Tauhu Telur – Indonesian Tofu Egg Salad Sauce With Spicy Sweet Dipping Sauce
Ingredients:
- 1 packet (200g) of DoDo Tofu Fish Cake
- 4 large eggs (beaten)
- 1½ tsp fish sauce
- 1 tbsp cornstarch
- ½ tbsp rice flour
- A pinch of baking soda
- 3 tbsp roasted peanuts
- 80g bean sprouts (blanched)
- 50g cucumbers (shredded)
- 1 big chilli (sliced finely)
Sauce:
- 3 tbsp tamarind juice (seeds pre-soak from 1 tbsp of tamarind pulp with 5 tbsp of hot water)
- 4 tbsp kecap manis
- 2 tsp sambal belacan
- 1 tbsp palm sugar (optional)
- 1 clove garlic (grated)
- 3 tbsp white vinegar
Directions:
- Pre-soaked the tamarind pulp in hot water and set aside.
- Give a quick blanch to the bean sprouts and set aside.
- In a blender, lightly pulse the tofu fishcake, set aside.
- In another bowl, beat the eggs well, mix in the fish sauce and continue to mix well.
- Sieve in the cornflour, rice flour and baking soda into the egg mixture. Mix till well combined.
- Pour the egg mixture into the blended tofu fish cake and mix thoroughly.
- In a pan of oil, gently put in the ring mould at the centre of the pan. Gently drizzle the ring around with the heated oil.
- Slowly pour in the tofu and egg mixture into the ring mould until it's ¾ filled.
- Continue to drizzle oil all around the ring till egg mixture is cooked.
- With a thong, gently release the ring away from the egg mixture. Continue to cook till its golden brown, dish up and drain well.
- Heat ingredients for sauce in a saucepan. Drizzle over the dish.
- Dress the dish up with blanched bean sprouts, shredded cucumbers and chilli.
