'Kam heong' fried cauliflower recipe
This vegan-friendly dish brings together ingredients from various cultures
![kam heong fried cauliflower](https://cdn.mos.cms.futurecdn.net/Rr53kBwjXoETTvQFDaAR86-415-80.jpg)
Kam heong (meaning "golden and fragrant") sauce was created by the ever-ingenious tze char (street food) chefs of Singapore, said Shu Han Lee. It perfectly shows off the country's unique makeup, as it brings together ingredients from almost every culture: curry powder, soy sauces, bird's eye chillies and curry leaves. This sauce tastes good with everything, from fried chicken to seafood, and is delicious in this vegan-friendly dish with cauliflower.
Ingredients:
- 150g plain flour
- 4 tbsp cornflour
- 1 tsp baking powder
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- 300ml cold sparkling or soda water
- 1 small head of cauliflower, broken into bite-sized florets
- vegetable oil, for frying
- 1 banana shallot, finely chopped
- 10 fresh or frozen curry leaves
- 1 red bird's eye chilli, finely chopped
For the sauce:
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
![https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg](https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516-320-80.jpg)
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- 1 tbsp curry powder (see chef's note)
- 1 tbsp taucheo (available from Asian grocers, or online)
- 2 tsp dark soy sauce
- 2 tsp light soy sauce
- 1 tsp light brown sugar
- 100ml water
Method:
- Whisk together the flour, cornflour, baking powder, turmeric and salt in a large bowl. Make a well in the middle and slowly pour in the sparkling or soda water, whisking to form a smooth batter. Add the cauliflower florets and toss through to coat.
- Heat 1cm of oil in a wide frying pan over a medium-high heat. To know when the oil is ready, put a pair of wooden chopsticks into the hot oil – it should sizzle instantly with tiny bubbles. Gently drop the cauliflower into the hot oil, first shaking off any excess batter. Shallow-fry for 5 minutes or until golden, flipping halfway. Remove with a slotted spoon and drain on paper towels while you finish up the rest.
- After the cauliflower florets are all fried, stir to combine the ingredients for the sauce. Leave a couple of tablespoons of oil in the pan. Add the chopped shallots, curry leaves and chilli and fry until very fragrant. Pour in the sauce. Once bubbling, return the fried cauliflower to the pan and toss through to coat. Serve immediately.
- Chef's note: any store-bought curry powder will work here, but to make up a very simple one out of some basic spices, use 1½ teaspoon ground coriander, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, ½ teaspoon chilli powder (Kashmiri or mild) and a generous dash of black pepper.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
Taken from Agak Agak: Everyday Recipes from Singapore by Shu Han Lee, published by Hardie Grant at £26. To buy from The Week Bookshop for £20.99 (incl. p&p), call 020-3176 3835 or visit theweekbookshop.co.uk.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
The Mormon sex scandal hitting the small screen
Under The Radar A new TV series takes viewers behind the scenes of a real-life social media drama
By Chas Newkey-Burden, The Week UK Published
-
7 recipes for every kind of fall cooking occasion
The Week Recommends Marinated feta; go-to chocolate cake; a fresh way with Brussels: Autumn is not going to know what hit it
By Scott Hocker, The Week US Published
-
Why is a government shutdown possible before the election?
Today's Big Question A fight over immigration, spending and the future of House Speaker Mike Johnson
By Joel Mathis, The Week US Published
-
7 recipes for every kind of fall cooking occasion
The Week Recommends Marinated feta; go-to chocolate cake; a fresh way with Brussels: Autumn is not going to know what hit it
By Scott Hocker, The Week US Published
-
The world's best astrotourism adventures
The Week Recommends From the depths of the Namib Desert to Finnish Lapland, these remote destinations are ideal for stargazing
By Irenie Forshaw, The Week UK Published
-
A foodie guide to St Andrews
The Week Recommends The Scottish seaside town has it all, from cheese toastie shacks to Michelin-starred restaurants
By Irenie Forshaw, The Week UK Published
-
A weekend in Polzeath: an outdoor adventure in Cornwall
The Week Recommends This Cornish seaside village offers plenty of fun for surfers and families alike
By Hollie Clemence, The Week UK Published
-
8 touring theater productions to mark on your calendar this fall
The Week Recommends A pop icon, Shakespeare reconsidered and a sublime musical about mortality are all on the boards
By Scott Hocker, The Week US Published
-
Chicken with Steph's spice
The Week Recommends This Caribbean-inspired recipe is mouthwateringly delicious
By The Week UK Published
-
A peaceful seaside village in Turkey
The Week Recommends Çıralı has been spared the 'scourge' of all-inclusive resort development
By The Week UK Published
-
Slow Horses, series four: 'swaggering' spy thriller returns
The Week Recommends Gary Oldman is 'impeccable' in one of the 'most consistent' shows on TV
By Ellie O'Mahoney, The Week UK Published