Tauhu Telur / Japanese tofu and egg

Indonesian bean curd omelet served with a spicy sweet soy sauce


   2  large eggs
   1 1/2 tablespoons corn flour
   A dash of white pepper powder
   2 rolls (150g each) Japanese egg tofu, cut into 8 parts or can cut into cubes
    salt to taste
    1/2 cup sweet soy sauce
    3-4 cloves garlic-chopped
    3-5 bird's eye chillies-chopped finely
    thinly shredded carrot
    thinly shredded cucumber
    1 tablespoon fried shallot crisps
    1 tbsp chopped spring onions or chives
    Some crisp shallots



To prepare tauhu telur: Combine eggs and corn flour in a bowl,beat in salt and pepper powder as well, whisk well and add tofu pieces. Heat a wok over high heat; place a 10cm diameter ring mould (height of 5cm) in the centre (I used a condensed milk tin. Wash and drain the empty tin,remove the cover at both sides.Remove paper wrap. Use it as your mould). Add enough oil to cover the mould. Once the oil is very hot, ladle the egg-and-tofu mixture into the mould to reach three-quarter way up. Lower heat. The mixture may overflow as it cooks ! Push the spillage back into the mould with the ladle, pressing lightly on top to compact it. When the mixture has set, this will take about 8 mins , remove the mould slowly and continue to cook the tauhu telur over medium heat, until golden brown and crispy. Remove and drain on paper towels.
To prepare sauce: Blend the sauce ingredients and bring to boil over low heat. Cool before using.
To serve: Arrange tauhu telur on a plate, top with shredded cucumber and carrot, and garnish with  chopped spring onions or chives  and crisp shallots .Drizzle the sauce over.



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