Cauliflower with chili strips

Ingredients for 4 servings:

• 1 small head of cauliflower, approx. 1kg
• 3 chili peppers, fresh, red
• ½ bunch of spring onions
• 3 cloves garlic
• 1 piece(s) fresh ginger 3 cm
• ¼ tsp shrimp paste
• 4 tbsp oil
• 2 tbsp soy sauce, sweet, Kecap Manis
• ¼ tsp sambal oelek
• 1 tbsp soy sauce, light

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Java

Clean the cauliflower and divide it into small florets. Halve and deseed the chili, then cut into strips. Peel and grate the ginger. Peel and crush the garlic. Clean the spring onions and slice them into rings. Bring a pot of salted water to a boil and cook the cauliflower florets for 10 minutes until al dente. Drain into a sieve. Meanwhile, heat oil in a wok or frying pan. Sauté the chili strips, onion rings, garlic, and ginger over medium heat, stirring constantly, for about 3 minutes until translucent. Add the paste. Deglaze with soy sauce and 100 ml water and let the sauce thicken slightly. Stir in the cauliflower and let it simmer over low heat for another 3 minutes. Serve with rice and sambal oelek.