1 pkt egg tofu cut into half & cube
4 eggs
3 tbsp cornstarch/cornflour
pinch of salt and pepper
Sauce:
1/2 cup Sweet Sauce (Kicap Manis *I use kicap Udang brand)
3 cloves garlic
10 birds eye chilli (chilli padi) *add more if you like spicy, reduce if too spicy
2 tbsp Shrimp paste (Petis)
Salt & Sugar to your own taste
Water (adjust to your own thickness preference)
Blend everything, pour in saucepan and heat it over medium heat
Garnishing:
carrot, julienned
cucumber, julienned
ground roasted peanuts
Method:
Heat oil in a pot and immerse the mould for the tahu telur. Leave it in (make sure the oil covers at least 3/4 of the mould).
Beat eggs, salt, cornstarch & pepper. Add tofu .
Pour mixture into the mould (about 3/4 full).
The heat from the oil will cause the egg to overflow but don't panic.. lower the fire, take a scoop and scoop the overflowing egg and pour it back into the mould. Continue pouring the hot oil into the mould till the egg is crispy. Remove mould and let the tofu in the oil till the sides are crispy. Once brown and crispy, remove from oil and drain it.
Serving:
Place tofu on a plate, garnish with cucumber and carrot and sprinkle ground peanuts. Pour sauce over.
Notes:
Ratio 2 eggs : 1/2 egg tofu
1 tube egg tofu can make 2 Tahu Telur..
The mould u can get it at Phoon Huat. I advice to buy the small size (for 1 pax size) as it's easier n faster to cook. Buying the big size will takes longer time to cooked n at times may cause the tahu uneven cooked..
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