
Roast broccoli wedges with kecap manis and peanuts
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 tbsp vegetable oil
- a large head broccoli, quartered lengthways
- a thumb-sized piece ginger, finely grated
- 2 cloves garlic, grated
- a pinch dried chilli flakes
- 4 tbsp kecap manis see notes below
- 3 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 2 spring onions, thinly sliced on an angle
- a handful salted peanuts, roughly chopped
- a handful ready-made crispy onions, see notes below
- a handful coriander, chopped
- to serve cooked jasmine rice
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Heat the vegetable oil in a large non-stick pan and, in batches, fry the broccoli on both cut sides until really caramelised. Put it cut-side up into a deep roasting tin that will fit all of the wedges snugly.
- STEP 2
Add the ginger, garlic and chilli flakes to the pan, and cook for 1 minute, before tipping in the recap manis, rice vinegar, sesame oil and 50ml of water. Bring to a simmer, then pour all over the broccoli. Cover tightly with foil and roast for 15-20 minutes or until cooked through.
- STEP 3
Mix together the spring onions, salted peanuts and the crispy onions. Scatter over the broccoli, followed by the coriander. Serve with jasmine rice.