat in a pan over a moderate heat until piping hot, stirring gently; add a splash of water if the cauliflower seems dry.

Frequently asked questions