Tahu telur (Bean Curd Egg Ommelette)

    40 mins

    This is a simple dish to be serve during lunch or dinner.


    Washington, United States
    1 person made this

    Serves: 2 

    • To Make Sauce
    • 2 tablespoon peanut butter, chunky grind is preferable
    • 1 small onion, very finely chopped
    • 2 cloves garlic, finely minced
    • 1 firm, ripe tomato, finely chopped
    • 4 tablespoons Kecap Manis (Sweet soy Sauce)
    • pinch of salt
    • 2 teaspoon tamarind water
    • 3 Red Chillie/Green Chilie
    • To Make Omelette
    • 3 squares fresh bean curd
    • 3 large eggs, beaten
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 6 green onions, finely chopped
    • Peanut oil for frying

    Prep:5min  ›  Cook:15min  ›  Extra time:20min  ›  Ready in:40min 

    1. For the sauce: 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 pulp. Add sweet soy sauce, salt and tamarind water, bring to a boil. Serve warm.
    3. For the omelettes: Slice the tofu into small cubes. Deep fry tofu until half done; remove and set aside. Beat the eggs with salt and add the tofu.
    4. Heat a large skillet, grease the base lightly with oil and fry the egg mixture in small round omelettes no larger than saucer size. Make several and keep warm on a hot plate until all the mixture is cooked.
    5. To serve: put the omelettes on a round platter and pour the peanuts sauce over. Scatter the finely sliced parsley on top.

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