Secret Recipe: Curry Cauliflower with Tribal Salt from Betelnut Pejiu Wu
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Executive chef Alexander Ong usually fries the cauliflower and curry leaves he serves at Betelnut Pejiu Wu, but for the homemade version, he suggests sautéing. For Sichuan peppercorns, head to Chinatown, and for curry leaves (fresh or frozen will do), Ong sends people to Richmond New May Wah (207 Clement St.).
Makes 4 Servings
For the tribal salt:
½ cup Kosher salt
½ tablespoon Sichuan peppercorns, toasted and crushed
¼ teaspoon five-spice powder
For the cauliflower:
1 tablespoon curry powder
1 tablespoon turmeric
1 tablespoon ground cumin
1 teaspoon white pepper
1 cup vegetable oil
1 head cauliflower, cut in florets
½ tablespoon red chili flakes
16 curry leaves
¼ cup olive oil
1. In a small bowl, mix the salt, peppercorns, and five-spice powder. Set aside.
2. In a large bowl, mix the curry powder, turmeric, cumin, white pepper, and vegetable oil, and add the cauliflower. Coat well and marinate for 2 hours.
3. Preheat a sauté pan over low heat, and add the olive oil. When the oil is hot, add the cauliflower, and cover the pan to brown, about 6 minutes. Flip the cauliflower, and repeat until just before it’s cooked through.
4. Add the curry leaves, and sauté until the leaves are fragrant and crisp. Toss in chili flakes. Drain the cauliflower well, and season to taste with some of the tribal salt.
Preheat a sauté pan over low heat, and add the olive oil. When the oil is hot, add the cauliflower, and cover the pan to brown, about 6 minutes. Flip the cauliflower, and repeat until just before it’s cooked through.
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By on November 26, 2011
Preheat a sauté pan over low heat, and add the olive oil. When the oil is hot, add the cauliflower, and cover the pan to brown, about 6 minutes. Flip the cauliflower, and repeat until just before it’s cooked through.
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By on November 26, 2011
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By on November 04, 2011
Who would’ve thought that lowly cauliflower, so often hidden under a blanket of cheese sauce, could be elevated to “hot veggie” status? Cauliflower is making a comeback on the menus of family-style restaurants and high-brow eateries alike as an alternative to the higher-carb potato.
By on August 15, 2011
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By on March 04, 2011
What is "tribal salt" supposed to mean? What's tribal about it?
By on March 04, 2011
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