AuthorBiteSized
In a pot, saute bell peppers, onions, and pineapple in butter for a few minutes. Add sugar, soy sauce, and ketchup.
Mix in pineapple juice, vinegar, and cornstarch mixture simmer over low heat until reduced. Set aside.
Combine olive and sesame oil in a pan then sauté the garlic and ginger over low heat until aromatic.
Add sugar and let it slightly dissolve and caramelize. Add soy sauce and mirin then simmer for a few minutes and reduce to half or until it turns into a thick syrup. Adjust taste if necessary. Set aside.
In a pan, sauté garlic and paprika in butter. Add hot sauce and sugar until well combined and reduced. Set aside.
Cut the broccoli and cauliflower into big florets. Toss in oil and season with salt and pepper. Bake in an oven preheated to 200 degrees Celsius for 10 minutes.
In a bowl, combine flour, white pepper, paprika, onion powder, and garlic powder. Mix together until well combined.
Mix together apple cider vinegar with milk and leave for 5 minutes to curdle. Add eggs and whisk together.
Toss the florets in the dry ingredients to coat. Dip in the wet mixture and coat once more in the dry ingredients.
Fry the florets in oil until golden and crispy. Toss in the sauce of preference.
Ingredients
Directions
In a pot, saute bell peppers, onions, and pineapple in butter for a few minutes. Add sugar, soy sauce, and ketchup.
Mix in pineapple juice, vinegar, and cornstarch mixture simmer over low heat until reduced. Set aside.
Combine olive and sesame oil in a pan then sauté the garlic and ginger over low heat until aromatic.
Add sugar and let it slightly dissolve and caramelize. Add soy sauce and mirin then simmer for a few minutes and reduce to half or until it turns into a thick syrup. Adjust taste if necessary. Set aside.
In a pan, sauté garlic and paprika in butter. Add hot sauce and sugar until well combined and reduced. Set aside.
Cut the broccoli and cauliflower into big florets. Toss in oil and season with salt and pepper. Bake in an oven preheated to 200 degrees Celsius for 10 minutes.
In a bowl, combine flour, white pepper, paprika, onion powder, and garlic powder. Mix together until well combined.
Mix together apple cider vinegar with milk and leave for 5 minutes to curdle. Add eggs and whisk together.
Toss the florets in the dry ingredients to coat. Dip in the wet mixture and coat once more in the dry ingredients.
Fry the florets in oil until golden and crispy. Toss in the sauce of preference.
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