Tahu Telor

Saturday, January 15, 2011

Popularized by the famous restaurant, Satay House, this is a dish that we would always order, yet somehow never thought of replicating at home. Now that I know it's doable, we won't have to wait that long. Although it's great as a side to chicken satay, this tahu telor makes a dang good meat-free main course on its own.

This recipe makes 4 to 5 omelettes and serves 4. The sauce is just for a dressing, but if you like the tahu telor omelettes drenched, like you-know-where, I suggest making a double batch of the sauce. Make sure you have hot, steaming rice ready when this is done.

1 tbsp peanut oil
2 shallots or 1 small onion, very finely chopped
2 cloves garlic, finely minced
1 firm, ripe tomato, finely chopped
2 tbsp dark soy sauce
1/4 cup water
2 tbsp sugar

300 grams fresh bean curd
3 large eggs, beaten
1/2 tsp salt
1/4 tsp ground black pepper
2 stalks green onions, finely chopped
Peanut oil for frying

To serve:
1 bunch lettuce, shredded
1 handful beansprouts
Roasted peanuts, coarsely chopped
1 stalk green onion, thinly sliced

For the sauce:
1. In a small saucepan, heat the oil and fry onion and garlic over low heat, stirring frequently, until onion is softened, about 5 minutes.
2. Add tomato and fry, stirring, for 3 to 4 minutes, or until tomato is cooked to a
3. Add soy sauce, water and sugar, bring to a boil. Set aside

For the omelettes:
4. Chop bean curd into small pieces or mash roughly with a fork.
5. Stir into the eggs, season with salt and pepper; add the green onions.
6. Heat a large skillet, grease the base lightly with oil and fry the egg mixture in
small round omelettes no larger than saucer size.
7. Make several and keep warm until all the mixture is cooked.

To serve:
8. Place the lettuce on a plate, then lay the omelettes on top of it.
9. Pour the hot soya sauce over, scatter the beansprouts and sprinkle with peanuts and sliced green onions.
Is your rice ready?

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