Tuesday, October 12, 2010

Tahu Telor-Fluffy Eggs With Bean Curd


Tahu Telor or Fluffy Eggs With Bean Curd is an Indonesian comfort food which is simple and yet so delicious! I always order it whenever I dine at an Indonesian restaurant back in Asia. Sadly, the restaurants here in Vancouver does not serve Tahu Telor in that method, so, I decided to try to replicate the dish at home, in a simplified method and presentation though. The bean curd is deep-fried using a special mold. I wish I have a picture to show you, but sorry I don’t. The end result, or shall I say, taste-wise, it turned out pretty good or maybe even a tad better than at the restaurant. Anyway, I love anything tofu as they are full protein and is so delicious. Tofu telor is another great meat-less alternative to get your protein requirements!


Tahu Telor-Fluffy Eggs With Bean Curd

Ingredients

175 g (½ pack) Firm Bean Curd, cubed
4 Large Eggs
1/8 tsp Sea Salt or to taste
A Pinch of White Pepper
1/8 tsp Soy Sauce
Peanut Oil

Sauce
4 Tbsp Indonesian Kicap Manis (Sweet Soy Sauce)
2 Thai Bird’s Eye Chilies, chopped
1 Tbsp Lime Juice

Accompaniments
60 g Bean Sprouts, lightly blanched
½ Cucumber, julienned
Chopped Red Chilies, optional

Method

In a small bowl, combine all the sauce ingredients and mix well. Adjust seasoning with lime juice, if necessary.

Add about 2 Tbsp of oil in a cast-iron or non-stick pan over moderate to high heat. Fry the bean curd in few batches until light golden in color. Drain the bean curds on a paper towel, and set aside.

In a large mixing bowl, combine the eggs, sea salt, pepper, and soy sauce. Beat the egg mixtures until lightly frothy (about 1 minute).

Using the same pan, add another 1/2 to 1 Tbsp of oil over medium heat. Pour the egg mixtures onto the pan, and scatter the bean curd on top of it. Use a lid and cover the pan, let the egg mixtures cook for about 5 to 6 minutes, or until the eggs are golden brown in color.

To serve, top the tahu telor with some bean sprouts and cucumber. Serve immediately with the prepared sauce.

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4 comments:

  1. Oh I must try this...looks delish! Thanks Angie for this simple yet tasty dish :)

    ReplyDelete
  2. I remember eating this tofu nest at an Indonesian restaurant back in KL. I like your way of cooking as I too don't have the mould to cook it in.

    ReplyDelete
  3. I'm with Gert, I've tried the Tauhu Egg Nest too in KL, could be the same place actually but it was yum and yours look so much better, neat, clean and pure clarity!

    ReplyDelete
  4. This is a good idea to topped with tofu for more protein goodness!

    ReplyDelete

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