Step-by-Step Instructions

1. 1.Prepare Cauliflower for Marination

   Cut one whole cauliflower into small florets and place them in a mixing bowl. Add 4 tablespoons of corn starch, 3 tablespoons of all-purpose flour, 1 tablespoon of black pepper, 1 teaspoon of salt, and 1 egg to the cauliflower. Pour in some water and mix all ingredients thoroughly until the cauliflower florets are evenly coated. Cover the bowl and let it marinate for 1 hour.

2. 2.Deep Fry Cauliflower

   Heat oil in a deep pan on medium flame. Carefully add the marinated cauliflower florets into the hot oil. Deep fry until the cauliflower is golden brown and crispy. Remove the fried cauliflower from the oil and place it on a paper towel to drain excess oil.

3. 3.Sauté Vegetables

   In a separate pan, add 1 tablespoon of oil. Add the cubed green, red, and orange capsicum, and the cubed onion. Sauté the vegetables for 5 minutes to keep them fresh and colorful.

4. 4.Prepare the Gravy Base

   In a preheated pan with oil, add 1 chopped onion and sauté until translucent. Add 2 tablespoons of tomato sauce (or pasta sauce), 1 tablespoon of hot sauce (Sriracha), 1 teaspoon of chili sauce, and 2 tablespoons of soy sauce. Add 1 tablespoon of Chinese salt (Ajeenomoto), 2 tablespoons of black pepper, and 1 teaspoon of salt. Mix all the ingredients well and let it simmer. Add 1 tablespoon of ketchup and mix thoroughly.

5. 5.Combine and Thicken

   Add the deep-fried cauliflower and the sautéed capsicum and onion to the gravy in the pan. Mix well to coat all the cauliflower and vegetables with the gravy. In a separate bowl, mix 2 tablespoons of corn starch with water until dissolved to create a slurry. Pour the corn starch mixture into the pan with the cauliflower and vegetables. Mix everything thoroughly. Cover the pan and cook on low flame for 5 minutes. Sprinkle with green onion (optional) before serving.