Tomato Ketchup Cauliflower, 茄汁花椰菜。

As much as Grandma does, i believe this would remain our most loved dish of Cauliflower till we grow very old. By then we just have to cook the vegetable for a longer time to soften it for the aged tooth ;) still, it would have tasted great!

The dish is one important traditional Hokkien cooking that was served up during the festive or any main family makan sessions. We love this sweet savory dish, so much - it makes any kids yearn for Cauliflower.


INGREDIENTS:
2 Tomatoes, 1 Chili, 1 Carrot, 2 Cauliflower
4 cloves of Garlic, minced
1/2 bottle of Del Monte Ketchup, 170g
About 10 fresh Prawns

STEPS:

1. Wash and cut Tomato in wedges, Carrots in circular slices. Deshell the Prawns. Cut the Cauliflower into small pieces, wash by soaking in water and drain.

2. Parboil Cauliflower in boiling water with pinch of salt for 2-3 minutes to soften. Remove them onto a plate for later.

3. Heat up a wok on mid fire. Add 2 tbsp of Oil. Add in minced Garlic, chopped Red Chili, followed by a tsp Salt. Fry these briefly. When the garlic start browning, add in the Prawns.

4. Cook the Prawns a little, then add the Carrots and Cauliflower. Cover the wok.

5. Remove cover, toss the Cauliflower about, then cover to cook it more.

6. Remove lid, add Tomato Ketchup generously onto the Cauliflower, mix well. Adding more Ketchup does no harm, so do so to your heart's content ;)

7. Cover wok to continue simmer. Give the Cauliflower a good mix from time to time, then add in the Tomato wedges. Water will form from the simmering process and these shall combine well with the Ketchup to produce a nice gravy :)

8. Check readiness of Cauliflower by trying to cut it with the spatula. If you could do so quite easily, the Cauliflower is cooked just nice. Remove from wok, serve over warm rice!