Roni B's Filipino Bang Bang Broccoli
Roni B's Filipino Bang Bang Broccoli recipe relies totally on the utterly delicious Filipino Garlic Chilli paste. It has such an umami flavour that you think some kind of wizardry must be at work! Making a batter to coat the broccoli creates a kind of sponge layer, that once baked allows you stick a ton of flavour to this humble vegetable.
This recipe is super simple - OK, there are a couple of bowls to wash up at the end, but it's so worth making a little mess, I couldn't stop eating it! You can serve this as a side dish or as the star of the show with some plain rice.
This recipe was created by Roni for us to share on our site.
Servings 3-4 as a side dish | Cook Time: 20 mins | Prep Time: 15 mins
Ingredients
2 medium sized heads of broccoli, cut into large florets
For the batter
90g Plain flour
60g Rice flour or cornflour
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon sweet smoked paprika
1 teaspoon garlic powder
½ tablespoon Roni B's Kitchen Garlic Chilli Paste
2 teaspoons apple cider vinegar
165ml milk (approx.)
For the coating
85g panko breadcrumbs
For the sauce
125g Kenko Japanese Mayonnaise
75ml Roni B's Kitchen Garlic Chilli Paste
2 tablespoons maple syrup
For the garnish
Sliced spring onions and toasted sesame seeds
Instructions
1. Preheat your oven to 230°C and oil a non stick baking tray.
2. In a bowl, mix together the ingredients for the batter, adding Roni B's Garlic Chilli Paste and the milk last. You want the batter to be quite thick so it nicely sticks to the broccoli, but if it's too thick, add a little more milk.
3. Place the panko in a separate bowl and set aside.
4. Toss the broccoli in the batter to coat, then toss in the panko, then place on the oiled baking tray.
5. Bake in the oven for 15 minutes.
6. Meanwhile, mix together the ingredients to make the sauce.
7. After 15 minutes, the batter will be baked onto the broccoli and form a welcoming sponge layer for the sauce to stick to. Remove them from the oven and toss them in the sauce. Using a spoon, place the florets back on the baking tray and roast for a further 2 minutes (not long!).
8. Remove from the oven a serve immediately, scattered with sliced spring onions and toasted sesame seeds.
Cooking Tips
- Try to cut the broccoli floret into even sized pieces - that way they will all cook evenly as well.
- The consistency of the batter is the only element that could go wrong, if it's too runny, it will drain away from the broccoli whilst baking in the oven. It's better to be too thick and too thin.
- Make sure the florets are spread out in an even layer on the tray.
- When making the sauce to coat the broccoli at the end, the ratio of mayonnaise to chilli garlic paste is pretty flexible. The chilli garlic paste is not overly fiery, but it does have a strong flavour. You can easily adjust the ratio to suit your personal taste - the paste can be eaten straight from the jar, so just have a little taste and alter if required.
Serving Suggestions
When I made this dish, I served it alongside Roni B's Filipino Chicken & Pork Adobo which was amazing along with some plain rice. If you wanted something less elaborate, just serve it with rice for a lighter meal.
Variations and Substitutions
This dish would work equally well with cauliflower
