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Egg Tofu / Tahu Telur
By poisoneyes | January 26, 2008
Ingredients:
3 tubes egg tofu, cut into cubes about 1 inch
3 large eggs
1.5 heapful tbsp cornstarch/cornflour
pinch of salt
a bit of pepper
Garnishing:
1 small carrot, julienned
1 small cucumber, julienned
ground roasted peanuts
Sauce:
100ml kicap manis
3 cloves garlic
2-3 birds eye chilli (chilli padi), more if you want spicy
Method:
Sauce
1. Blend everything and heat it over medium heat
Tahu Telor:
1. Heat oil in a pot and immerse the mould for the tahu telor. Leave it in (make sure the oil covers at least 3/4 of the mould)
2. Beat eggs, salt, pepper and cornstarch, then add tofu
3. Pour mixture into the mould (about 3/4 full)
[The heat from the oil will cause the egg to overflow. Lower the fire, take a scoop and scoop the overflowing egg and pour it back into the mould.]
4. Continue pouring the hot oil into the mould till the egg is crispy
5. Remove mould and let the tofu in the oil till the sides are crisp, once brown and crispy, remove from oil and drain it
6. Place tofu on a plate, garnish with cucumber and carrot and sprinkle ground peanuts,pour sauce over and serve
Note:
For easy estimation on how much egg is sufficient, the quantity of the beaten egg when poured into the same bowl with the cubed tofu must be just about the same height. Your tahu telur will come out perfect.
