Kembang Kol Saus Kepiting
cauliflower with crab sauce

500 gr cauliflower
1000ml water
1 tsp salt
4 tbsp oil
150 ml chicken stock (see recipe)
1/2 tsp pepper

Bahan saus:
ingredients sauce:
100 gr crab (meat)
150 ml chicken stock (see recipe)
1/2 tsp palm sugar
1 cm jahe
1 spring onion
1 red lombok
1/2 tsp salt
1/2 tsp palm sugar
1/2 tsp pepper
1 tsp cornflour + 1 tbsp water
2 egg whites, beaten

Cara membuat:
Cut the cauliflower into florets. Mix the florets with the water and salt and let it soak for 15 minutes. Then drain. Heat the oil in a pan and fry the florets on high heat for 2 minutes. Place the florets in a bowl and steam for 3 minutes. Then spoon the cauliflower on a plate.
Grate the jahe and finely chop the spring onion and the lombok. Heat the pan again and add the crab meat, spring onion and jahe and fry for 1 minute on high heat. Then add the stock, salt, pepper and palm sugar and mix well.
Then add the cornstarch solution and bring to the boil. Then remove the pan from the heat and stir in the egg whites and until the sauce thickens. Spoon the sauce over the cauliflower and sprinkle the lomboks over it. serve.

Chili flakes to taste or fried bacon strips can also be used instead of fresh lombok.

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