Name: Roast broccoli wedges with kecap manis and peanuts
Total time: 40 min
Yield: 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

Oven Roasted Broccoli Recipe with Kecap Manis and Peanuts

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.